Thank you Jasmine from The Gluten Free Scallywag for this recipe.
By far, this is the best Anzac Biscuit recipe I have baked.
On a personal note, tomorrow my husband and I will be attending the ANZAC Dawn Service at Villers-Bretonneux in northern France. A time of quiet reflection.
100 g quinoa flakes
120g plain gluten free flour
100 g castor sugar
65 g desiccated coconut
2 tablespoons golden syrup
125 g butter
½ teaspoon bi-carb soda
1 tablespoon boiling water
Preheat oven to 160C fan forced.
Line 3 trays with baking paper.
In a large bowl, combine the quinoa flakes, flour, coconut and sugar and set aside.
In a small saucepan, melt the golden syrup and butter. In a small bowl or cup mix the bi-carb and water and then pour into melted butter. Remove saucepan from stove and pour over the dry ingredients. Stir to combine.
Press and roll tablespoons of mixture into balls and place on baking trays a few centimetres apart to allow for spreading. Press down lightly with the palm of your hand to flatten.
Bake for 12 minutes (chewy) to 15 minutes (crunchy).
Leave to cool on trays before removing to cooling rack to cool completely.
Store in an airtight container for 3 – 5 days.
(The Gluten Free Scallywag Magazine Volume 4)
This year’s campaign for Coeliac Awareness Week in Australia (13 – 20 March 2014) is “Stop Feeling Sick & Tired” and aims to encourage people to think of Coeliac Disease as a cause for their unwellness.
Australian statistics highlight that at least 1 in 100 people are affected by Coeliac Disease yet 80% of people don’t know they have the condition.
So what am I doing for Coeliac Week?
Last year I helped man an information station at a shopping centre that our local Coeliac Qld group organised.
This year I am going to blog three gluten free resources that others might find helpful.
This is Jasmine’s third magazine, the other two are available free on-line and for those of us who like printed material, her third magazine has been published. Her ‘Chorizo Macaroni N Cheese’ was a Sunday night hit and I look forward to baking her ‘Monte Carlos’.
This is Bianca’s third on-line magazine. Her first two are available free on-line and now she has launched an on-line subscription for 10 monthly magazines . Filled with new gluten free product information, recipes, health and well being articles and a list of gluten free eating places in Melbourne, Sydney and Brisbane. As we have a family holiday planned for June in Brisbane, this has been a real bonus.
A friend works in a hospital’s endoscopy unit mentioned that this cookbook has been given the heads up by the unit as a wonderful gluten free resource and a must have for those diagnosed with coeliac disease. Written my Debra Malony, the recipe book has been endorsed by Coeliac Australia. To tempt you, a number of her recipes can be accessed via her website (Sticky Date Pudding, Spinach and Fetta Pie, Crispy Potato Zucchini Cakes). I am yet to purchase this cookbook, but I’ll put it on my birthday wish list.
All three would be a perfect gift for friends and family who have Coeliac Disease or are gluten intolerant.