Gluten Free Anzac Biscuits with Pecan & Pistachio
By Amy Crawford
As all Aussies (and Kiwi's) well know, Saturday 25th April marks one of our most significant national occasions, Anzac Day; a day of remembrance as we reflect on the many different meanings of war and commemorate the thousands of lives lost. Rich in traditions, this day sees many of us rising early for Dawn services, partaking in games of Two Up and enjoying 'spreads' of Aussie fair - pavlova's, lamb and seafood on the barbie and of course the highly renowned Anzac biscuit.
It is our objective here at THI to ensure no one goes without on any special occasion - we are quite committed to finding healthy alternatives to just about anything (I will however stop quite short at the Dagwood Dog ;-). As such, I introduce you to our intolerance friendly Anzac biscuit. I recommend you make these ahead of Saturday and pop a few in your pockets for Dawn services and gatherings to follow. May it be a special day of remembrance for all.
1 1/2 cups quinoa flakes
3/4 cup coconut, dessicated
1/3 cup pecans, chopped
1/3 cup pistachios, chopped
2 1/2 tablespoons coconut oil
2 1/2 tablespoons maple or rice malt syrup
2 tablespoons water
1 teaspoon vanilla powder (or essence)
Preheat the oven to 180 degrees C. Line a baking tray with baking paper.
Place quinoa flakes, coconut, nuts and vanilla into a food processor. Pulse to combine. Melt the coconut oil in a saucepan over low heat, and then add the maple/rice malt syrup and water. Pour the warm liquid into the dry mix and process until well combined and the mixture is tacky. Be careful not to over process, you want to have some chunks of nut visible!
Spoon into bite size balls and place on the prepared baking tray. Use a fork to flatten the balls slightly. Bake for 25-30 minutes or until golden.
What food traditions do you have in your family on Anzac Day?