Gluten Free Vegan ANZAC Biscuits

April 19, 2018

Gluten Free Vegan ANZAC Biscuits

These delicious gluten free and vegan ANZAC Biscuits are a beautiful way to celebrate one of our traditional biscuits in Australia with a healthy twist! They are crunchy on the outside, chewy on the inside and made with whole foods that are kind to your body. With these little beauties, you don't have to miss out on an Australian favourite this ANZAC Day.

 

We're approaching that time of year again in Australia when we celebrate ANZAC Day and the amazing contributions and sacrifices of our service men and women. Like so many prestigious events, food provides an important element in how we mark and celebrate the day. In this case, the celebration is through the humble ANZAC Biscuit!

We've been having fun in the Yummy Goodness kitchen this week creating a gluten free, dairy free and cane sugar free ANZAC biscuit made from plant-based ingredients that we are proud to serve to our wonderful customers. We received some requests through social media today to share our secret recipe and we have decided to share it so that everyone can enjoy these yummy biscuits.

Regardless of whether you're a regular customer of Yummy Goodness in Nundah or one of our online followers, you'll be able to make these for ANZAC Day this year and know that the biscuit you're sharing with your special people tastes great and is good for you too! 

We hope you enjoy making and eating these delicious Gluten Free Vegan ANZAC Biscuits as much as we love making them for you.

Our Yummy Goodness Gluten Free Vegan ANZAC Biscuits

Makes 12 biscuits

Ingredients:

  • 150g rice flour (or 150g of basmati rice if following the Thermomix method)
  • 100g organic quinoa flakes
  • 35g coconut palm sugar
  • 50g desiccated coconut
  • 100g organic coconut oil
  • 100g pure maple syrup
  • 1 teaspoon bicarbonate of soda

Conventional Method:

  1. Preheat your oven to 160 degrees Celsius.
  2. Line a baking tray with baking paper or use a silicon baking mat.
  3. Place the rice flour, quinoa flakes, coconut palm sugar and desiccated coconut into a large mixing bowl and mix well to combine.
  4. Place the coconut oil and the maple syrup into a small saucepan and mix over a low heat until combined.
  5. Add the bicarbonate of soda to the saucepan and stir into the coconut oil and maple syrup mixture with a heat proof spatula. Remove from the heat immediately. Add this mixture to the mixing bowl of dry ingredients.
  6. Mix the wet and dry ingredients well until you have a biscuit crumb.
  7. Place a large heaped tablespoon of mixture into the palm of your hand and press together until you have a round biscuit shape. Then press lightly to flatten. Place the biscuit onto the prepared baking tray and repeat until you have 12 biscuits in total. 
  8. Cook the ANZAC Biscuits in the preheated oven for 20 to 25 minutes, until they are golden on top. Allow to cool slightly before placing them onto a wire rack to cool completely.

Thermomix Method:

  1. Pre-heat oven to 160 degrees Celsius.
  2. Line a baking tray with baking paper or use a silicon baking mat.
  3. Place the rice into the Thermomix bowl and mill on speed 9 for 1 minute. Scrape down the sides of the bowl with a spatula. Remove the rice flour and set aside in a bowl for later.
  4. Add the coconut oil and maple syrup to the mixing bowl. Mix for 2 minutes at 60 degrees on speed 2. 
  5. Add the bicarbonate of soda to the mixing bowl and mix for 5 seconds on speed 3.
  6. Add the quinoa flakes, reserved rice flour, coconut palm sugar and desiccated coconut to the mixing bowl. Mix for 10 seconds on reverse speed 4. Scrape down the sides of the bowl with your spatula. Mix for a further 10 seconds on reverse speed 4. 
  7. Follow steps 6 and 7 above in the conventional method.

Happy eating!




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