Endo-gal friendly ANZAC biscuits
In Australia and New Zealand, on April 25th, we make a special biscuit (cookie). It’s called an ANZAC biscuit to commemorate the ANZAC soldiers in Gallipoli. ANZAC stands for ‘Australian and New Zealand Army Corps’ and the biscuits were made at home and sent to the troops as they were made with long-lasting ingredients like oats, flour, golden syrup, coconut and bicarbonate of soda. I LOVE these biscuits so I had to come up with a version* that was endo-gal friendly - that means a low inflammation, gluten free, A1 casein dairy free and fructose free recipe! I hope you enjoy them as much as I do (sneaky tip - the cookie dough is also incredible)!
Ingredients:
3/4 cup gluten-free plain flour
1/3 cup granulated stevia (brown sugar alternative)
3/4 cup desiccated coconut
1/2 tsp vanilla powder
1/2 tsp ground cinnamon
3/4 cup uncontaminated (gluten-free) rolled oats
100g grass-fed salted butter
2 Tbsp rice malt syrup
1/2 tsp bicarbonate of soda, dissolved in 1 Tbsp boiling water from the kettle
Method:
Preheat your oven to 175 degrees Celsius and line a baking tray with unbleached baking paper.
Mix together the flour, stevia, coconut, vanilla powder, cinnamon, and uncontaminated oats in a bowl.
In a small saucepan, melt together the grass-fed butter and rice malt syrup until the mixture starts to bubble, then stir in the bicarb soda.
Add the syrup in the saucepan to the dry mixture and stir to combine.
Roll mixture into balls (I snuck a few mouthfuls here!) using a teaspoon and flatten them on the baking tray (the flatter they are, the crunchier).
Bake for 15 mins or until they are golden brown on top.
Cool the biscuits on a cooling rack so they turn extra crunchy!
So yummy with an almond turmeric latte!
Happy ANZAC Day!
*Adapted from Sarah Wilson’s I Quit Sugar
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