Go Back
+ servings

Crunchy Anzac Ish Biscuits Recipe

Servings: 12 biscuits


  • 1/2 cup quinoa flakes (available through your health food shop and even in some supermarkets)
  • 1/2 cup brown rice flour, almond meal, buckwheat or tapioca flour (I find tapioca / buckwheat half half is best)
  • 1/3 cup coconut (dessicated or shredded, make sure it’s sulphite 220 free )
  • 80 g salted butter (70g if you’re using almond meal instead of rice flour)
  • 4 tbsp rice malt syrup (you can use maple syrup if you’re fine with fructose)
  • 1/4 tsp bicarb soda
  • 1/4 tsp vanilla bean powder
  • 1/4 tsp ground cinnamon


  • Preheat oven to 175 C / 350 F, non fan forced setting, and prepare a baking tray with parchment paper or butter it well.
  • In a dry bowl, place your quinoa flakes, rice flour, vanilla bean powder, cinnamon and coconut.
  • In a saucepan, melt the butter and rice syrup until they bubble.
  • Add the bicarb to the saucepan and stir through thoroughly.
  • Tip the saucepan contents into the dry bowl and stir through.
  • Shape balls about a walnut size and place, well spaced out, onto the tray.
  • Bake in the oven for 12-16 minutes, or until golden brown.
  • Take out of oven and cool. They will be super crispy once cooled and delicious with a cup of tea.