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Post Anzac Bliss

May 3, 2013

A really good gluten-free Anzac imposter

A really good gluten-free Anzac imposter

I know that I am a week late but on Anzac day I had to work and then I spent the weekend having a relaxing break at the beach with my husband, (WITHOUT my Thermomix)!!  So while I am beachside, husband surfing the waves, I am seeing everyone’s lovely Anzac biscuit posts and I’m having cooking withdrawals – Boy, I need to get away more often!

When I was growing up, my mum used to make fabulous Anzac biscuits. Nicking the raw mix when she wasn’t looking was the ultimate delictum. That raw mix was absolutely the BEST! Her biscuits were always buttery, they spread a lot while cooking and were thin and crisp. I could never really get mine to be the same. There is heated argument about whether Anzac biscuits should be crispy or chewy, personally I prefer them crispy, but the alluring golden syrup flavour overrides the debate for me and I am happy either way. How do you prefer your Anzac biscuits?

I think that by the time the soldiers got their Anzac wafers delivered in the trenches, they would have been rock hard, especially with butter rationing and the like!

It would be a real challenge to try to replicate Mums recipe to one that was gluten-free and sugar-free. I played around using quinoa flakes instead of oats but was quickly reminded that I have gone down this path before and forgot that I really dislike quinoa flakes!! Without sounding too wussy, I reckon that they are just too “hard”!! (They are like tough little fingernails to chew on – am I missing something here?)

So I decided to give my Anzac biscuits texture by using coconut flakes and sunflower seeds which worked really well. I couldn’t resist using butter, because that’s what Anzac biscuits are all about but I made this recipe 3 times, once with coconut oil and they worked perfectly too. So you can make this recipe dairy free too.

Sugar is an issue. You can’t get these crispy without some sugar. I tried dates, stevia and xylitol but rapadura was definitely the winner – it definitely improves the crunch factor.

40g quinoa seeds (not flaked)

1 teas linseeds

90g buckwheat
60g rapadura or coconut sugar
60g coconut flakes
60g sunflower seeds
1/4 teas salt
100g butter, melted (or coconut oil)
1 tablespoon of any nut butter (I used almond butter)
1 tablespoon of brown rice syrup or maple syrup
1/2 teas bicarb soda mixed with 1 tablespoon of warm water
Mill quinoa seeds and linseeds on SP 9 for 1 minute and add the buckwheat. Mill again on SP 9 for 30 seconds. Add to the flours the rest of the ingredients, except the coconut flakes and mix on SP 3 for 10 seconds to combine. Add the coconut flakes and mix on reverse for a few seconds, taking care not to break up the coconut.  If the mix is a little dry, add a little water, teaspoon at a time, you don’t want it too wet that it falls apart when forming balls.
Roll into walnut sized balls and flatten on tray – well spaced apart, they will spread. Bake for 15 – 20 minutes at 160ºC until golden. They will crisp up beautifully when they cool.
40g chopped macadamia nuts would be a yummy addition!
2 Comments leave one →
  1. May 4, 2013 2:30 pm

    This recipe looks fantastic. I will definitley be book marking it 🙂

  2. May 3, 2013 11:34 am

    G’day! Your photo is GREAT! I never had quinoa flakes before, TRUE!
    Love learning something new and don’t worry about post ANZAC day as good things are worth waiting for too!
    What’s On The List?

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