Wednesday, April 25, 2012
Recipe: Gluten free Anzac biscuits
I wasn't going to make Anzac biscuits this year as I'm moving away from a lot of sugary baking and investigating healthier options. However when Teresa Cutter's "Paleo Anzacs" popped into my email inbox I wanted to give them a try. You can find her original recipe here (and check out her blog, it's fantastic!)
These are gluten free and delicious. Teresa's recipe calls for honey instead of golden syrup. I agonised over this for a minute or two; however knowing that when honey is heated it loses its health benefits, I decided to dive in with golden syrup instead just for a more traditional taste.
Also: I highly recommend using a less flavoursome oil than olive oil in the recipe. Macadamia oil might be a better option if you don't want the bikkies reminding you of pasta.
Tweaking aside, these bickies rock and if "I won't eat anything remotely healthy" Mr will eat them, well, that says it all, really.
Gluten-free Anzac biscuits1 cup (100 g) almond meal (ground almonds)1 cup (100 g) flaked almonds1 cup (75 g) desiccated coconut1/4 (80 g) cup honey or golden syrup1/4 cup (60 ml) macadamia nut, almond or olive oil (i don't recommend olive oil)1/2 teaspoon bicarb soda1 tablespoon water
MethodCombine almond meal, flaked almonds and coconut.
Combine honey and oil into a small pot and heat gently.
Mix the bicarb and water and then pour into the honey/oil mix and stir until it starts to froth. Pour this over the dry ingredients and mix until combined. Form into small biscuits (around 22).
Bake at 120 degrees C (248 F) for about 30 minutes until golden.