Easy To Make Gluten Free Anzac Biscuit Recipe With Almonds

Robyn Foyster Robyn Foyster has been verified by Muck Rack's editorial team


Apr 25, 2023

A delightfully chewy and tasty Australian Anzac biscuit!
Long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I.
The biscuits were sent by wives and women’s groups to soldiers abroad because the ingredients do not spoil easily and they kept well during naval transportation.
Serves 9
         1 cup almond meal
         1 + ⅔ cup quinoa flakes
         1 cup shredded coconut
         3 tablespoons vegetable oil
         ½ cup brown sugar
         4 tablespoons treacle, golden syrup or rice malt syrup
         1 teaspoon vanilla bean extract or essence
         ¼ cup water
Line a baking tray with baking paper and preheat oven to 160 degrees Celsius.
Place all ingredients into a mixing bowl and mix with a wooden spoon until thoroughly combined.
Use a spoon or ice cream scoop to scoop out a large ball and place it on the baking tray. Flatten slightly with the palm of your hand and repeat until the mixture is used up.
Bake for 25 minutes or until edges are browning slightly.
Leave on tray for 10 minutes and then remove to rack to cool completely.
Makes 9-10 large biscuits.
anzac day


By Robyn Foyster Robyn Foyster has been verified by Muck Rack's editorial team


Robyn Foyster is the owner and publisher of the lifestyle websites TheCarousel.com, GameChangers.com.au and WomenLoveTech.com. She is the only person to edit and publish Australia's three biggest flagship magazines - The Australian Women's Weekly, Woman's Day and New Idea. Robyn was Group Publisher of Bauer Media's most successful and prestigious magazines including Woman's Day, Good Health, Grazia and ran Hearst in Australia including Harper’s BAZAAR, Cosmopolitan and madison. Voted one of B&T's 30 Most Powerful Women In Media at the Women in Media Awards Robyn was a keynote speaker at Pause 2021, Cebit & J&J Women In Leadership. Robyn was also the winner of the prestigious Magazine Publisher Association’s Editor of the Year award.



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