Gluten-Free ANZAC Biscuits

Gluten-Free ANZAC Biscuits

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.

This version is gluten free but uses butter, so it isn't dairy free. If you're after a dairy free batch, my olive oil Anzac biscuits use extra virgin olive oil instead of butter.


Gluten-Free ANZAC Biscuits Recipe

by Teresa Cutter

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

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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 & 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.

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Teresa Cutter a classically trained chef and qualified nutritionist, and the founder of The Healthy Chef.

by Teresa Cutter, Nutritionist + Chef

Teresa Cutter is a classically trained chef and qualified nutritionist, and the founder of The Healthy Chef. She has been creating simple, wholefood recipes for over 30 years.

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