Many, many years ago I was a junkie for oats. Give me muesli, porridge, muesli bars, oat cookies, oat-anything, and I was a happy girl. These days I prefer to go without the sticky gluten that comes with regular oats.
Honoring this decision has meant forgoing a childhood favorite of mine – homemade Anzac biscuits which are an oat based cookie famous in Australia. I have wonderful memories of making these biscuits with my mum countless times as a child. I always loved to stir the dry and wet ingredients together, taste the mixture (the best part!) and form the biscuit shapes from the gooey, sweet batter. Most of all, I loved to spend that time with my mum in the kitchen just being together. The smell from the oven as the biscuits crisped up and turned golden was pretty darn awesome too though!
Living in the US now, there is a whole world of new options available to me. Recently I decided to pick up some gluten free oats (yes, you heard that right, gluten free!) and was inspired to indulge my memories, senses and taste buds by re-creating this old favorite, but far healthier. I chose a special day we had planned with Philip’s family to make these biscuits so we could all share them together. And boy did they go fast! These are a winner.
Healthy Gluten-Free Anzac Biscuits
1 cup gluten free oats
1 cup gluten free baking flour (or buckwheat or spelt flour – spelt is not gluten free)
1 cup dessicated organic coconut
3/4 cup coconut sugar (or use more as desired)
Pinch sea salt
2 tbsp raw honey or maple syrup or golden syrup
1/2 cup coconut oil
2 tbsp boiling water
1/2 teaspoon bi-carb soda
Pre-heat the oven to 180C/350F. Line 2 baking trays with parchment/baking paper.
In a large mixing bowl combine the oats, flour, coconut, salt and coconut sugar and stir together.
In a small saucepan, melt the coconut oil, honey or syrup and water together until melted. Remove from the heat then add the bi-carb soda. It will froth up.
Pour the wet ingredients into the dry ingredients and stir well.
Roll the mixture into small balls (about a tablespoon each) and place on the baking trays about an inch apart. Press each ball lightly with a fork to flatten slightly (note: I didn’t flatten the biscuits in the photo).
Bake for 10 minutes or until golden. Watch they don’t burn as it really degrades the flavor.
That’s it! Super easy, quick and so delicious! You can make these with normal rolled oats too if you like but I find that most people fare better without gluten in their diet.
What’s your favorite childhood baked good? Share in the comments and if you like this recipe please share it on Facebook and Twitter.