Baking

Quinoa & Chia Anzac Biscuits

Years ago, I posted a recipe for a classic Anzac Biscuit (albeit using brown butter) and stated quite confidently that in spite of the variations that invariably get invented by fellow foodies, the original was indeed the best. I’m still inclined to agree, but with so many people with different dietary requirements (or preferences) these days, even the legendary Anzac Biscuit is not immune to recipe tinkering.

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I’m currently not consciously eating gluten free but I still enjoy working with different ingredients. I made my first batch of Anzac Biscuits a vegan one with oats and plain wheat flour but as I had a box of quinoa flakes in the pantry, I decided to challenge myself with making a gluten free and vegan biscuit. Moreover, I did so with gratitude for having the freedom to do exactly that: to make food the way I want or need it to be. To me, being grateful is what Anzac Day is about after all.

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I’m of course hugely grateful for not needing to modify my eating habits for serious health reasons. Nothing ails me enough to make me subscribe to pseudo-science and adopt diets like Paleo (although I had a wee stab at eating raw…) but living in the free world, more power to those who believe adding a superfood or subtracting green foods will provide a miracle cure. However, give a thought to our Anzacs and add a dash of common sense too please ;)

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Quinoa & Chia Anzac Biscuits

200g corn flour
50g extra gluten-free flour of choice
60g quinoa flakes (or other gluten free flake)
60g dessicated coconut
100g vegan margarine
100g golden syrup
20g coconut oil
1 tbsp chia, soaked in 1 tbsp of soy milk (or water) for 10 minutes
1 tsp bicarb of soda
2 tsp hot water

To Make: Pre-heat oven to 160C/325F (180C/350F if not fan forced) Place all dry ingredients in a bowl (after weighing in the Thermomix) and set aside. Place margarine, coconut oil and golden syrup in TMX bowl and melt on 90C on soft for 2 minutes. This can be done in a saucepan on stovetop also. Add hot water to bicarb of soda and add to the melted ingredients. Add dry ingredients and soaked chia, and blend together on Speed 3 for a few seconds until well combined. On a lined baking tray, place 3cm balls of dough on tray and flatten into biscuit shapes. Biscuits will not spread much so space them accordingly. Bake biscuits for 10-12 minutes or until golden brown. Remove from oven. Use a spatula to flatten biscuits while hot. Allow to cool for 5 minutes on tray before transferring to baking rack. Makes about 15 biscuits.

 

5 Comments

5 Comments

  1. Mary Frances

    May 5, 2015 at 9:19 am

    Yum! What a great way to celebrate Anzac day!

  2. Amanda @ Gourmanda

    May 11, 2015 at 7:23 pm

    I’ll pass this recipe onto a colleague who’s both gluten free and vegan – I think she was missing Anzac biscuits this year!

    • Moni

      May 14, 2015 at 12:50 pm

      Thanks Amanda :) I must admit I do like the oat-y taste of Anzacs but quinoa isn’t a bad substitute at all :)

  3. Bish Chan

    November 5, 2015 at 2:21 pm

    Just wondered if you think tapioca starch can be used instead of cornflour as i can’t take cornflour or potato starch unfortunately.

    • Moni

      November 10, 2015 at 10:03 am

      Tapioca starch behaves a little differently to cornflour so I can’t say you’ll get the same result. It makes a very squishy dough for Brazilian Cheese Bread for example. Perhaps try a seed based flour or even coconut flour? I would add a little more fat though as those flours can be on the dry side.

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