GLUTEN, DAIRY & REFINED SUGAR FREE ANZAC BISCUITS |
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
- 1⅓ cups plain gluten free flour
- 1 cup organic desiccated coconut
- ⅔ cup quinoa flakes
- pinch of sea salt flakes
- ⅔ cup coconut sugar
- ¼ cup raw honey
- 1½ teaspoons baking soda + 1 tablespoon boiling water
- 100g coconut oil, melted
- Preheat fan forced oven to 180C and line two trays with baking paper.
- Add flour, coconut, quinoa and salt to a bowl and mix to combine with a spoon.
- Place coconut sugar and honey in a small saucepan over low heat. Stir until the honey sugar mixture melts and simmer for a few minutes over low heat so it is slightly foamy. Take off the heat and stir in the baking soda mixture (this will create extra foaming).
- Pour honey mixture and coconut oil into the dry ingredients bowl and thoroughly combine to form a dough.
- Roll dough into 14 small balls and flatten firmly with your hands. The cookies will not spread much when baking so for a thin crispy cookie flatten firmly into thin discs. Bake for 10 minutes or until golden.
Recipe by Helen Tzouganatos at https://helentzouganatos.com/gluten-dairy-refined-sugar-free-anzac-biscuits/
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