As we approach ANZAC Day, we reflect on the bravery and sacrifice of the men and women who have served Aotearoa. At Huckleberry, we honour their courage and celebrate their memory with a traditional ANZAC biscuit recipe. Best of all, our recipe is gluten-free and dairy-free so everyone can enjoy this traditional treat.
Ingredients:
- 1 cup gluten-free rolled oats or gluten-free rice flakes (if you are coeliac)
- 1/2 cup desiccated coconut
- 1/2 cup almond meal
- 1/3 cup Whole Harry Organic Maple Syrup Amber
- 1/3 cup Roar Coconut Oil, melted
- 1 tsp vanilla extract
- 1/2 tsp Pure Bread Baking Soda Aluminium Free
- Pinch of salt
Steps:
- Preheat oven to 180°C.
- In a mixing bowl, combine the oats/rice flakes, coconut, almond meal, baking soda, and salt.
- Add the maple syrup, melted coconut oil, and vanilla extract to the dry ingredients. Mix until well combined.
- Roll the mixture into balls and place on a lined baking tray.
- Flatten the balls with your fingers or a fork to create a cookie shape.
- Bake for 10-12 minutes, or until golden brown.
- Allow to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
Remember to store your ANZAC biscuits in an airtight container and rest assured, they will last for weeks. Enjoy.
