Gluten-free quinoa anzac biscuits
Indulge in the delightful crunch of Gluten-Free Quinoa Anzac Biscuits, a healthier twist on the classic treat. Made with butter, maple syrup, quinoa, self-raising flour, dried coconut meat, almonds, and brown sugar, these biscuits offer a delicious blend of flavors and a perfect texture. Enjoy a nutritious snack that's both satisfying and easy to make!
- 29 Apr 2024
- Cook time 20 min
- Prep time 20 min
- 8 Servings
- 8 Ingredients
Gluten-free quinoa ANZAC biscuits are a delightful twist on the classic Australian and New Zealand treat. Made with wholesome ingredients like quinoa, dried coconut meat, and almonds, these biscuits are not only delicious but also nutritious. Whether you're catering to dietary restrictions or just looking for a healthier snack option, these biscuits are sure to please everyone.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a small saucepan, melt the butter over low heat. Once melted, add the maple syrup and stir to combine. Remove from the heat and set aside.
- In a large mixing bowl, combine the self-raising flour, cooked quinoa, dried coconut meat, chopped almonds, and brown sugar. Mix thoroughly until well blended.
- Pour the melted butter and maple syrup mixture into the bowl with the dry ingredients. Add the water. Stir until all ingredients are well incorporated and the mixture has a slightly sticky consistency.
- Using a spoon or your hands, scoop out small portions of the mixture and shape them into balls. Place them onto the prepared baking sheet and gently flatten each ball with the back of a spoon or your palm to form biscuit shapes.
- Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the biscuits are golden brown.
- Remove the baking sheet from the oven and let the biscuits cool on the sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
- Once completely cooled, store the biscuits in an airtight container. They should keep well for up to a week.
Tips:
- Ensure the butter is completely melted to easily mix with the other ingredients and achieve the right cookie texture.
- Chop the almonds finely to ensure even distribution throughout the biscuits.
- Press down on the dough balls lightly with the back of a fork to flatten them and achieve a classic biscuit shape.
- If you prefer a chewier texture, reduce the baking time by a couple of minutes.
- Store the biscuits in an airtight container to maintain their crispiness for up to a week.
With this simple recipe, you can enjoy tasty and nutritious gluten-free ANZAC biscuits at home. The combination of quinoa, dried coconut meat, and almonds not only provides a unique flavor profile but also adds a pleasant crunch. Perfect for an afternoon snack or a lunchbox treat, these biscuits are a wonderful way to celebrate the timeless tradition of ANZAC biscuits with a modern twist.
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 390kcal | 16% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 45g | 13% |
| Fiber 4.16g | 11% |
| Sugar 22g | 22% |
| Fat | |
| Fat 22g | 25% |
| Saturated 12g | 39% |
| Cholesterol 33mg | - |
| Vitamins | |
| Vitamin A 100ug | 12% |
| Choline 20mg | 3% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.12mg | 9% |
| Vitamin B3 0.83mg | 5% |
| Vitamin B6 0.06mg | 3% |
| Vitamin B9 22ug | 5% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 2.10mg | 14% |
| Vitamin K 1.02ug | 1% |
| Minerals | |
| Calcium, Ca 45mg | 4% |
| Copper, Cu 0.24mg | 0% |
| Iron, Fe 1.32mg | 12% |
| Magnesium, Mg 54mg | 13% |
| Phosphorus, P 130mg | 10% |
| Potassium, K 220mg | 7% |
| Selenium, Se 8ug | 15% |
| Sodium, Na 60mg | 4% |
| Zinc, Zn 0.91mg | 8% |
| Water | |
| Water 30g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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