The story of the Anzac biscuit is a romantic one.

Worried for their husbands, sons and boyfriends, women all over Australia took action in the only way they could, they began to bake. There were rations, there were time constraints and there were hungry troops. And so the Anzac Biscuit was invented, made from nutritious ingredients that had a long keeping time, so they could make the long journey to the front lines of Gallipoli.

I can relate to that. I have the same love for my family and friends, and the same desire to care and nurture and provide for, and baking is a very real way for me to show that.

Anzac biscuits are versatile, quick to make and tasty. Ingredients can be swopped and changed without any really effect on the final biscuit. They can keep for a long time in an air tight container (not that they ever get a chance) and they can be used as the basis to build other desserts.

Using Quinoa Flakes instead of rolled oats means that your Anzac biscuits are going to be completely gluten free. The ground ginger adds a subtle spicy warmth and compliments the date syrup, which has been substituted for the golden syrup found in conventional Anzac Bikkies. Using Coconut oil instead of melted butter as the original Anzac recipe calls for, means that the biscuits also become dairy free and vegan and also adds a higher nutritional value to the biscuits.

Don’t get scared by the vegan/nutrition/substitute jargon. These biscuits are delicious, sweet and moreish.

Have a beautiful day, full of warmth, commemoration and fun times….

And so Lest We Forget………………..

Quinoa and Ginger ANZAC Biscuits

1 cup Quinoa Flakes

1 cup Caster Sugar

1 cup Gluten Free Flour

1 cup Shredded Coconut

2 tsp ground ginger (or to taste)

1/3 cup coconut oil melted

1 tsp Baking powder

1/2 tsp bicarb soda

2 tbsp Date Syrup

2 tbsp boiling water

Preheat oven to 180C and line a biscuit tray with silicone paper.

Combine Quinoa, Flour, Sugar and coconut in a bowl and stir to combine.

Heat the Coconut oil slightly so it is a liquid, then add baking powder, bicarb soda, date syrup and water and stir. It may become frothy, that’s ok it’s just the bicarb soda.

Add the coconut mix to the dried mix and mix until it all comes together.

The mix should be slightly sticky, not crumbly. If your mix is crumbly add a little more water 1 tsp at a time.

Leave the mix for at least 10 minutes. This allows the quinoa to absorb and soften before baking.

Once rested the mix should be a little drier. Roll tbsp worth of mix in a ball and slightly press onto the lined baking tray leaving 3cm between each biscuit.

Bake for 20 – 25 mins depending if you like a crunchy or chewy biscuit.

Notes: if you don’t have coconut oil feel free to use butter or a type of nut oil like macadamia or almond.

Don’t have quinoa flakes, you can use rolled oats, rolled rye or spelt (all not completely gluten free) or rolled rice.

Don’t like ginger? no probs, use any spice mix you like or none at all.

I have spoken about date syrup here, but feel free to substitute with golden syrup, maple syrup or honey.

If you have dessicated coconut instead of shredded coconut just reduce the amount to 2/3 cup.

You could also try my Date and Dark Chocolate Anzac biscuits with Ganache. Recipe here.

This year has found me hiding from some scavenging toddlers, around corners and behind kitchen benches (I wish I was kidding), just to eat my Anzac bikkie in full and in semi peace. How have you been enjoying yours???

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