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–+ servings

Easy Anzac bars

Print Recipe
Allergen
CMP
,
gluten
,
Milk (dairy)
,
wheat
Servings 20

Ingredients

  • 2 cup Wholemeal plain Flour
  •  
    0.33 cup Butter Unsalted
  • 2 cup desiccated Coconut
  •  
    2 cup Quick Oats
  • 0.66 cup golden Syrup
  • 0.75 cup brown Sugar
  •  
    1 tsp Bicarbonate soda

Instructions
 

  • Preheat oven to 170˚C (150˚C fan forced). Line a slice pan with baking paper with side extending over long side.
  • Combine flours, oats and coconut in a large bowl, make a well in the centre.
  • Combine butter, golden syrup and brown sugar in a small saucepan. Stir over a medium heat until butter melts and mixture is smooth.
  • Add the bicarbonate of soda and stir to combine.
  • Pour wet mixture over dry ingredients and stir until evenly combined.
  • Spread into prepared pan and smooth with the back of a spoon.
  • Bake for 20 minutes. Cool in pan.
  • Lift out using the paper and cut into 20 bars. Keep in an air tight container until served.
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Notes

1. Wheat/Gluten
  • Source in recipe: Wholemeal plain flour, quick oats (may be contaminated with gluten/wheat/barley/rye)
  • Modification:
    • Use a gluten-free flour blend (such as rice, buckwheat, or a commercial gluten-free plain flour) for the flour.
    • Use certified gluten-free oats if required for gluten sensitivity or coeliac disease. Ensure oats are processed in a facility free from wheat, barley, and rye if there is a severe allergy.
2. Milk (Dairy)
  • Source in recipe: Butter
  • Modification: Use a dairy-free margarine or plant-based butter.
3. Oats (Barley/Rye/Wheat cross-contamination)
  • Source in recipe: Quick oats
  • Modification: Use certified gluten-free oats if needed.
4. Sulphites
  • Possible source in recipe: Desiccated coconut, golden syrup, and brown sugar (some brands may contain sulphites as a preservative)
  • Modification: Use brands labeled as sulphite-free for desiccated coconut, golden syrup, and brown sugar.
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