Grain Free Biscuits & Slice for Anzac Day!

Grain Free Biscuits & Slice for Anzac Day, Quirky Cooking
Grain Free Slice for Anzac Day – scroll down for recipe!

A few years ago, when we were on the GAPS diet and working hard to heal gut issues in our family, I made up a couple of recipes for Anzac Day, so we wouldn’t feel left out while everyone else was eating their Anzac biscuits. We were so happy with the results that we’ve made these ever since, even after being off the GAPS diet! I also made the slice for our gut health retreats as an after dinner treat, and everyone loved it.

Of course, I never got around to getting them up on the blog during that very hectic period of my life, and each year I search Facebook madly trying to find the recipes, and so do lots of others – I know, because I get messages asking, “Where are those yummy grain free Anzac recipes you made the other year??” haha! So FINALLY I’m getting them up on the blog so they’re easier to find this year, and from now on. Hope you enjoy them!

Note: These recipes are both gluten free, grain free, and egg free, with nut free and dairy free variations. There’s also an older recipe for a crunchy Anzac-style biscuit on my blog, which is egg free, nut free, and vegan, made with spelt or gluten free flour find it here.

Yummy Grain Free Biscuits for Anzac Day, Quirky Cooking
Yummy Grain Free Biscuits for Anzac Day!
Photos by readers – Alli Brown, Karen Joyce and Shaila Man

Scroll down for two different recipes –
one for slice, one for biscuits!

Print

Grain Free Slice for Anzac Day

  • Author: Quirky Cooking

Ingredients

Scale

170g blanched almond meal (or pepita meal for nut free)

60-80g honey or coconut sugar, or to taste

100g macadamia or cashew pieces (or sunflower seeds for nut free)

70g shredded or dessicated coconut (natural, no sugar or additives)

1/8 tsp fine sea salt

1/2 tsp bicarb soda

140g unsalted butter (melted) or 120g coconut oil (melted)*

Instructions

Thermomix Method:

  1. Preheat oven to 170C.

  2. Place dry ingredients (almond or pepita meal, coconut sugar if using, nuts or seeds, coconut, salt & soda) into Thermomix bowl and mix 10 sec/speed 3.

  3. Add butter/coconut oil and honey/coconut sugar, and mix 15 sec/rev/speed 4. (Mixture should be able to be pressed together with fingers – if needed, add a tiny sprinkle of water.)

  4. Tip into large rectangular dish (lined with baking paper) and press in firmly to fill dish evenly.

  5. Bake 15-18 mins at 170C, or until golden brown.

  6. Cool before serving. Store in fridge or freezer to keep firm and chewy.

 

Conventional Method:

  1. Preheat oven to 170C.

  2. Chop nuts/seeds to desired texture and place in a large mixing bowl. Add dry ingredients – almond or pepita meal, coconut sugar (if using), coconut, salt & soda – into bowl and mix together.

  3. Add melted butter or coconut oil and honey (if using) and mix until well combined. (Mixture should be able to be pressed together with fingers – if needed, add a tiny sprinkle of water.)

  4. Tip into large rectangular dish (lined with baking paper) and press in firmly to fill dish evenly.

  5. Bake 15-18 mins at 170C, or until golden brown.

  6. Cool before serving. Store in fridge or freezer to keep firm and chewy.

Notes

This slice is best served cold, as it can be crumbly if served warm or at room temp.

The reason for different amounts of butter or coconut oil is because butter holds together better than coconut oil when cooked and cooled – if you use the same amount of coconut oil the slice will be crumbly. If coconut oil is reduced, it makes a crunchier slice but it holds together better.

If you want to use raw almond meal in this slice you can, but it will be a coarser texture than blanched almond meal, and may crumble a little bit. Still good though!

Did you make this recipe?

Share a photo and tag @quirkycooking on Instagram — I can’t wait to see what you’ve made!

Print

Grain Free Biscuits for Anzac Day

  • Author: Quirky Cooking

Ingredients

Scale

80-100g pitted dates, or coconut sugar

40g water

1/4 tsp fine sea salt

1/2 tsp bicarb soda

140g unsalted butter, cubed, or coconut oil 

200g almond meal or pepita meal

100g flaked, shredded or dessicated coconut (natural, no sugar added)

100g macadamia nuts (or other nuts or sunflower seeds)

Instructions

Thermomix Method:

  1. Preheat oven to 170C and line baking trays with baking paper.
  2. Place dates into Thermomix bowl and chop 10 sec/speed 8.
  3. Add water, salt and bicarb soda, and cook 2 mins/100C/speed 2.
  4. Add butter or coconut oil and mix 5 sec/speed 6.
  5. Add almond or pepita meal, coconut, and nuts or seeds into Thermomix bowl. Mix 10-15 sec/speed 5, or until well combined.
  6. Drop heaped teaspoons of mixture onto lined trays and flatten (with your fingers) to about 5mm in thickness.
  7. Bake in 170C oven for 12-14 mins or until golden brown, then cool on the trays so they get nice and crisp.
  8. Store in an airtight container in the freezer.

 Conventional Method:

  1. Preheat oven to 170C and line baking trays with baking paper.
  2. Place dates into food processor and chop finely, or chop by hand. Remove to a large, heavy-based saucepan.
  3. Add to saucepan the water, salt and bicarb soda, and cook for a couple of minutes, stirring over medium heat, until mixture is melted and well combined. Remove from heat.
  4. Finely chop macadamias or other nuts/seeds (to desired texture).
  5. Add butter or coconut oil, almond or pepita meal, coconut, and chopped nuts or seeds to saucepan and mix together with a wooden spoon until well combined. 
  6. Drop heaped teaspoons of mixture onto lined trays and flatten (with your fingers) to about 5mm in thickness.
  7. Bake in 170C oven for 12-14 mins or until golden brown, then cool on the trays so they get nice and crisp.
  8. Store in an airtight container in the freezer.

Notes

This recipe makes about 25-30 biscuits, depending how big you make them. 

Did you make this recipe?

Share a photo and tag @quirkycooking on Instagram — I can’t wait to see what you’ve made!

4 thoughts on “Grain Free Biscuits & Slice for Anzac Day!

  1. Lauren Jenkins says:

    Mmm these look delish. I’m going to make them this weekend. My daughter is allergic to coconut. Is there any recommendations for substituting the coconut?
    Thanks

    • Quirky Cooking Team says:

      Hi Lauren. Yes, you could definitely use some grounded sunflower seeds, pepitas or gf oats instead of the coconut:-).

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