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GLUTEN-FREE ANZAC BISCUITS
What's great about it
This is a delicious gluten free Anzac Biscuit recipe from The Healthy Chef App.
I use quinoa in place of the rolled oats which is a wonderful gluten-free, high protein seed. Technically quinoa is not a grain but a seed and is also a complete protein, which means it contains all the 9 essential amino acids that the body needs for repair. Quinoa is also a good source of lysine, an amino acid important for tissue growth and repair and the formation of collagen which is important for healthy skin.
Ingredients
150 g gluten-free flour
80 g desiccated coconut
90 g coconut sugar
90 g quinoa flakes
125 g butter
60 ml maple syrup
½ teaspoon bicarb soda
2 tablespoons hot water
Method
PREHEAT your oven to 160°C (320°F) fan forced.
COMBINE the flour, coconut and rolled quinoa flakes into a mixing bowl.
MELT THE BUTTER in a small saucepan with the coconut sugar and maple syrup.
MIX the bicarb and hot water in a small cup, then pour this into the melted butter mixture and stir. Remove from the heat.
ADD the hot butter mixture into the dry ingredients and mix well until combined.
DIVIDE the mixture into 12 round balls and place onto a baking tray.
FLATTEN down the biscuits with your fingertips.
BAKE for 20 minutes until golden.
COOL and enjoy.
Notes and Inspiration
Add a few handfuls of chopped walnuts for an extra crunch and a boost of omega 3.
Mix in pumpkin seeds before baking for added zinc and minerals.