Ingredients

Originally created by The Australian Gluten-Free Life Magazine back in 2016, this spin on the traditional ANZAC biscuit recipe is a free-from friendly treat that everyone will enjoy.

½ cup ivory teff flour

½ cup tapiocca flour

1 teaspoon xanthum gum

1 cup quinoa flakes

1 cup desiccated coconut

2/3 cup firmly-packed brown sugar

½ cup coconut oil

2 tablespoons golden syrup

2 tablespoons water

1 teaspoon bi-carb soda

Method

1. Preheat oven to 180°C and line a baking tray with baking paper.
2. Sift flours into a bowl and stir through xanthum gum, quinoa flakes, coconut and sugar.
3. Place coconut oil, golden syrup and water in a small saucepan.
4. Stir over low-heat until oil has melted. Remove from heat and add bi-carb soda.
5. Pour oil mixture into flours and stir to combine.
6. Roll tablespoons of mixture into balls and place on tray. If mixture is too dry to hold, add an addition 2-3 tablespoons of warm water to the mixure. Use your palm to flatten until they are 1cm thick.
7. Bake in pre-heated oven for 15 minutes (chewy biscuit) and 20 minutes (crunchy biscuit).
8. Remove from oven and cool on tray before serving.