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