It was Anzac day the other day and for the first time i made Anzac biscuits on the day (it's only polite!). I made some a week or so ago from a simple Donna Hay recipe from her Classics 2 book, i liked them but i thought they were really missing a punch of something and i wanted to play around with them to make them gluten free!
Oaty Quinoa Anzac Biscuits
1 cup of rolled oats (gluten free)
1/2 cup of quinoa flakes
1 cup of plain gluten free flour (i use Bakels)
1/2 cup of sugar
3/4 cup of desiccated coconut
2 tablespoons golden syrup
125g butter
1/2 teaspoon baking soda
1 tablespoon hot water
Preheat your oven to 160. Line two baking trays with baking paper.
Put oats, quinoa, flour, and coconut into a bowl. Place the butter, sugar and golden syrup in a saucepan over a low heat, melt stirring occasionally. Mix the baking soda with the hot water and add to the melted mixture (that's the fun bit, fizzy)
Pour the melted butter mixture into the dry ingredients and mix together well.
Place tablespoons of the mixture onto the prepared trays minding you leave enough space for them to spread a little; flatten slightly with a fork.
Bake for 10 minutes or until lightly golden, then cool on wire racks.
Makes about 12
Try your best not to eat them all, especially when warm, chewy, crunchy and so delicious.
You can find Quinoa flakes at health food stores or at good supermarkets (i get mine at New World)
