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Ginger and Quinoa ANZAC Biscuit Cookie

Quinoa and Ginger ANZAC Biscuits

Prep Time 5 minutes
Cook Time 14 minutes

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