Vegan and Wheat Free ANZAC Bikkies

It is a universal and well known fact that no ANZAC Day is complete without someone baking a batch of ANZAC biscuits. So today in accordance with this certainty I scoured the internet for the perfect ANZAC bikkie recipe that would cater to the gluten free, dairy free, egg free requirements of my household. My husband and son can be sensitive to these foods and as I mentioned in my last post, avoiding these ingredients in our cooking has led me to experimenting with all sorts of spectacular recipes. When I say spectacular I mean recipes that are delicious, super fast and so simple that a seven year old could pull them off without a hitch. Today I adapted this recipe from Teresa Cutter https://www.thehealthychef.com/2014/04/anzac-biscuits/. This lady has some amazing recipes particularly if you are working with food sensitivities. Check her out!

I was first introduced to ANZAC biscuits by my Grandmother who baked a batch every time my siblings and I would  visit. Theses good, old fashioned, home-made, honest to goodness ANZAC bikkies were a symbol of my Grandma's love and affection for us. Suffice to say, I have a soft spot for these tasty Aussie icons. 

Before I made these cookies I muscle tested my husband to make sure that the he wasn't sensitive to the Bob's Red Mill Wheat Free Oats http://bioliving.com.au/brands/bobs_red_mill/oats

These oats are grown and processed in dedicated wheat free facilities so I was hopeful when I bought them that they wouldn't pose a problem in terms of gluten. I tested his response to the oats against all kinesiology Immune Mismatch Response modes. No sensitivity was showing so I was off and racing, baking up a storm! Here's the recipe, it's so simple:

INGREDIENTS:

  • 2 cups of Bob's Red Mill Wheat Free Oats 
  • 1/2 cup of sunflower seeds
  • 2.5 tbsp of olive oil
  • 2 tbsp of coconut syrup
  • 1 tsp of vanilla extract 
  • 1 tbsp of water

METHOD:

  1. Preheat the oven to 150 C.
  2. Combine oats and sunflower seeds in the food processor for 10 seconds. 
  3. Add the olive oil, coconut syrup and vanilla essence and combine again for 15 seconds
  4. Roll the mixture into balls and flatten down onto a baking tray lined with baking paper. Leave about a centimetre between each cookie. 
  5. Bake for 25mins or until golden brown. 
  6. Allow to cool. 

Enjoy these yummy treats!