Did you know that the "ANZAC biscuits" name is legally protected? When sold commercially, the name can only be used for biscuits made by following the original recipe. But, this is my healthier take on a classic Aussie biscuit.

You will need:

- 1 1/2 cups wheat free oats

- 1 1/2 cups plain gluten free flour

- 1 cup desiccated coconut

- 2/3 cup coconut sugar

- 125g pure unsalted butter

- 1/3 cup maple syrup

- 2 tbsp hot water

- 1 tsp bicarbonate soda

To make:

1. Preheat oven to 160*C and line a couple of oven trays with baking paper.

2. In a large bowl, combine oats, flour, coconut and coconut sugar.

3. Melt together butter and maple syrup in a small saucepan over medium heat. Once just melted, add hot water a bicarb soda. Mix to combine. The bicarb soda should make the mixture fizz.

4. Allow the mixture to rest for 15 minutes, so that the oats can absorb the butter and maple flavours.

5. Roll the mixture into tablespoon-sized balls. Place on the prepared oven trays and flatten into shape.

6. Bake for 12-15 minutes or until golden brown. Enjoy warm, or store in an airtight container for up to a week.