Anzac Biscuits

May 24, 2016

Anzac Biscuits

These gluten, grain and dairy free Anzac biscuits are the perfect lunch box or afternoon tea treat.  They tick all of the boxes and also happen to be egg and nut free. I have found it a little difficult to create biscuits using the green banana flour, just because it is still a gluten free flour.  Gluten free flours are crumbly regrdless of the source.  So often eggs need to be added.  But I wanted to create a biscuit that the kids could take to school, but would also suit some of the more common allergies found amongst children these days.  

I discovered green banana flour in late 2013, not long after a Crohn's diagnosis and debilitating flare-up.  I was on the road to recovery but working out what and how I could eat was the challenge.  I started working with coconut flour, but soon realised it wasn't as easy as it looked.  I know many people love coconut flour, but for me I had to add too many eggs and I just wasn't a fan of the texture.

Then I came across green banana flour.  Not only was it gluten and grain free, but it was the highest source of resistant starch.  As I started reading about resistant starch and working with it in my baking I was hooked.  This great Australian product is produced by a family owned business, the usual Aussie battler story in far North QLD.

I have been baking for a gluten free diet for 6 years now and finally I discovered a flour that would work without the addition of so many ingredients, was actually nutritious but would allow me to translate my favourite recipes into a gluten, grain and dairy free recipe.

Anzac Biscuits

makes 20 biscuits

Ingredients
½ cup sunflower seeds
1 tablespoon
chia seeds
2 tablespoons water
¾ cup green banana flour
½ cup desiccated coconut
⅓ cup honey
¼ cup coconut oil
¾ teaspoon bicarbonate soda  
Method
Pre-heat the oven to 160C.  
Line 2 baking trays with baking paper and set aside.
Soak the sunflower seeds in water and set aside.
In a medium sized mixing bowl add the chia seeds and 2 tablespoons of water.  
Mix until a gel consistency has formed.
Add the banana flour and coconut to the chia seeds.
In a small saucepan melt the honey and coconut oil.  
Once melted, remove from the heat, add the bicarbonate soda and quickly add to the biscuit mixture.
Strain the sunflower seeds and add to the biscuit mixture.
Mix well, using a tablespoon as a measure, roll balls of biscuit mixture and gently flatten on the tray.
Bake for 15 minutes, cool on a wire rack.  
If you like more crunchy biscuits continue to cook for a further 3-5 minutes.  
Helping busy people create change in their health through food.