HEALTHY ANZAC BISCUITS

Anzac biscuits are delicious but are usually filled with golden syrup as well as other types of sugar and tonnes of butter and oats, which means coeliacs or gluten intolerant people have to stay away from them. This recipe has reduced sugar, butter and uses quinoa flakes. It is also dairy free! 

Ingredients

·      Baking paper

·      1 ½ cups quinoa flakes

·      ½ cup shredded coconut

·      ½ cup roughly chopped unsalted nuts (I used pistachios and almonds, however you could also use macadamia nuts, cashews, brazil nuts, hazelnuts, etc.).

·      ¼ cup natural maple syrup

·      1 teaspoon vanilla extract

·      50g Nutalex, melted

·      1 egg

·      Pinch of sea salt

Method

1. Preheat a fan forced oven to 180 degrees Celsius. Line a baking tray with baking paper.

2. Combine all the ingredients in a large mixing bowl and stir well to combine. (If the mixture is a little dry pour water into a mug and wet your hands before rolling each ball). Roll the mixture into small balls (about the size of a heaped tablespoon) and place them on the tray a few centimetres apart. Pat the biscuits down gently with your hand.

3. Bake in the oven for around 25 minutes or until the biscuits are golden. Remove from the oven and leave to cool.

Makes / 15-16 biscuits

Serving size / 1 biscuit

Total Prep & Cooking time / 40 minutes

HOMEMADE TORTILLAS

I have been making these homemade tortillas about once a week since late last year - I love them so much! I remember making 60 for New Years last year to go with Pulled Pork: it took freaking hours but it was worth it! Whilst this is a little more work than just buying your own tortillas, it makes six very big tortillas (I can only eat one!) in which you can stuff heaps of ingredients into (chicken, beef, refried beans, coleslaw, etc). 

As you may be able to tell I have a deep love for tortillas, however whenever I buy them at the shops I know that there is a ton of crap that goes into them - lots of salt and preservatives to keep those wraps sellable for months! I also tend to feel quite heavy and fatigued after eating the store bought ones. I started making my own that just happen to be gluten and dairy-free which makes me feel so much better after consuming them! This recipe has been adapted numerous times but did start as a Lola Berry recipe. You can adjust the ingredients however you like; add more spices, change the flour, the milk, whatever! Note: you can buy tapioca flour at Woolworths and Coles or any health food store. 

Ingredients

• 1 1/2 cups (175g) tapioca flour (arrowroot flour) 
• 1/4 cup buckwheat flour
• sea salt & ground black pepper
• 1 tablespoon dried oregano
• 2 eggs, beaten, preferably free-range
• 1 1/2 cups almond milk
• rice bran oil 

Cooking

1. Combine the flours, oregano and sea salt & pepper in a large bowl and stir. Make a well in the middle and add the beaten eggs and milk. Whisk well until all combined (warning: the tapioca flour likes to stick to the bottom! 

2. Heat a medium fry pan over low heat and swirl 1 teaspoon rice bran oil to coat. Pour 1/2 a cup of the tortilla mixture into the pan. Flip the tortilla after about 2-3 minutes or when it is firm, then cook on the other side for around 2 minutes. Repeat with the mixture until it is all gone; it should make 6 big tortillas! You may be able to get away with not having to reapply the oil too much too! 

Makes / 6 big tortillas 

Total Prep and Cooking time / around 30 minutes