Lest We Forget….. And some Quinoa and Ginger Anzac Biscuits

A Modern Take on a Beloved Classic

The story of the ANZAC biscuit is a romantic one — born from love, care, and the simple act of baking.

During World War I, women across Australia and New Zealand baked biscuits for their loved ones serving overseas. With rations, long shipping times  (to the front lines of Gallipoli), and limited ingredients, they created something both nutritious and long-lasting — the humble ANZAC biscuit.

Worried for their husbands, sons, women all over Australia took action in the only way they could – they began to bake.

It was a gesture of comfort from home — a small, edible piece of love that could travel oceans.

I can relate to that. I have the same love for my family and friends. The same desire to care and nurture and provide for. Baking is a very real way for me to show that.

Why I Love These Biscuits

I feel a deep connection to that story.
Like those women, I bake for the same reason — to nurture, to care, and to show love through food.

These Quinoa and Ginger ANZAC Biscuits are my modern, wholesome twist on the original.
They’re:

•  Gluten-Free — made with quinoa flakes instead of oats.

•  Vegan & Dairy-Free — using coconut oil instead of butter.

•  Naturally Sweetened — with rich, caramelly date syrup.

•  Beautifully Spiced — a touch of ground ginger for warmth.

Don’t worry about the “vegan/nutrition/substitute” labels — these biscuits are sweet, crisp, and completely irresistible.

Why You’ll Love Them

Crisp edges and chewy centers
Packed with protein and fiber
Allergy-friendly (GF + vegan)
Comforting, nostalgic flavor with a modern touch

These Quinoa and Ginger ANZAC Biscuits aren’t just a sweet treat — they’re a reminder of love, tradition, and resilience. They’re simple to make, endlessly adaptable, and perfect for sharing (or sneaking behind the kitchen bench, no judgment here).

Have a beautiful day filled with warmth, commemoration, and a little sweetness.

Lest We Forget.

The Recipe: Quinoa and Ginger ANZAC Biscuits

Ingredients

• 1 cup Quinoa Flakes

• 1 cup Caster Sugar

• 1 cup Gluten-Free Flour

• 1 cup Shredded Coconut

• 2 tsp Ground Ginger (or to taste)

• ⅓ cup Coconut Oil, melted

• 1 tsp Baking Powder

• ½ tsp Bicarbonate of Soda

• 2 tbsp Date Syrup

• 2 tbsp Boiling Water

Instructions

1. Preheat oven to 180°C and line a baking tray with silicone paper.

2. Combine quinoa flakes, gluten-free flour, sugar, and coconut in a bowl.

3. Melt the coconut oil and stir in the baking powder, bicarb soda, date syrup, and boiling water. (It may froth — that’s perfectly normal!)

4. Mix the wet ingredients into the dry mix until it comes together.

   • If it’s too dry, add a teaspoon of water at a time.

5. Rest the mixture for 10 minutes to let the quinoa soften.

6. Shape into tablespoon-sized balls, press lightly, and place on the tray with 3 cm spacing.

7. Bake for 20–25 minutes — a little less for chewy, longer for crisp.

8. Cool on a wire rack before storing.

Baking Tips

• If you don’t have quinoa flakes, use gluten-free oats or rolled rice flakes.

• Substitute date syrup with golden syrup, honey, or maple syrup.

• No coconut oil? Use butter or macadamia oil for a rich flavor.

• For a nuttier twist, add ¼ cup of finely chopped almonds.

Serving & Storage Suggestions

• Serve warm with a cup of tea or coffee — perfect for a cozy morning or afternoon tea.

• Use them as a base for ice cream sandwiches or crumbled over yogurt.

• Store in an airtight container for up to 2 weeks. They also freeze beautifully for longer storage.

FAQ

Q. Can I make these nut-free?

Absolutely — just use coconut oil and skip any nut-based oils or additions.

Q. Can I use fresh ginger instead of ground?

Yes! Use ½ tsp finely grated fresh ginger for a subtle zing.

Q. How do I make them chewier?

Reduce the baking time by 3–4 minutes — they’ll firm up as they cool.

Q. Can I make these ahead?

Definitely — the dough can be made up to 3 days ahead and stored in the fridge, ready to bake fresh.

Quinoa and Ginger ANZAC Biscuits

Prep Time 5 minutes mins

Cook Time 14 minutes mins

Ingredients

• 1 cup Quinoa Flakes
• 1 cup Caster Sugar
• 1 cup Gluten Free Flour
• 1 cup Shredded Coconut
• 2 tsp ground ginger or to taste
• 1/3 cup coconut oil melted
• 1 tsp Baking powder
• 1/2 tsp bicarb soda
• 2 tbsp Date Syrup
• 2 tbsp boiling water

Instructions

• Preheat oven to 180C and line a biscuit tray with silicone paper.
• Combine Quinoa, Flour, Sugar and coconut in a bowl and stir to combine.
• Heat the Coconut oil slightly so it is a liquid, then add baking powder, bicarb soda, date syrup and water and stir. It may become frothy, that’s ok it’s just the bicarb soda.
• Add the coconut mix to the dried mix and mix until it all comes together.
• The mix should be slightly sticky, not crumbly. If your mix is crumbly add a little more water 1 tsp at a time.
• Leave the mix for at least 10 minutes. This allows the quinoa to absorb and soften before baking.
• Once rested the mix should be a little drier. Roll tbsp worth of mix in a ball and slightly press onto the lined baking tray leaving 3cm between each biscuit.
• Bake for 20 – 25 mins depending if you like a crunchy or chewy biscuit.

Notes

• If you don’t have coconut oil feel free to use butter or a type of nut oil like macadamia or almond.
• Don’t have quinoa flakes, you can use Gluten Free rolled oats (all not completely gluten free) or rolled rice.
• Don’t like ginger? no probs, use any spice mix you like or none at all.
• I have spoken about date syrup here, but feel free to substitute with golden syrup, maple syrup or honey.
• If you have dessicated coconut instead of shredded coconut just reduce the amount to 2/3 cup.

Course: Biscuits, sweet treats

Keyword: afternoon tea, ANZAC, biscuits, Cookie, Ginger, gluten free, morning tea, quinoa, treat

If you loved this recipe try these

Date and Dark Chocolate Anzac biscuits with Ganache.

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