Low FODMAP ANZAC Biscuits (No Oats)
Low FODMAP ANZAC Biscuits (No Oats)
These low FODMAP ANZAC biscuits are little gems. They are chunky and chewy with little hints of coconut and sweetness all rolled into a golden biscuit.
They make a lovely afternoon snack with a cup of tea and are so easy to make from pantry staples.
FODMAP note: Golden syrup is low FODMAP in 1 teaspoon serves. That means this recipe is low FODMAP, provided you divide it into the recommended number of biscuits and then only eat 2 biscuits per serve.
Rice flakes note: Rice flakes are used as a gluten free rolled oats substitute and are some times sold as gluten free rice porridge. Rice flakes look like tiny white flat discs. You can usually find these in the health food aisle or gluten free area of the grocery store. You can also swap these for quinoa flakes or rolled oats (if you tolerate them - please note rolled oats are not considered gluten free in NZ or Australia).
Ingredients
Make gluten free(low fodmap serve is 2 biscuits)
ANZAC BISCUITS
butter or dairy free spread
Dairy Free
golden syrup (use a 15ml tablespoon)
FODMAP
gluten free plain flour
FODMAP
rice flakes (or use rolled oats if you tolerate them)
FODMAP
dried shredded coconut
Gluten Free
pumpkin seeds (chopped)
Gluten Free
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Learn moreMethod
- Preheat the oven to 180ºC (355ºF) fan bake. Line two baking trays with baking paper.
- Place the chia seeds into a cup and pour over the hot water. Allow them to soften into a gel.
- Place the butter/dairy free spread and golden syrup in a large bowl and soften slightly in the microwave but do not fully melt. You want the butter/spread just soft enough you can gently push your finger into it.
- Add the sugar to the butter/dairy spread bowl and whisk until fluffy. Then mix through the softened chia seeds.
- Fold through the rice flakes, all purpose flour, coconut, and chopped pumpkin seeds.
- Dissolve the baking soda in the hot water and fold through the mixture.
- Using a heaped tablespoon measure, scoop out the ANZAC biscuits onto the baking tray. Then bake for 10 - 12 minutes until golden and cooked through.
- Allow to cool and store in an airtight container. Enjoy up to 2 biscuits per serve.
Nutrition per serve
- Standard |
- Dairy Free |
- Gluten Free
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Alana Scott
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read more
Geraldine Perez (APD)
Geraldine Perez is an accredited practising dietitian in Australia with a special interest in IBS, gut health and food intolerance. Her daughter had food intolerance as a baby and her husband has IBS. These challenges have inspired her to keep her private... Read more
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