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Low FODMAP ANZAC Day Slice (No Oats)

Low FODMAP Anzac Day Slice
LF Low FODMAP GF Gluten Free DF Dairy Free EF Egg Free
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Low FODMAP ANZAC Day Slice (No Oats)

Prep
15 MIN
Cooks in
25 MIN
🍽
Serves
15
By Alana Scott  ·  Dietitian reviewed by Hannah Hunter (RD)
Last updated Jun 30th, 2026  ·  Featured in Baking, Snacks

Can't do oats? That's okay! This delicious low FODMAP ANZAC day slice is made using quinoa flakes instead of oats so you don't need to miss out. This slice makes a perfect snack. ANZAC Day is a special day in Australia and New Zealand where we celebrate our war heroes and give thanks to the soldiers who have dedicated their lives to keeping us safe.

Note on golden syrup: Golden syrup in low FODMAP in small serves but becomes high FODMAP in 1 tablespoon serves according to the Monash Low FODMAP app. This recipe only contains a small amount of golden syrup per serve and it is within the low FODMAP limits.

How to make golden syrup: If you can't find golden syrup in your local supermarket, then you can make it at home. Check out this link to find out how.

FODMAP note: Sunflower seeds have a small low FODMAP serving size that can be enjoyed in the first phase of the low FODMAP diet. We've done the FODMAP math for you and all you need to do is divide the slice into the recommended number of servings.

Ingredients

Make gluten free
Makes 15 servings

(1 slice per serve)

ANZAC Day Slice

1.5   gluten free all purpose flour
1.5   quinoa flakes
0.75   dried shredded coconut
0.25   pumpkin seeds
0.25   raw, hulled sunflower seeds
180   butter or dairy free spread
0.75   light brown sugar
2.5   golden syrup
1.5   baking soda (+ 2 tablespoon boiling water)
3   chia seeds
3   boiling water

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Method

  1. Preheat the oven to 180ºC (355ºF) bake function. Grease and line a 3cm (1.2 inch) deep, 19cm (7.5 inch) by 29cm (11.5 inch) slice pan with baking paper.
  2. Place the gluten free flour, quinoa flakes, dried shredded coconut, pumpkin seeds, and sunflower seeds in a large bowl and mix well.
  3. Next place the butter or dairy free spread, brown sugar, and golden syrup in a large saucepan over medium low heat. Stir occasionally until smooth. Then remove from heat.
  4. Dissolve the baking soda in boiling water, then stir through the syrup mixture. It should go golden and frothy.
  5. In a small cup, mix the chia seeds and boiling water, until the chia seeds soften and go gel like.
  6. Add the chia seeds and syrup mixture to the dry ingredients. Mix well.
  7. Transfer to the prepared pan. Using the back of a spoon, press the mixture evenly into the pan. Bake for 20 to 25 minutes or until golden brown. Allow to cool and then cut into squares.
  8. Store in an airtight container for up to 5 days.
SHOW NUTRITION

Nutrition per serve

  • Standard
    • |
  • Dairy Free
    • |
  • Gluten Free
Calories 279
Fat 15.4g
Saturates 4g
Protein 3.7g
Carbs 31.5g
Sugars 13g
Fibre 2g
Salt 0.2g
Iron 1.4mg
Calcium 36.4mg
Calories 279
Fat 15.4g
Saturates 4g
Protein 3.7g
Carbs 31.5g
Sugars 13g
Fibre 2g
Salt 0.2g
Iron 1.4mg
Calcium 36.4mg
Calories 279
Fat 15.4g
Saturates 4g
Protein 3.7g
Carbs 31.5g
Sugars 13g
Fibre 2g
Salt 0.2g
Iron 1.4mg
Calcium 36.4mg
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Profile photo of Alana Scott
Author

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

Profile photo of Hannah Hunter (RD)
Dietitian reviewer

Hannah Hunter (RD)

Hannah Hunter is a UK registered dietitian specialising in adult food allergy and intolerance. She has extensive experience in helping people with IBS and underwent FODMAP training at King’s College London in 2011. Along with fellow dietitian Janet Hopkin... Read more

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