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Coconut Anzacs - Orgran

  • Prep Time: 15m
  • Cook Time: 25m
  • Serves: 18



  • 1 1/2 cups Orgran All Purpose Plain Flour
  • 1/4 cup amaranth flour
  • 1/4 cup buckwheat flour
  • 1/4 cup coconut flour
  • 1 cup ORGRAN quinoa flakes
  • 1 tablespoon chia seeds
  • 1/2 cup caster sugar
  • 1/2 cup desiccated coconut
  • dairy free margarine
  • 4 tablespoons maple syrup
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon bicarbonate of soda
  • 2 tablespoons boiling water


  • 1. Preheat oven to 160°C (325°F).
  • 2. Prepare 2 flat oven trays by spraying with cooking spray. Line base of trays with baking paper.
  • 3. Sift flour, amaranth flour, buckwheat flour and coconut flour into a large mixing bowl. Add quinoa flakes, chia seeds, sugar and coconut and mix well.
  • 4. Place margarine into a small saucepan and melt over a gentle heat. Stir in maple syrup and vanilla.
  • OR
  • Place margarine into a small microwave-safe bowl. Cover and microwave on high for 40 seconds or until butter is melted. Stir in maple syrup and vanilla.
  • 5. Mix bicarbonate of soda with boiling water and add to warmed liquid. Stir liquid into dry ingredients and mix well. Mixture should be a moist consistency.
  • 6. Lightly dust hands with gluten free flour and roll portions of mixture into balls approx. the size of a walnut and place onto prepared trays. Use a fork dipped in gluten free flour to press flat.
  • 7. Place into a moderate oven and bake for approx. 8-10 minutes or until light golden brown and cooked.
  • 8. When cooked, remove from oven and leave on trays for 2 minutes. Loosen biscuits and leave on trays to cool.
  • 9. When cold, store biscuits in an airtight container.