As we tolerate butter in small amounts these days, I tend to do most of my baking with it. However, if you are strictly dairy-free or vegan, simply replace the butter with a dairy-free margarine. You can find quinoa flakes and flour at your local health food store or at selected supermarkets. It is said that traditional Anzac cookies kept for up to 2 months, just long enough to be shipped over to the troops. Mine have never made it past 3 days before being gobbled up, so I'm yet to find out how well they actually keep ;-)Preheat oven to 170 C/338 F. Place quinoa flakes, brown rice flour, quinoa flour, raw sugar and coconut into a medium bowl. Melt butter/margarine and golden syrup together in a small pan over medium heat. Mix the baking soda with boiling water and add to the dry ingredients along with the melted butter mixture. Using a wooden spoon stir to fully combine. Roll tablespoons of mixture into balls, squeezing the mixture together if it seems crumbly. Slightly flatten and place 2-3cms apart on baking paper lined oven trays. Bake for 15-20 minutes until the cookies have risen, then fallen and have become dark golden brown in colour. Remove from the oven and set aside for 5 minutes to set before transferring to a wire rack to finish cooling. Store in an airtight container for up to 7 days. Makes 30 cookies.For full story please read more here.