Gluten free Vegan Anzac Biscuits
There's no reason why we dietary challenged folk can't enjoy the good old Anzac biscuit. As a child these were a staple in my house at all times of the year. I make them often too, but I especially like to make a big batch the night before Anzac Day. Here we'll use tapioca in place of flour, and a mix of flaked quinoa and almond meal instead of rolled oats. They have a slightly nuttier taste than traditional Anzac biscuits.
Combine in a bowl with a whisk:
1 C tapioca starch
1 1/3 C coconut
1 C flaked quinoa
1/2 C almond meal
2/3 C sugar
Then in a saucepan melt together 2 Tbsp golden syrup and 100g DF margarine (or use butter if you can).
Mix the melted butter and syrup into the dry ingredients along with 1 tsp baking soda that has been stirred into 4 Tbsp boiling water.
Combine until well mixed then roll into balls. Bake on a greased cookie sheet at 180 degrees for 15 minutes or until golden. Yum!