Have you made your Anzac biscuits yet?
If you haven’t, here’s a simple Better For You Anzac’s recipe from Louise Fulton Keats that I use.
I just replaced the flour with my gluten free self raising flour blend and omitted the baking soda.
I don’t have products like Stevia and golden syrup in the house so used rapadura sugar as the sweetener and some maple syrup.
Remember if you are gluten free, oats are grown on crops rotating with gluten containing grains there is often cross contamination. Look for Bob’s Red Mill branded oats which aren’t rotated with gluten containing crops and are therefore gluten free. Additionally some people sensitive to gluten are also sensitive to avenins (a protein in oats) so should stay away from them.
The boys couldn’t wait for them to cool when I took them out of the oven. Subsequently one ended up as crumbs all over the carpet due to an inpatient two year old!
Give them a try on Anzac Day. Or any day really.
Lest we forget and happy baking!