1 cup quinoa flakes
1 tablespoon of psyllium husks (does the job of gluten)
1 1/2 cups buckwheat flour
1 1/2 cups shredded dessicated coconut
125g coconut butter (or same weight of alternative fat/oil)
3/4 - 1 cup sugar (brown or caster)
2 - 3 tablespoons of golden syrup
1 teaspoon bi carb soda (baking soda)
3 - 5 tablespoons of warm water
WHAT YOU DO:
Heat oven to 180°C (160°C fan-forced). Line two baking trays with nonstick baking paper. Place flour, sugar, coconut and rolled quinoa in a bowl and stir to combine. Make a well in the centre.
Place coconut butter and golden syrup in a saucepan to melt, or microwave in a bowl to melt. Dissolve baking soda in 3 tablespoons warm water. Add melted ingredients and dissolved baking soda to dry ingredients and mix to combine. Add more warm water if necessary, to make the dough stick together.
Roll spoonfuls into balls and press onto prepared baking trays, allowing space for biscuits to spread while cooking.
Bake for 15 minutes or until golden brown. Remove to a wire rack to cool.
Coconut butter is easily made from dessicated coconut in a powerful blender. It only takes a couple of minutes for the dry coconut to liquefy. The time and level of success will depend on the blender.
Although the quinoa flakes are a great substitute for rolled oats, they don't have quite the same texture. Using shredded coconut, instead of normal (fine) dessicated coconut gives the biscuit more of the usual Anzac biscuit texture
If you like your Anzac biscuits really flat then use an oil rather than a butter. The ones made as above needed convincing with the back of a spatula when they were hot out of the oven.
The original recipe called for boiling water. Baking soda starts to decompose in water above 80°C, so if you use boiling water you will be wasting the CO2 gas before it has a chance to work in the biscuits.
This recipe was adapted from a traditional NZ Women's Weekly Anzac Biscuit recipe
Interestingly, the Australian and NZ Women's Weekly recipes are quite different:
- 160°C or 140°C fan-forced (compared with 180°C or 160°C fan-forced for NZ)
- 3/4 cup (brown) sugar (compared with 1 cup castor in NZ)
- 3/4 teaspoon of bi carb soda (compared with 1 tsp in NZ)
- 1 cup of rolled oats (compared with 2 cups in NZ)