Oat Free + Gluten Free Anzac Biscuits

As Anzac Day approaches, many make it a tradition to bake some delicious Anzac biscuits. All traditional recipes however, contain oats.

 

Whilst uncontaminated oats can be tolerated by most with Coeliac disease, for some, oats can trigger a potentially harmful immune response. Oats are naturally gluten free but they do contain the protein avenin, which is similar to gluten. There is also the concern that during the growing and processing of the oats, the oats may be contaminated by wheat, rye or barley. 

 

It is important to know that bowel damage can occur with oats in those with Coeliac disease despite having no symptoms.

 

Coeliac Australia recommend that oats should be consumed under medical supervision for those wanting to introduce oats into a gluten free diet. To know whether a person with coeliac disease can safely consume oats, a small bowel biopsy via gastroscopy, before and 3 months following regular oat consumption, can confirm whether any inflammation or damage occurs.

 

If this sounds all too tricky, there’s always the Oat-Free, Gluten free version of Anzac Biscuits!

 

Here’s a super easy recipe that is also paleo! (makes 16 biscuits, can store for up to 5 days)

 

OAT FREE ANZAC BISCUITS

 

Prep time 10 mins | Cook time 35 mins

 

YOU NEED –

 

1 cup almond meal

1 cup unsweetened desiccated coconut

1 cup walnuts chopped finely

1/4 cup coconut oil

1/4 cup honey

1 tsp. baking powder

1 tsp. water

 

METHOD –

 

Preheat oven to 120 degrees celsius.

 

In a large mixing bowl mix the almond meal, coconut and walnuts.

 

In a small saucepan, melt the coconut oil and honey together. Once blended, turn off the heat

and stir in the baking powder and water until it foams and turns a white-ish colour.

 

Transfer this mixture into the bowl with the dry ingredients and mix well until combined.

 

Take tablespoon-fulls of mixture, and firmly squish into balls with your hands and pop onto a lined baking tray and flatten slightly.

 

Place the tray in to the oven and bake for 35 minutes or until golden brown.

 

 

Allow to cool, then enjoy with a nice cup of tea!

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