Quinoa Anzac Cookies. The classic ANZAC biscuit is rich in history and heavy on the sugar. Bring the old favourite right up to date with this vegan twist on the cookie that is boosted with nutrient-rich ingredients.
Tips for nutrient-boosting sweets:
• Replace half of the flour quantity with wholemeal wheat or spelt flour, ground nuts or gluten-free buckwheat flour.
• Coconut oil can be substituted for butter to produce dairy-free baking. When baking, use standard coconut oil as the goodness of virgin coconut oil is reduced once it is heated.
• Include protein and fats (ground nuts, nut butter, coconut oil) in sweet recipes as they help slow the release of energy from carbohydrate-rich sugar and flour.
Makes 20 cookies (10 sandwiched cookies)
½ cup quinoa flakes
½ cup rolled oats (or extra quinoa flakes for gluten-free)
½ cup white spelt flour (or buckwheat flour for gluten-free)
¾ cup desiccated coconut
¼ cup coconut or muscovado sugar
½ tsp baking soda 1 pinch of sea salt
150g coconut oil
1 tbsp maple syrup
2 tbsp boiling water
Chocolate Olive-oil Ganache
50g good-quality chocolate, 70 per cent minimum cocoa solids
2 tsp extra virgin olive oil
Preheat oven to 180˚C and line a large oven tray with baking paper. Combine quinoa flakes, rolled oats, flour, coconut, sugar, baking soda and salt in a mixing bowl.
In a small saucepan, gently melt coconut oil and maple syrup together over a low heat. Make sure you stir room-temperature coconut oil before adding to saucepan to mix in any solid oil.
Pour the combined coconut oil and maple syrup over the dry ingredients. Add the boiling water, and use a spatula to mix together all the ingredients.
Use a wooden spoon in a solid baking bowl to combine all the ingredients. Stir carefully and evenly, taking care not to overmix the dough, which could result in tougher cookies.
Scoop heaped teaspoons of the cookie dough and roll into 20 small balls. Arrange evenly on lined oven tray with 2cm space between each cookie. Flatten slightly with fingers.
This cookie dough won’t spread by itself,
so you will need to use a fork to press down the dough to ensure even cooking and uniform shapes of the biscuits.
Bake Quinoa ANZAC Cookies for 12-15 minutes until golden. Use a metal spatula to carefully transfer to a cooling rack. Set aside to cool completely.
Make the ganache. Melt the chocolate and olive oil in a small bowl set over a saucepan of simmering water. Once melted, remove from heat and allow to cool to thicken.
Spread chocolate olive-oil ganache over the base at one cookie and top with another. Repeat. Store the cookies in an airtight container and consume within 3 days.