Gluten Free Anzac Biscuits Recipe

By Teresa Cutter - The Healthy Chef

Ok you asked for it ! So here they are – gluten free Anzac biscuits. The perfect cookie for gluten free diets that will satisfy that sweet cookie craving, it’s hard to stop at one. The almonds are packed with protein and add a lovely sweetness, and I’ve added macadamia nut oil which gives a delicious buttery flavour to the whole biscuit and marries perfectly with honey and coconut. These cookies keep for about 4 – 5 days and make the perfect snack if you’re craving something sweet and healthy.

What’s great about them

This yummy biscuit is packed with protein and antioxidants that will help nourish your body. These tasty biscuits help boost your metabolism, repair muscle and help stabilise blood sugar levels. Almonds are anti-inflammatory for the body and are high in vitamin E, an antioxidant that can help fight off free radicals for a healthy immune system. They are also a great source of potassium – a mineral necessary for nerve transmission and the contraction of all muscles including the heart. Macadamia nut oil contains a potent bundle of heart protective nutrients: healthy fatty acids (plant omega-3s and mono-unsaturates), plant sterols, dietary fibre and antioxidants like vitamin E and manganese. This combination of nutrients can help slow ageing and support cardiovascular health.

Ingredients

• 1 cup (100 g) almond meal (ground almonds)
• 1 cup (100 g) flaked almonds
• 1 cup (75 g) organic desiccated coconut (see notes)
• 1/4 (80 g) cup raw honey or organic maple syrup
• 1/4 cup (60 ml) macadamia nut oil or olive oil
• 1/2 teaspoon bicarb soda (baking soda)
• 1 – 2 tablespoons water

Method

• Combine almond meal, flaked almonds and coconut.
• Combine honey and oil into a small pot and heat gently.
• Mix the bicarb and water then pour into the honey pot and mix until it starts to froth.
• Pour the wet mix into the dry nut ingredients and mix through until combined. Add a little water if needed to combine which will help them stick together.
• Form into 22 cookies
• Bake in a low pre heated oven 120 C (248 F) for about 30 minutes until golden.
• Cool and enjoy.

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Get Ready for ANZAC Day - Healthy ANZAC Biscuits

By TERESA CUTTER | THE HEALTHY CHEF

Teresa Cutter "the healthy chef" is one of Australia’s leading authorities on healthy cooking.

Anzac biscuits are a favourite of mine to bake in my kitchen and they are traditionally made with rolled oats, butter, sugar, golden syrup, white flour and coconut. I’ve adjusted the original recipe to create a few different versions of this fabulous cookie so that you’ll hopefully find the creation that works for you. The first is my favourite and based on traditional rolled oats combined with coconut, almond and heart healthy / anti-inflammatory macadamia nut oil, it’s hard to stop at one. The great thing about this recipe is that you can also swap the oats for quinoa to make them suitable for gluten free eating plans. My next version is more traditional and made with organic wholegrain spelt, rolled oats, organic honey, vanilla, coconut and quality butter that just melt in the mouth. My third creation is made with a base of almonds and coconut , then scented with vanilla bean which makes them perfect if you’re on gluten free eating plans.

What’s great about them: 

Oats are a great source of soluble fiber that fills you up, so you feel fuller for longer. According to studies, the beta-glucan fiber found in oats can help regulate your appetite for up to 4 hours as well as help lower cholesterol. I’ve also used macadamia nut oil in my recipes which works as an anti-inflammatory and replaces traditional trans fats + margarines found in most store bought Anzac cookies. Spelt is an ancient grain that is related to wheat, but has a lower gluten content so it’s kinder to the digestive system in people with gastrointestinal issues or sensitivities to wheat. It’s a good source of protein and has around 20% more protein + up to 65% more amino acids than traditional wheat flours.

Ingredients

• 1 1/2 cups (175 g / 6 oz) rolled oats
• 1/2 cup (40 g / 1 1/2 oz) desiccated coconut
• 1/2 cup (60 g / 2 1/4 oz) flaked or chopped almonds
• 2 1/2 tablespoons macadamia nut oil, cold pressed coconut or olive oil
• 2 tablespoons honey or your alternative such as organic maple syrup or yacon, rice syrup
• 1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean paste
• 1 tablespoon water

Method

• Combine oats, coconut and almonds into a food processor or the dry jug in the Vitamix.
• Add the oil, honey and vanilla.
• Turn on the food processor or Vitamix and mix well for about 15 – 30 seconds or until combined.
• Add the water and process again. The addition of water will help the cookie mixture stick together.
• Form into 20 small cookies and place onto a baking sheet lined with baking paper.
• Flatten down with enough room around each cookie.
• Bake for 20 -30 minutes in a low 150 C (300 F) oven. or until golden brown.
• Cool completely before eating and enjoy.
• Makes 20 delicious Anzac cookies.
• Store in an airtight container for 5 days.

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Guilt-Free ANZAC Biscuits Recipe

Photography by Jeremy Simons

Now you can enjoy guilt-free Anzac biscuits with this healthier, lower GI version of a national classic.

Makes: 24

Ingredients

• 1 cup rolled oats
• 1 cup plain flour
• 1 cup SPLENDA® Granular
• 1 teaspoon bicarbonate of soda, sifted
• 3/4 cup desiccated coconut
• 125g butter, chopped
• 2 tablespoons golden syrup

Method

• Preheat oven to 160°C/140°C fan-forced. Grease 2 baking trays. Combine oats, flour, SPLENDA, bicarbonate of soda and coconut in a large bowl.
• Combine butter, 1/4 cup water and syrup in a small saucepan over low heat. Stir until smooth. Add butter mixture to oat mixture. Stir until combined.
• Roll level tablespoons of mixture into balls. Place 5cm apart, on prepared trays. Flatten. Bake for 12 to 15 minutes or until golden. Loosen biscuits on trays whilst still warm. Cool on trays. Serve.

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Remembering the ANZAC's

They shall grow not old, as we that are left grow old.

Age shall not weary them, nor the years condemn.

At the going down of the sun and in the morning,

we will remember them.

Lest we forget.

Lest We Forget

Last post ... daybreak at Gallipoli.
Photo: Mike Bowers

To all those who served our country or lost loved ones,

today and everyday we will remember them, lest we forget.