GF ANZAC BISCUITS WITH QUINOA

May 11, 2024 / Lyn Jones / 0 Comments

I like that it’s low bicarb! For a wholemeal spelt version see: https://thehealthychef.com/blogs/recipes/original-anzac-biscuits


INGREDIENTS
150g GF flour
80g desiccated coconut
90g coconut sugar
90g quinoa flakes,
125g butter
60 ml maple syrup
.5 tsp bicarb
2 Tabs hot water

1.  Preheat your oven to 160°C fan forced. Melt the butter in a small saucepan with the coconut sugar & maple syrup.

2.  Combine drys:  flour, coconut & rolled quinoa flakes into a mixing bowl.

3.  Mix the bicarb & hot water in a small cup, then pour into melted butter mixture and stir. Remove from heat.

4.  Add hot butter mixture into the drys and mix well until combined. Divide into 12 round balls and place onto a baking tray. Flatten down with your fingertips. Bake  for 20 minutes until golden.

5.  Cool and enjoy.

NOTES:
Add a few handfuls of chopped walnuts for an extra crunch and a boost of omega 3.
Mix in pumpkin seeds before baking for added zinc and minerals.

 

Sticky apple, walnut and maple monkey bread (yeast)

October 30, 2023 / Lyn Jones / 0 Comments

Topped with chopped walnuts, this delicious dessert is sure to go down a treat!  Serves 12

Ingredients

  • 3¼ cups (485g) plain flour
  • ⅓ cup (75g) caster sugar
  • 1 sachet (7g/2 tsp) dried yeast
  • ½ tsp salt
  • 100g butter, softened
  • 1 egg
  • 1 cup (250ml) milk, warmed
  • 1 cup (220g) brown sugar
  • 100g butter, extra, melted
  • 2 tsp ground cinnamon
  • ½ cup (55g) walnuts, coarsely chopped
  • 1 Granny Smith apple: peeled, cored, finely chopped

Maple caramel sauce

  • ½ cup (125ml) brown sugar
  • ½ cup (125ml) maple syrup
  • 100g butter, chopped

  • Method

    1. Step 1

      Combine the flour, caster sugar, yeast & salt in a large bowl. Add butter, use fingertips to rub into the flour mixture until resembling breadcrumbs. Whisk egg & milk in a jug. Add to flour mixture & stir to combine. Turn onto a lightly floured surface, knead 10 mins or until smooth and elastic. Place in a greased bowl. Cover. Set aside for 1 hour to rise.

    2. Step 2

      Place ¾ cup (165g) of the brown sugar in a small bowl. Stir in the extra butter & cinnamon.

    3. Step 3

      Preheat oven to 180°C. Grease a 25cm (top measurement) ring or bundt pan. Sprinkle with half the walnuts.

    4. Step 4

      Punch down the dough. Turn onto a lightly floured surface &d knead until smooth. Divide dough into 3 portions. Roll out 1 dough portion to a 20cm x 30cm rectangle. Spread one-third of the cinnamon mixture evenly over the dough. Sprinkle with one-quarter of the apple. Starting from 1 long edge, roll up dough to enclose filling. Cut crossways into 12 portions.

    5. Step 5

      Repeat with remaining dough, remaining cinnamon mixture & two-thirds of remaining apple. Arrange 12 of the portions, cut-side down, over prepared pan. Sprinkle with half the remaining walnuts & sugar and the remaining apple. Top with half the remaining portions, cut-side out, and the remaining walnuts and sugar. Finish with remaining 12 portions, cut-side down. Set aside for 15 mins to rise.

    6. Step 6

      Bake for 40-45 mins or until golden brown and cooked through. Set aside in the pan for 5 mins to cool before turning on a serving plate.

    7. Step 7

      Meanwhile, make the maple caramel sauce: combining sugar, maple syrup, butter & cream in a saucepan over medium heat. Cook, stirring, for 5 mins or til sauce boils and thickens.

    8. Step 8

      Pour half the hot maple caramel sauce over the hot monkey bread. Serve warm or at room temperature with remaining maple caramel sauce.
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