Monday, February 26, 2018

Homespun Things.....Gluten Free Anzac oats...

We love our traditional Aussie Anzac biscuits, but with someone in the household that is gluten and oats intolerant, they were a lost treat for a while.
But where there's a will, there's a way, right?
So here's my Gluten Free, Oats free Anzac biscuit recipe...
You don't need much of the Quinoa flakes, and the sesame seeds replace the nutty flavour usually given by the oats.
You'll love them.
Gluten Free, Oat Free Anzac Biscuits (Cookies)
Makes 18-20
125gms (4 tablespoons) butter
2 tablespoons golden syrup, honey, maple syrup or molasses
1 cup all purpose plain gluten free flour blend
1/2 teaspoon baking soda (bicarbonate of soda NOT baking powder)
1 cup Quinoa flakes
1 cup desiccated coconut
1/4 cup sesame seeds
3/4 cup soft brown sugar
2 tablespoons hot water
Preheat your oven to 180C (350F).
Line 2-3 baking trays with baking paper.
Put butter and golden syrup (or substitute) in a microwave safe jug, and heat, stirring occasionally till the butter melts, and it's well combined.
While that's melting, add all the other ingredients except for the hot water, to a large bowl.
Add the melted butter and syrup, and the hot water to the dry ingredients, and mix well until it forms a dough.
Roll into balls, place on baking trays, and flatten slightly with a fork.
Bake for 15-20 minutes until golden brown.
Allow to cool on trays, then store in an airtight container.
These are so delicious, you'll be making a second batch within the week, I promise!

They're a great lunch box filler, and a bit more sturdy than a slice of cake for the rough and tumble of school bags

But honestly, they're just as lovely as a morning or afternoon tea with the girls.

1 comment:

I love hearing from you! I always respond to comments, so don't be shy! Mimi xxx