Gluten Free ANZAC Biscuits
WHAT YOU NEED:
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 oil (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 oil 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.