ANZAC Day is an important national event here in Australia, and indeed in quite a few other places across the world. For Australians, it’s a day to remember the many soldiers that fought and died in the battle of Gallipoli, landing there on the 25th of April 1915. But I’m not only referring to the Australian soldiers when I say this, no. What some people don’t realise is that the word ANZAC actually stands for the Australian and New Zealand Army Corps, and that the Anzacs were soldiers from both Australia and New Zealand. It’s important to remember their sacrifice and their courage, even today. It’s important to remember where we came from, so that – hopefully, we don’t repeat our past mistakes, and we continue to strive for peace and understanding.
But this day also conjures thoughts of a very particular treat, a biscuit which I think has become as big a part to the classic Aussie image as pavlova and lamingtons. The Anzac biscuit. Anzac biscuits are delicious and come in all sorts of textures, from hard to soft, from chewy to crumbly. But these famous cookies are also famously full of gluten. So imagine my delight when I opened a copy of Super Food Ideas magazine to discover a gluten-free anzac biscuit recipe, using quinoa flakes instead of oats! I had to give it a try. The result was utterly delicious, soft and chewy anzac biscuits! Yum! I didn’t miss the oats at all, and I had to work pretty hard to stop snacking on the batter! These are the perfect treat for Fiesta Friday! Happy eating!
Super Food Ideas Magazine
Gluten-Free Quinoa Anzac Biscuits
Makes: 24-26, Prep: 20 mins, Cook: 10-15 mins
- 125g butter, chopped
- 2 tablespoons golden syrup
- 1 cup gluten-free self-raising flour
- 1 cup quinoa flakes
- 1 cup desiccated coconut
- 1/2 cup flaked almonds
- 3/4 cup firmly packed brown sugar
- 2 tablespoons hot water
- Preheat oven to 180°C/160°C fan-forced. Line 2 baking trays with baking paper.
- Place butter and golden syrup in a small saucepan over medium heat. Cook, stirring, for 3 to 4 minutes, or until melted.
- Combine flour, quinoa flakes, coconut, almonds and sugar in a large bowl. Add butter mixture and hot water. Stir with a wooden spoon, or your clean fingers, until combined. Set aside for 5 minutes.
- Roll level tablespoonfuls of mixture into balls. Place on trays, 4cm apart. Flatten slightly with a fork.
- Bake for 15 minutes, swapping trays halfway through cooking, or until golden.
- Stand on trays for 5 minutes. Transfer to a wire rack to cool. Serve.