So I found myself giving a history lesson the other day… a lovely American lady came into the health food shop that I work at and was looking to purchase a snack. She spied the ANZAC biscuits on top of the counter and I told her she was just in time to enjoy one for ANZAC day. Picture the look on the face of an American tourist who was just looking for something to eat… Puzzled would be an understatement! But she was intrigued, so I told her the story of the ANZAC biscuit and ANZAC day. It was actually a really beautiful reminder to myself of what the day is all about. And while ANZAC day marks the anniversary of the landing of Gallipoli in 1915, it extends so far beyond that. It is a day to commemorate those who have served, lost their lives, or lost loved ones at war. It is day to celebrate mate-ship and bravery, and to be grateful for the peace that we as Australians enjoy today.
So I’d love to give you my little contribution to your ANZAC day celebrations. A gluten free ANZAC biscuit. And while these aren’t the chewy, oaty ANZACs that I enjoyed as a kid… they are pretty delicious!
- 1 cup quinoa flakes
- ½ cup coconut flour
- ½ cup brown rice flour
- ½ cup shredded coconut
- 1 cup coconut sugar
- 4 tbsp rice syrup
- 125g butter
- 1 tsp pink Himalayan salt
- 1 tsp baking soda
- 5 tbsp warm water
- Preheat oven to 150C. Line or grease a baking tray. Set aside.
- Combine quinoa, rice flour, coconut flour, shredded coconut and coconut sugar in a bowl.
- In a saucepan over medium heat, melt the butter and rice syrup. Add the salt and stir until quite warm.
- Meanwhile, combine the baking soda and water in a glass.
- Add wet ingredients to dry ingredients and mix well to combine.
- The mixture will look quite crumbly… this is ok! If you think it is too dry and won’t stick together then you can add a touch more water.
- Form into tablespoon sized balls (you may need to press them quite firmly in your hands so that they stick together) and flatten slightly onto baking tray.
- Bake in preheated oven for 12 minutes. Leave to cool for another 10 minutes so that they can harden a little.