Gluten Free Anzac Biscuits
Looking for the vegan slash gluten free version of a delicious ANZAC biscuit or cookie? Look no further.
It is thought that these biscuits were sent by wives and women's groups to soldiers abroad during World War I, because the ingredients do not spoil easily and the biscuits kept well during naval transportation. I am here to tell you that back in the day there were no vegan or gluten free soldiers getting specially created bikkies like these!
We have given you the vegan options in the ingredients, the method remains the same. A gluten free version has a caveat on it as referenced below. When I worked for Thermomix in Australia, we considered oats to contain gluten. They really don't, but for a coeliac could be problematic. ANYHOO, now that we have that sorted. Please make and enjoy. These really are the healthiest version of a cookie we can make. Still fattening in large quantities, but delicious and chewy as one would hope.
For Gluten-Free Eaters: While rolled oats themselves don’t contain gluten, they’re often processed in facilities that handle wheat, which can lead to cross-contamination. To be safe, always look for oats specifically labeled Gluten Free or Wheat Free.
In Australia, oats are not classified as gluten free due to stricter food regulations. According to Coeliac Australia, "The Australian Food Standard does not allow oat-containing products to be labeled 'gluten free'." This differs from the rules in the USA and Europe, where certified gluten-free oats are permitted.
We have a couple of ways to use these cookies, apart from just eating them of course. Take a look here:
Dark Chocolate Ganache Tart With Oatey Crust
Need
- 120 Grams butter cubed BUY
- OR 150 Grams coconut oil
- 80 Grams honey
- OR 100 Grams pure maple syrup
- 1 Teaspoon bicarb soda
- 100 Grams rolled oats *see note
- 75 Grams almond meal Recipe
- 75 Grams buckwheat flour
- 1 Pinch pink salt flakes BUY
- 1 Teaspoon vanilla bean paste BUY
- 50 Grams shredded coconut
Do
- 1
Preheat oven to 160°C. Line a baking tray (or two) with paper.
- 2
Place butter (or coconut oil) and honey (or maple syrup) into Thermomix bowl and melt 4 min/60°C/speed 1.
- 3
Add bicarb soda and mix 3 sec/speed 4.
- 4
Add all remaining ingredients and mix 10 sec/Reverse/speed 4.
- 5
Using a tablespoon, divide the mixture in small mounds on the tray(s) and flatten slightly with the bottom of a glass. (Wet the glass to prevent sticking.)
- 6
Bake 10-15 minutes until golden and fragrant. Remove from oven and allow to cool slightly on the trays before transferring to a cooling rack. If you prefer a crunchier biscuit, add another 5-10 minutes to the cooking time.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
