Gluten Free Anzac Slice

This gluten free Anzac slice is my adaptation of the popular biscuit made into a slice. The result is seriously tasty, chewy and it is gluten, dairy and refined sugar free!

RECIPE FEATURES

Gluten & Dairy Free - suitable for people with gluten and dairy/lactose intolerances.

Easy to Make - this recipe involves several simple steps and about 30 minutes to make.

Healthy wholefood ingredients - which are easy to find at any supermarket, health store, food markets or on-line store.

image of the Anzac slice, cut into squares

RECIPE INGREDIENTS

photo of the ingredients that you need to make the Anzac Slice

Almond Meal - you can use almond meal or almond flour to make this Anzac Slice. If you see any clumps just make sure you break them up when you are mixing the dry ingredients together.

Coconut Oil - it does not matter if the coconut oil is liquid or solid as you will be warming it up, when you mix together the maple syrup

Maple Syrup - you could substitute another sweetener if you don't have maple syrup, however I have not tried it. The key is to make sure it is mixed properly with the coconut oil.

STEP BY STEP INSTRUCTIONS

Step 1: Pre-heat oven. Pre-heat oven to 180 C | 355 F and lined a square baking tin with baking paper.

photo of the coconut oil and maple syrup heated up in a saucepan

photo of the coconut oil and maple syrup whisked together in the saucepan

Step 2: Prepare the wet ingredients. Warm the coconut oil and maple syrup in a small saucepan on low heat. Remove from the heat and whisk together. Then, whisk together the water and bi-carb soda in small bow. Then add to the maple syrup and coconut oil mixture and whisk to combine.

photo of the almond meal, shredded coconut, flaked almonds and coconut sugar added to a large mixing bowl

photo of the dry ingredients mixed together

Step 3: Prepare the dry ingredients. Add the almond meal, flaked almonds, shredded coconut and coconut sugar to a large mixing bowl and mix well to combine. Make sure you remove any clumps in the almond meal (if there are any).

photo of the wet ingredients added to the dry ingredients.

photo of the wet and dry ingredients mixed together

Step 4: Combine the wet and dry ingredients. Pour the liquid mixture in the mixing bowl with the dry ingredients and mix together really well.

photo of the Anzac slice mixture added to the square baking tin lined with baking paper

photo of the Anzac slice mixture smoothed over and ready to bake

Step 5: Spoon the mixture into the baking pan. Add the Anzac mixture into the square baking pan and press down and smooth over with the back of a spoon or a wooden spoon.

Step 6. Place into the oven and cook for 25-30 minutes or until golden. Allow to cool completely in tin before slicing.

TIPS AND FAQS

How should I store this Anzac slice?

Store in an air-tight container (out of the fridge) for up to 5 days.

Can I substitute the maple syrup with another sweetener?

You could substitute with honey or rice malt syrup, however you need to make sure that the sweetener is mixed together well with the coconut oil.

Can I make Anzac biscuits using this recipe?

Yes, you can! You won't need to bake them for as long as you need to for the slice. I would recommend only cooking for approximately 15 minutes.

Yield: Makes 20 pieces

Gluten Free Anzac Slice

This gluten free Anzac slice is my adaptation of the popular biscuit made into a slice. The result is seriously tasty, chewy and it is gluten, dairy and refined sugar free!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

¼ cup coconut oil
¼ cup pure maple syrup
1 cup almond meal
1 cup flaked almonds
1 cup organic shredded coconut
½ cup coconut sugar
2 tablespoons water
½ teaspoon bi-carb soda

Instructions

Pre-heat oven. Preheat oven to 175 C / 347 F. Line square baking pan with baking paper
Prepare wet ingredients. Melt the coconut oil and maple syrup in a saucepan over a low heat. Remove from the heat, whisk well to combine. Mix the bi-carb soda and water in a small bowl, then add to the coconut oil & syrup mixture, stirring thoroughly
Prepare dry ingredients. Mix together the almond meal, flaked almonds, shredded coconut and coconut sugar in a large mixing bowl.
Combine wet and dry ingredients. Pour the liquid mixture into the mixing bowl with the dry ingredients and mix thoroughly.
Spoon the mixture into the baking pan. Spoon the mixture in square baking pan and press down and smooth over with the back of the spoon or a wooden spoon.
Bake. Place into the oven on a middle rack and bake for 25-30 minutes, or until golden. Allow to cool completely before cutting into squares to serve.
Storage. Store in an air-tight container for up to 5 days.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 147Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 47mgCarbohydrates: 12gFiber: 2gSugar: 9gProtein: 3g