Gluten-free ANZAC Biscuits
- 1 cup desiccated coconut
- ½ cup almond meal
- ½ cup hazelnut meal
- 1 cup arrowroot flour
- 2 tablespoons maple syrup
- 5 teaspoons almond milk
- 3 tablespoons coconut oil
- 2 tablespoons rice malt syrup
- 1 tablespoon sodium bicarbonate
- Preheat oven to 320F. Grease and line 2 baking trays with coconut oil.
- Place the coconut, almond meal, hazelnut meal, and arrowroot flour in a bowl and lightly whisk together.
- Place the remaining ingredients in a sauce pan and gently warm.
- Pour the warm mixture into the dried mixture and mix well.
- Take 1 tablespoon of the dough and roll into a ball. Place the ball on the lined baking sheet and flatten with the palm of your hand. If you prefer thinner cookies, flatten with fingers until it is approximately 7 cm wide. Repeat with remaining dough and allow for 1.5-2 inches between cookies to allow for expansion.
- Bake for 10-12 minutes for thin and 15-17 for thicker cookies.
- Allow cookies to cool on tray for 10 minutes before transferring to wire rack to cool.
- Stores well in air-tight container for up to 5 days in the fridge.
Benefits of ingredients
- Coconut is high in fibre and important minerals such as manganese, copper, and selenium.
- Almonds are high in vitamin E, which plays an important role in skin health and protecting our cells from oxidative damage.
- Hazelnuts are high in vitamin E, as well as the B vitamins; the B vitamins provide us with energy.
- Maple syrup is a low GI sweetener and even contains vitamins and minerals, such as iron, manganese, zinc, magnesium, calcium, and potassium.
- Rice malt syrup is another low GI sweetener that has a caramel-like taste.