I like the addition of quinoa flakes here - it makes them slightly more nutritious! If you're a coeliac and can tolerate certified gluten-free oats, try asking at your local health food store. Bob's Red Mill is now being imported from the US and their range of gluten-free oats and flour mixes is excellent.
(If you're watching your weight, my healthier version is available at www.weighitup.com.au)
1 cup dessicated coconut
1/2 cup gluten-free cornflakes
1/2 cup quinoa flakes
1 cup gluten-free plain flour
3/4 cup brown sugar
1/2 dairy-free margarine (Nuttelex)
1/4 cup golden syrup
1 teaspoon bicarb soda
2 tablespoons hot water
Preheat oven to 180 C.
Place flour, cornflakes, quinoa flakes and sugar in a bowl, mixing well.
Melt margarine and golden syrup in a saucepan over low heat. Mix water and bicarb then add to saucepan.
Add liquid to dry ingredients and combine very well, with hands if you have to. Place tablespoons of mixture onto a lined baking tray and bake for 15-20 minutes. If you like your Anzacs chewy, reduce baking time by a few minutes.
1/2 cup gluten-free cornflakes
1/2 cup quinoa flakes
1 cup gluten-free plain flour
3/4 cup brown sugar
1/2 dairy-free margarine (Nuttelex)
1/4 cup golden syrup
1 teaspoon bicarb soda
2 tablespoons hot water
Preheat oven to 180 C.
Place flour, cornflakes, quinoa flakes and sugar in a bowl, mixing well.
Melt margarine and golden syrup in a saucepan over low heat. Mix water and bicarb then add to saucepan.
Add liquid to dry ingredients and combine very well, with hands if you have to. Place tablespoons of mixture onto a lined baking tray and bake for 15-20 minutes. If you like your Anzacs chewy, reduce baking time by a few minutes.
Cool on a wire rack.
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