Gluten and Casein free Anzac Biscuits April 24 2015
One of the things that I miss the most about being intolerant to Gluten, Casein and Inulin (the protein in wheat, dairy and eggs) is the ability to on a whim participate in many of the traditional foods eaten on certain holidays - one of which is the humble Anzac biscuit.
This year I have taken up the challenge to re-invent the Anzac biscuit without loosing any of the flavour or enjoyment by making it into a cardboard version that supposedly fulfils my craving once a year.
So here it is Yogis the Pure Bliss Anzac Biscuit - no tummy troubles and ALL of the traditional flavour! After all if we can't indulge every now and again, what is the point of this healthy, balanced living right?
- 1 cup GF rolled oats (or normal if you can tolerate them)
- 1 cup GF self raising flour (sifted)
- 1/4 cup shredded coconut
- 1 cup brown sugar (1/2 cup if you don't want the 'sweet' taste)
- 125g Ghee (ghee is clarified butter but once clarified the Casein is destroyed making it digestible and is Ayurvedically very nourishing for the body full of wonderful joint lubricating fats. If you can't tolerate Ghee or want a vegan version then coconut oil will do the job too)
- 4 tablespoons Maple syrup
- Preheat oven to 150 degrees Celsius and line 2 trays with greaseproof paper
- In a large mixing bowl combine all dry ingrdients
- In a small saucepan, combine the Ghee, sugar and Maple syrup over a low heat until melted
- Stir the butter mixture into the dry ingredients
- Form tablespoons of the mixture into flattened out balls on the tray (about 6 per tray to leave room for them to spread)
- Cook for about 20mins
- Enjoy once cooled!
I promise you these won't last long so perhaps make a double batch.
In remembrance of the fallen and gratitude of the brave - Lest we forget.