Wednesday, October 2, 2013
Gluten Free Anzac Biscuits
GF, DF (option), VG (option), EF
Everyone down this end of the world loves an Anzac right? There's no reason why those of us on gluten, egg or dairy free diets should miss out. Here's an easy and delicious recipe for allergy friendly Anzac biscuits.
125g ghee (or use a DF margarine for a DF option)
1C GF flour (use your favourite baking blend, or try 1/2C buckwheat and 1/2C brown rice flour)
1C quinoa flakes
1C desiccated coconut
2/3C raw or brown sugar
1/2 tsp baking soda
2 Tbsp boiling water
2 Tbsp golden syrup or maple syrup
Preheat oven to 160 degrees C.
Mix flour, quinoa flakes, coconut and sugar in a large bowl.
Melt ghee or margarine and syrup in a pan on medium heat.
Dissolve baking soda in boiling water and add to melted butter and syrup mixture.
Make a well in the centre of the dry ingredients and pour in the wet ingredients. Mix well. Make sure that when you press a spoon to the side of the bowl that the mixture sticks together and is not too crumbly.
Grease and line a baking tray. Using a tablespoon, form flat shaped balls and place on tray.
Cook for 16 - 20 mins (depending on whether you like a darker, chewier Anzac or a golden soft Anzac)
Makes approximately 15 medium sized biscuits.