I wanted to make some Anzac biscuits that were Gluten Free and Vegan and tasty. Well these tick all the boxes and were polished off in no time!
150g White Spelt Flour
120g Desiccated coconut
120g Jumbo Organic GF Oats
50g Dried Cranberries
50g Macadamia Nuts
Pinch on Sea Salt
100g non diary Butter
150g Maple Syrup
1 tsp Baking Soda
Preheat the oven to 170 degrees Celsius.
In a large bowl, gently whisk the flour, coconut, oats, cranberries, nuts and salt
Gently melt the butter and maple syrup in a small saucepan.
Meanwhile in a very small bowl add the baking soda and 2 Tbs of boiling water and combine well using a mini whisk.
Make a hole in the center of the flour mixture and pour the maple syrup mixture in the center
Using a large metal spoon, fold in the ingredients.
Add the baking soda mixture and fold in once again until everything is combined well
To make the biscuits – roll between your palms a ping pong size ball of the dough then lay on a nonstick baking tray.
Use the back of a fork to flatten – make sure you leave room between each biscuit to allow for growth during the baking process.
Bake for approx. 15min.
Enjoy!
