Gluten and Sugar Free Anzac Biscuits

I wanted to make some Anzac Cookies so I could teach the children about the meaning of Anzac Day. At least they can look back in ten years time and acknowledge that their sugar free mother did not deprive them of these!

I've tried lots of recipes and experimented to make them both gluten and sugar free and we definitely have a winner. 

AT LAST! HOORAY!

The recipe is originally from here. I adapted it to be fructose free. 

1 cup almond meal 

1 cup flaked almonds

1 cup desiccated coconut 
1 teaspoon Xantham Gum. (This is so your cookies do not turn out to be a crumbly mess)

1/4 cup Rice Malt Syrup. This is a great fructose free alternative to honey. It is available from Coles

1/4 cup butter

1/2 teaspoon bicarb soda

1 tablespoon water

Combine almond meal, flaked almonds, coconut and Xantham Gum.

Combine RMS and butter into a small pot and heat gently. 

Mix the bicarb and water then pour into the RMS pot and mix until it starts to froth.

Pour into the dry nut ingredients and mix through until combined.

Bake in a low pre heated oven 120 C for about 30 minutes until golden.

Notes:

These are sweet but not very sweet. If you have been sugar free for a while, these will be perfect. If you like a sweeter taste, just add more RMS.

Take out of the oven once they have browned a little. Cook them too long and they will taste bitter. I learnt this the hard way. The ones in the picture above are a little overdone.

These cookies are nice and crunchy on the outside and soft on the inside. Like most gluten free baked goods, they are best enjoyed the day they are baked.