Using a large mixing bowl, add the almond pulp, quinoa flakes, coconut, sugar & rosemary.
Mix with a wooden spoon until just combined.
Add the oil, rice malt syrup, vanilla & water (if using).
Mix until well combined.
Take out golf ball size lots of the dough, form them into a ball & place on baking tray.
Flatten each one with your hand or a warmed fork.
Bake for about 25 minutes, or until browned around the edges. Leave for 5 more minutes if you like them crunchier.
Allow cool on the tray for at least 5 minutes, then transfer to a cooling rack.
* - almond pulp is what is left over after making your own almond milk. It is made up of almond flesh & water & can be used like almond meal in most baking. Just keep in mind it will have moisture already in it, so adjust recipes accordingly to avoid them becoming soggy.
Recipe by Fresh Home Cook at http://freshhomecook.com/blog/2015/04/22/gluten-free-anzac-biscuits/