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    Home » Recipes » Cakes & Desserts

    Gluten Free Anzac Slice

    Published: Mar 8, 2021 · Modified: Mar 28, 2021 by Vanessa Vickery · 5 Comments

    3.3K shares
    • Share Me1.3K

    Contents

    • 1 WHY YOU WILL LOVE THIS RECIPE
    • 2 RECIPE INGREDIENTS
    • 3 HOW TO MAKE
    • 4 SUBSTITUTIONS
    • 5 TIPS AND FAQS
    • 6 Gluten Free Anzac Slice
    Jump to Recipe

    This Gluten Free Anzac Slice is my adaptation of the popular biscuit made into a slice. The result is seriously tasty and as well as it being gluten free, it is also dairy free and refined sugar free! 

    Gluten Free Anzac slice on baking paper cut into squares.

    WHY YOU WILL LOVE THIS RECIPE

    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.

    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.

    HOW TO MAKE

    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
    photo of the bi-carb water mixture added to the coconut oil and maple syrup
    photo of bi-carb soda whisked together with the maple syrup and coconut oil mixture

    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

    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

    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

    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.

    photo of the baked Anzac slice

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

    SUBSTITUTIONS

    To also make this recipe nut free you can swap the nut products.

    Almond meal - you can swap the almond meal with gluten free flour blend. I am a big fan of the gluten free flours at Nodo.

    Flaked Almonds - you can swap these with wheat free/gluten free oats. Oats is part of the original recipe so if you have oats that you can eat, then you can definitely use them instead of the flaked almonds.

    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.

    close up image of the Anzac slice

    Looking for other baked desserts to make? Try these:

    Gluten Free Raspberry Brownies

    Flourless Orange and Almond cake

    Gluten Free Hot Cross Buns

    Chocolate Macadamia Fudge Brownies

    Lastly, if you make this baked slice, then I would love to hear from you. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.

    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! 
    4.05 from 22 votes
    Print Pin Rate
    Category: Cakes & Desserts
    Cuisine: Australian
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 20 pieces
    Calories: 147kcal
    Author: Vanessa Vickery

    Ingredients

    • ¼ cup coconut oil
    • ¼ cup 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.

    Video

    Notes

    STORAGE - Store in an air-tight container (out of the fridge) for up to 5 days.
     
    SWEETENER - You could substitute with honey or rice malt syrup, however you need to make sure that the sweetener mixes together well with the coconut oil.

    Nutrition

    Serving: 1g | Calories: 147kcal | Carbohydrates: 12g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Sodium: 47mg | Fiber: 2g | Sugar: 9g

    More Gluten Free Cakes & Desserts

    • Sweet Potato Brownies with Caramel Sauce
    • Dairy Free Cake Recipes
    • Gluten Free Blueberry Crisp
    • Gluten Free Banana Cake
    3.3K shares
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    Comments

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      Recipe Rating




    1. Charmaine

      April 22, 2022 at 10:41 am

      If I'm already adding Maple syrup can I leave out the coconut sugar for my diabetic husband? Ta

      Reply
      • Vanessa Vickery

        April 22, 2022 at 10:56 am

        The coconut sugar is a direct swap for brown sugar, however I think that would still work ok. I have not tested it though.

        Reply
    2. Sonia

      April 22, 2022 at 10:29 am

      Hi Vanessa, can you sub the flaked almonds for gf oats? Thanks

      Reply
      • Vanessa Vickery

        April 22, 2022 at 10:31 am

        Hi Sonia, yes that should be fine. I am going to test that out today also, but the almonds is pretty much a direct swap for the oats, so should be absolutely fine.

        Reply
    3. ella

      April 21, 2020 at 4:40 am

      4 stars
      very good

      Reply

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    Hi, I'm Ness. I love to create easy-to-make, healthy wholefood recipes. I have an Advanced Diploma of Nutritional Medicine and a passion for adapting classic recipes into gluten free and dairy free versions.

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