Healthy ANZAC Biscuits GF DF V
This is a great week for baking!! What better excuse than to make some yummy ANZAC biscuits!
We don’t have to use white flour and processed sugar just because we are baking, instead, how about looking at a healthier version.
We found a recipe and then tweaked the ingredients so that we could enjoy our biscuits guilt-free,
We used quinoa flakes because even though there are gluten-free oats available, we still don’t like the way they digest. If your body doesn’t have a problem with oats then go with them!
Ingredients
2 cups rolled oats (gluten-free) or quinoa flakes (we used quinoa)
3/4 cup shredded coconut
1/2 cup buckwheat flour
5 TBS coconut sugar /or coconut nectar
100 mL rice malt syrup (can use honey if not Vegan)
100 mL coconut oil measured melted
60 mL water
1 tbsp vanilla extract
1/2 tsp salt
1/4 tsp bicarb soda
Instructions
Preheat oven to 150˚C and line a large tray with baking paper.
Separate out half a cup of the rolled oats or quinoa and set aside.
Place all ingredients in a food processor except for the reserved half cup of oats/quinoa. Process together to form a rough dough; it will be a little sticky or grainy
Add the remaining quinoa/oats to the food processor. Pulse just a few times, until the oat/quinoa flakes are incorporated into the dough but still visible.
Shape the mixture into biscuit shapes (size as desired; I usually get 12 - 16 using large heaped tablespoonfuls) and place on a baking tray. The mixture doesn't spread too much, so make sure to shape into a biscuit shape and flatten them down onto the tray. Leave space between each one
Bake for approximately 20 minutes or until the biscuits turn a nice golden brown, slightly darker at the edges. They will still feel soft in the center after this time, but they will harden. If you want to have a slightly softer biscuit, I suggest under-baking. Try taking out between 12-15 minutes of cooking time.
Once baked to your liking, remove from oven and allow to cool and harden.
Store in an airtight container; they should last 1-2 weeks stored at room temperature.
