ANZAC biscuits have always been one of my favourites and so it only seemed fitting to add an Anzac biscuit recipe and some Alternative Chef Kitchen style alternatives!
Lisa’s Anzac Biscuits
- 1 cup of rolled oats if you can tolerate gluten – if not then use quinoa or rice flakes
- 1 cup gluten-free flour (I use the Orgran Gluten-free All-Purpose Flour)
- 1 cup coconut sugar (or rapadura if you prefer)
- 3/4 cup desiccated coconut
- 125ml olive oil
- 2 tbsp golden syrup (or sweetener alternative of your choice. We show you a few different options in the Cheesecake Episode)
- 1 tsp bicarb soda
- 3 tbsp boiling water
- Combine oats, gluten-free flour, coconut sugar and coconut and blend.
- In a small saucepan combine olive oil and golden syrup (they’ll combine better if you mix just as it’s coming to the boil).
- Add the bicarb soda to boiling water and then add that mix to the olive oil/ golden syrup mix (it’ll froth).
- Make a well in the centre of the dry ingredients and stir in the warm liquid and mix thoroughly.
- Moisten your hands and then form small balls from the mix (about 1 tbsp) and then gently squash down the tops after placing them on a tray covered with baking paper. Be sure to leave space between the biscuits as they will spread during cooking.
- Bake in a pre-heated oven at 150 degrees C for 15-17 minutes (if you like them soft – like I do, then check them at 15 minutes, if you like them crunchy, check them at 17 minutes).
- Technically you should allow them to cool so you don’t burn yourself;-)
- There’s some confusion around about whether or not people with coeliac disease can tolerate oats or not. In order to know if you can tolerate uncontaminated oats you need to do a proper test with the supervision of your specialist get the info for that here. So generally speaking, if you have coeliac disease and you haven’t been tested to see if you can tolerate oats then use quinoa or rice flakes instead. It’s important to note that an absence of symptoms doesn’t mean that you can tolerate oats.
- I’ve included gluten free flour in this recipe because some people have a problem with the wheat itself not the gluten.
If instead of a biscuit, you’d prefer a slice, you could try this recipe by Lisa Munro from Happy Tummies.
Hayley’s Anzac Truffles
These aren’t raw – but they aren’t cooked either so they’re pretty quick to make and taste yummy.
A few weeks ago I wrote a blog post about how to get many different flavours in your cheesecake, by changing the flavours in the base like using different biscuits, and changing the flavours in the filling and the topping to create all kinds of alternatives (personally I’m working on a gingerbread one so watch this space;-) Until then though, imagine my excitement when I saw this Anzac cheesecake by Mummy Made It. Lisa’s used gelatine in her cheesecake, but if you recall from our Cheesecake Episode, you can use agar agar in place of gelatine if you’re following a plant based diet or consciously avoiding animal products.
Now it’s your turn to give these recipes a go.