I call them Anzac Ish, because they’re not really Anzac biscuits truth be told. For me, the character of the oats, in with the syrupy richness of the sugar, is what really makes an Anzac biscuit. You can find my whole food Anzac Biscuit recipe here, that tastes exactly like the real thing, I promise!
However, given I don’t personally do well with gluten at all, even sometimes in the mildest of forms, I wanted to make myself, and the loads of gluten free bunnies out there, a crispy, caramelly rich biscuit to satisfy us too come April 25th, the day we remember the Anzacs from the first world war (yes, we commemorate them with a biscuit for anyone non Australian reading this and thinking ‘what do biscuits have to do with soldiers?!’) They ate these long lasting bikkies instead of bread when out at war. Today, it has transcended the First World War commemoration, but is about all Aussie and New Zealand troops who’ve served their country past and present. It makes me sad to think that the first world war was ‘sold’ as the war to end all wars. If only that had have been true!
Anyway, onto the brighter topic of biscuits and a thought for all who have lost loved ones to war, regardless of nationality.
Instead of oats, we’re using quinoa flakes. Quinoa flakes can come through quite bitter in baking, so I’ve added vanilla and cinnamon to this recipe to round out the flavours and keep things delicious. Instead of any fructose based sugar at all, we’re using rice malt syrup which is glucose based, to cover fructose intolerance and sensitive people too – why not? Biscuits for all, I say. Just substitute the rice malt syrup with maple syrup if you’re happier with that.
Lastly, if you’re needing a low grain version, replace the rice flour with almond meal. It will be richer, given the added fats of the almonds, but very nourishing and filling and your body will know one’s enough. Ok, two. Two are enough. Seriously!
Real food. Happy Bodies.
Crunchy Anzac Ish Biscuits Recipe
- 1/2 cup quinoa flakes (available through your health food shop and even in some supermarkets)
- 1/2 cup brown rice flour, almond meal, buckwheat or tapioca flour (I find tapioca / buckwheat half half is best)
- 1/3 cup coconut (dessicated or shredded, make sure it’s sulphite 220 free )
- 80 g salted butter (70g if you’re using almond meal instead of rice flour)
- 4 tbsp rice malt syrup (you can use maple syrup if you’re fine with fructose)
- 1/4 tsp bicarb soda
- 1/4 tsp vanilla bean powder
- 1/4 tsp ground cinnamon
- Preheat oven to 175 C / 350 F, non fan forced setting, and prepare a baking tray with parchment paper or butter it well.
- In a dry bowl, place your quinoa flakes, rice flour, vanilla bean powder, cinnamon and coconut.
- In a saucepan, melt the butter and rice syrup until they bubble.
- Add the bicarb to the saucepan and stir through thoroughly.
- Tip the saucepan contents into the dry bowl and stir through.
- Shape balls about a walnut size and place, well spaced out, onto the tray.
- Bake in the oven for 12-16 minutes, or until golden brown.
- Take out of oven and cool. They will be super crispy once cooled and delicious with a cup of tea.