Thursday, April 24, 2014

Anzac Biscuits - 2 ways, grain free, gluten free, refined sugar free



  

 Anzac Biscuits rock! Why is it that we only make them for Anzac Day! We should make them all year round. I've done up 2 versions, the ingredients are the same but I added some Bi-carb to the second one. The first one I did in my blender, an idea I got from doing some googling.. as you do! They worked really well but I felt they needed improving and I wanted to test making them the traditional way.. just a good ole bowl and a spoon. Everyone has those and my blog is about Healthy Alternatives for everyone. :-)

 The blender version is quite firm with a good crunch and a bit of chewiness. The handmade version is perfect Anzac Biscuits consistency. Crunchy with that amazing chewiness. There a bit softer than the blender version with more texture but still firm enough that they keep there shape and there not fragile and crumbly.

Handmade Anzacs - Version 2
Blender Anzacs - Version 1

 Blender Anzac Biscuits – Version 1

Makes: about 15-18

Ingredients:

1 cup almond meal
1 cup quinoa flakes
1 cup dried coconut
½ cup coconut sugar
¼ cup coconut oil
2 large tablespoons honey
1 tbs water

Preparation:

Add almond meal, quinoa, coconut and coconut sugar to a blender and blend to combine ingredients. Add oil and honey and blend again to mix it through the dry mix then add the water and gently blend it into the mix to make it sticky, this is what helps it stay together.
Roll into large tablespoon balls then flatten to about 1 cm thickness onto a baking tray and bake for 20-30 minutes. Let them cool, they will firm up as they cool off.

 
Grain Free Anzac Biscuits – Version 2

Makes: 18

Ingredients & Preparation:

1 cup almond meal
1 cup dried coconut
¾ - 1 cup quinoa flakes
1/2 cup coconut sugar - updated 7/05/14 
½ tsp bi-carb soda

Add to a large mixing bowl , stir to distribute ingredients, (especially the bi-carb) evenly,  then add

3 tbs honey
3 tbs coconut oil

Stir through until it is well distributed and crumbly, you may need to use your  hands, then add

1 tbs water

Mix it through until the mix gets sticky as this is what will hold it together. Then place tablespoons onto a baking tray then flatten gently with a fork and bake for 20-25 minutes in a preheated 150oc oven.

Just before going in the oven
Straight after baking.. let cool before trying to remove from pan.

They will be soft when you remove them but will firm up as they cool down. Once properly cooled store in an airtight container.

NOTE:

Quinoa is the seed of the Chenopodium or Goosefoot plant. Its frequently called a grain because it is used and cooked like one, and is often called an “Ancient Grain” and a “Wholegrain”. These terms can make it confusing, but trust me folks, it is not a grain. It is a gluten free super-seed, Pseudo-cereal.


 Significance of Rosemary on Anzac Day

Traditionally, sprigs of rosemary are worn on Anzac Day and sometimes on Remembrance Day and are usually handed out by Legacy and RSL. Rosemary has a particular significance for Australians and New Zealanders as it is found growing wild on the Gallipoli Peninsula.


Happy baking and for all of our diggers.. 

LEST WE FORGET!



2 comments:

  1. The pictures are gorgeous, Karen! I will have to make these biscuits soon, thanks for the recipe!

    ReplyDelete
    Replies
    1. Thank you Natalia, they are very easy to make, I hope you enjoy them.

      Delete

Disclaimer:

I am not a doctor, registered dietitian or fitness expert. The purpose of my blog is to share my experiences with food, fitness and life and hopefully to inspire you. All content provided on my blog is for informational purposes only. I make no representations as to the accuracy or completeness of any information on this site or found by following any link on this site. Karen

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