Gluten-free quinoa anzac biscuits
Gluten-free quinoa ANZAC biscuits blend quinoa, dried coconut, and almonds for a nutritious twist on the classic recipe. Simple to prepare, they offer a delightful crunch and sweetness, perfect for a healthy snack.
Cook time 20 min
Prep time 20 min
Ingredients:
1/2 cup butter2 tbsp maple syrup
1 cup self-raising flour
1 cup quinoa
1 cup dried coconut meat
1/2 cup almonds
1/2 cup brown sugar
1 tbsp water
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.
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.
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.
Gluten-free quinoa anzac biscuits FAQ:
Bake the biscuits in a preheated oven at 350°F (175°C) for 12-15 minutes, or until they are golden brown.
The biscuits are done when they are golden brown on the edges. You can also check with a toothpick; it should come out clean from the center.
Yes, you can substitute dried coconut meat with additional chopped nuts or oats if desired, though this will change the flavor and texture slightly.
Store the completely cooled biscuits in an airtight container at room temperature for up to a week.
A standard baking sheet works well for these biscuits. Make sure to line it with parchment paper or a silicone baking mat to prevent sticking.
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.
Nutrition per serving
8 ServingsCalories 390kcal
Protein 6g
Carbohydrates 45g
Fiber 4.16g
Sugar 22g
Fat 22g
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