Gluten Free Anzac Biscuits

Gluten Free Anzac Biscuits

With it being Anzac day it seemed only fitting to serve up this traditional treat and family favourite. I’ve combined both rolled oats and quinoa flakes for a super low GI snack to keep you fuller for longer. Quinoa is a complete protein source, containing all the essential amino acids (or building blocks) the body requires for healing. The oats are great for digestive health as they act like little brushes, scrubbing the lining of the digestive tract, as well as help to lower blood cholesterol.

Makes 15-20 bickies (depending on generosity of baker) 😉

• ¾ cup quinoa flakes (this is a seed not a grain and therefore appropriate for a paleo lifestyle)
• ¾ cup rolled oats (if preferred you can omit oats and use 1 ½ cups quinoa flakes for a paleo alternative)
• 1/2 cup desiccated coconut
• 1/2 cup whole almonds, medium ground in food processor
• 2  1/2 Tbls ghee (or coconut oil for non-dairy folks)
• 2-3 Tbls maple syrup or natural sweetener of choice
• 1 tsp vanilla extract
• 1 Tbls water

Preparation

1. Preheat the oven to 150 C and line a baking tray with baking paper.
2. In a medium bowl combine quinoa, oats, coconut and almonds and stir to combine.
3. Melt together the ghee, maple syrup, vanilla and water in a small jug and poor into the dry mixture. Stir to combine. This is quite a dry mixture so don’t be alarmed. It will come together when rolling into balls in your hands.
4. Roll the mixture into ~20 small balls and place on prepared tray. Flatten each ball, leaving room between the biscuits.
5. Bake for 20 minutes or until golden brown. Cool on a wire rack.
6. Best served with a calming cup of milky tea and a good book.

Storage: if you have more self-control than I these bickies will keep fresh for 5 days in a sealed container.