I’m a few months late… I had intended on making these since before Anzac Day (celebrated in Australia and New Zealand on April 25) but just hadn’t gotten around to it until now.
Actually, that’s not entirely true… I did attempt a gluten and refined sugar free anzac a month or so ago but it was not what you’d call a success what with me eating half of the mixture uncooked- thanks to the lack of eggs- and the other half congealing into one large biscuit while in the oven. Whoops.
This second attempt happened because on my “time out” afternoon one of my treats was a vegan anzac and hot-damn it was sensational. So much so that the following day I stocked up on ingredients and got to baking.
I wasn’t so concerned with keeping these babies vegan, but still wanted to give them a gluten and refined sugar free twist.
This time around I also followed a recipe- always helpful. And I am please to announce that they were exactly what I was after! Just out of the oven they were crunchy on the edges and chewy in the middle. The following day they were super-chewy all over. As a result I may bake them for a little longer next time, because there will most definitely be a next time!
I pretty much stuck to the recipe entirely, aside from subbing the macadamias for additional oats, so there is really no need to rehash it here, head on over to I Quit Sugar and get baking!
Oh and if you’re wondering… they go particularly well with Greek yoghurt and fresh juicy strawberries…