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1 Gluten Free Anzac Biscuits with Quinoa

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Gluten Free Anzac Biscuits with Quinoa

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Ingredients

24 piece(s)

Biscuit mixture

  • 130 grams almonds, (or premade almond meal)
  • 125 grams Butter
  • 2 tablespoons golden syrup
  • 70 grams Quinoa flakes
  • 60 grams Coconut Flakes or Shredded/Desiccated
  • 40 grams Almond flakes
  • 120 gram brown sugar
  • 2 tablespoons hot water
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  • 6
    30min
    Preparation 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
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Recipe's preparation

  1.  Preheat oven to 160C fan-forced.

    Line 2 baking trays with baking paper

     

  2.  (If using pre-made almond meal, skip to next step)

    Add almonds (NOT including the Almond flakes), to TM bowl.

    Chop for 5secs, speed 7.

    Check texture and if necessary, again for another 1-2 seconds. (Texture does not need to be too fine for this recipe) 

     

    Set aside in a separate bowl.  No need to clean TM bowl before continuing.

     

  3. Place butter and Golden Syrup in TM bowl.  Heat for 3m30s, 80C,speed 1, or until butter melted.

     

     

  4. Add all other ingredients, including the almond meal.

    Mix 10secs, Counter-clockwise operation, speed 5

    Scrape down bowl with spatula, and mix again 3secs, Counter-clockwise operation, speed 5

     

  5. Roll approx. tablespoonfuls on mixture into balls using hands, (but can be sticky and messy!), or using 2 tablespoons 'quenelle' style to approx. ball shape. 

    Place on trays approx. 4 cm apart.

     

  6. Bake for 13-15 mins, swapping and turning trays halfway through cooking, until golden.

     

    Stand on trays for 5 mins, then transfer to wire rack to cool.

     

     

    Serve when cooled (if you can wait that long!)

     

    Store in airtight container for up to 4-5 days.

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Tip

In honour of the Centenary of Gallipoli, and in commemoration of all Anzac Diggers - past, present, and future.

Adapted from the Taste.com.au recipe.

Can substitute almond meal with Gluten free self raising flour, but I prefer the nuttier texture and flavour of this version!

Can also substitute the Quinoa flakes for the traditional rolled oats.

For something a bit sweeter, add a handful of sultanas and/or currants.

This should also work for the TM31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • These biscuits have a really

    Submitted by van der Ploeg on 20. January 2016 - 14:50.

    These biscuits have a really beautiful flavour. Once mine were cooked I couldn't work out why my biscuits didn't look anything like the picture and were really soft in the middle. After checking the Taste magazine recipe I discovered that 1 cup of gf self raising flour should have been added. I will make these again because they did taste nice. Please fix the error so other people don't make the same mistake.  tmrc_emoticons.(

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  • So good we had to bake a

    Submitted by Gelflinkgirl on 12. May 2015 - 15:21.

    So good we had to bake a second batch as the first evaporated

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  • My favourite Anzac biscuit

    Submitted by CaitB on 5. May 2015 - 23:28.

    My favourite Anzac biscuit ever.  

    Cait Barrett


    Thermomix Consultant


    Adelaide. SA


    Ph 0457 208 089

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