(This recipe includes macadamias, but could easily be made without for a nut-free version)
1C rolled oats
2/3C gluten free plain flour
1/3C brown sugar
1/3C chopped macadamia
1/3C sunflower kernels
80g Nutelex
2 1/2 Tbs golden syrup
1 1/2 Tbs water
1/2 Tsp bicarb soda
Preheat oven to 160 and grease a baking tray. Combine the oats, flour, sugar, macadamias and sunflower seeds in a bowl. Combine the nutelex and golden syrup in a small saucepan. Stir over low heat until the butter has melted. Stir in the bicarb. Add this to the dry ingredients, with the water if needed. Mix together to form a dough. Roll into biscuit sized balls and flatten with your hands. Place on the tray and bake for about 25 minutes or until golden (I found that 25 minutes left the biccies a bit soft, so bake for longer if you prefer your anzacs on the crunchy side)
