Gluten free Anzac biscuits – clean, dairy free, grain free, refined sugar free and vegan.
I never was much of a biscuit maker. Tim Tams and Iced Vo Vos were the little luxuries I grew up on so why steer away from perfection?
However with Anzac Day almost upon us I took the challenge to recreate a gluten and dairy free version of Australia’s classic biscuit in honour of the brave men who laid their lives on the line for our freedom and the women who took care of our wounded.
So I scoured the web for regular Anzac biscuit recipes. They seemed fairly simple to make so I set to work on my healthier version.
My plan is to serve these crunchy morsels to our group of 12 party pontoon enthusiasts on Anzac Day. We will be sailing from Como marina (Southern end of Sydney) down the Georges river; and with a BBQ and loo on board we will be set for a fantastic day.
Here are some of the ingredients I used:
Here’s a little history lesson on the humble Anzac biscuit
The original biscuit was not sweet at all but rather a hard, savoury biscuit known as an Anzac tile or wafer that was used in soldier’s rations in place of bread.
The Anzac biscuit recipe we know today first appeared in cookbooks in the 1920’s, sometimes known as Anzac crisps or Anzac crispies in reference to their hardness. This was important as the biscuits needed to stay fresh and survive the months it took to reach the soldiers overseas.
The women back home came up with the recipe based on items that couldn’t spoil. Oats, sugar, flour, coconut, butter, golden syrup, bicarb soda and boiling water. As eggs were scarce during the war, the butter and golden syrup was used as the binding agent.
Today the Anzac biscuit is still enjoyed by many.
What to do
Why this is so good for you
Quinoa reduces inflammation, reduces risk of cardiovascular disease, type 2 diabetes, high blood pressure and colon cancer.
Almonds alkalize the body (good for fighting inflammation), nourish the nervous system, provide good brain function, build strong bones and teeth, provide healthy fats which aids in weight loss, reduce risk of heart disease and help protect against diabetes.
Coconut improves digestion, increases immune strength, reduces risk of heart disease, reduces risk of diabetes,is anti–bacterial, anti-viral, anti-fungal and anti-parasitic; prevents osteoporosis, speeds up metabolism, prevents stroke and helps prevent the onset if Alzheimer’s disease.
Macadamias help prevent heart disease and stroke, help avoid sugar cravings, boost the immune system and help slow the ageing process.
Coconut sugar aids in digestive health and is low GI so it won’t spike your blood sugar levels and make you feel lethargic later on.
Rice malt syrup is easy to digest, is not addictive like regular sugar, has less strain on the liver due to being fructose free and is a better alternative when considering your weight then fructose filled sweeteners.
I hope you enjoy Anzac Day wherever you may be.
Love, Tash x
- 1 cup almond flour (ground almonds)
- 1 cup rolled quinoa flakes
- 1/2 cup shredded coconut
- 1/2 cup firmly packed coconut sugar
- 1/2 teaspoon bicarb soda (baking soda)
- 1/2 cup macadamia nuts, (or nuts of choice), chopped
- 1/4 cup macadamia oil (or oil of choice)
- 2 tablespoons rice malt syrup (or honey, or other sweetener of choice)
- 1/2 teaspoon concentrated vanilla extract (or 1 teaspoon vanilla extract)
- 2 tablespoons water
- Preheat oven to 150 degrees C
- Combine dry ingredients in a medium mixing bowl.
- Add the wet ingredients and mix thoroughly.
- Push mixture with the back of a spoon as you mix. This will help moisten the dry ingredients. Once mixture comes together (it should stick together when pinched between thumb and forefinger) you are ready to roll them into balls.
- Arrange balls on a baking paper lined tray (I used 2 round trays as this is all I had) and flatten down with a fork. Shape them with back of fork. Make sure biscuits are a fair bit apart as they will double in size whilst cooking.
- Bake for 30 minutes or until golden brown. Remove tray from oven and let biscuits cool for 10 minutes. They will harden as they cool. Transfer to a wire rack to finish cooling. Store in an air tight container.
* I use rice malt syrup and coconut sugar as these sweeteners are the closest in flavour to golden syrup.
* At the 20 minute mark (and after cooling on bench top) biscuits will be soft, flexible and slightly chewy. At 30 minutes they will be hard and crunchy. If too soft (after cooling for appropriate time on bench top) pop them back in the still hot oven for 5 - 10 minute intervals until crunchy.
* If using 2 trays to bake with, swap them over half way through cooking so biscuits are all evenly browned.