Wheat free – 24 days in

Tomorrow is ANZAC Day here in Australia and to commemorate, lots of us bake Anzac biscuits. The biscuits were sent to troops by the people at home and even though they were tough and challenging to eat, they at least lasted the distance and did not go off.

Suffice to say, there are better ways to make these biscuits today, including crunchy and my favourite, chewy!

As we’re doing the wheat free 30 days, I was keen to find a recipe that did not have wheat flour in it for the work baking challenge today. So, setting aside the quinoa recipes (not that desperate!) I found one that looked pretty good and I had all the ingredients for. They turned out AMAZING! So yummy I’m probably going to bake some more! The recipe will be at the end of the post for you.

Meanwhile, no one is really noticing anything different. I put on my 100 grams that I took off last week. I’m guessing that is because of my eating quite a bit of wheat free brookies and honey joys (cornflakes, sugar and butter) last week. Still on my sugar craving. Is it because the other carbs are missing? I still don’t know.

B1 and B2 are not seeming to get any relief from their symptoms, so it will be interesting to see how they feel next week when they start eating wheat again.

I think one of the best things about this experiment is seeing just how much is out there that is wheat free and being able to pretty easily manage the food intake and meals.

The main thing will be reintroducing it next week. Will we go straight for pasta? Maybe!

OK, here is the biscuit recipe, originally from here. I made a few tweaks so recipe below is what I did.

Ingredients

  • ⅓ cup coconut flour
  • ¼ almond meal
  • 1 cup gluten free rolled oats (just used regular oats)
  • 1 cup shredded coconut (I used ¾ cup of desiccated coconut because that’s what I had)
  • ¾ cup brown sugar, firmly packed
  • 1 lemon, zest only (I didn’t add this because WHY?)
  • 125g salted butter
  • 2 tbsp golden syrup
  • 2 tbsp water
  • ½ tsp bicarb soda

Instructions

  1. Preheat the oven to 160°C.
  2.  Meanwhile, mix the coconut flour, almond meal, rolled oats, coconut, brown sugar and lemon zest in a bowl.
  3. In a small saucepan, melt the butter with golden syrup and water over a low heat. Once the butter has melted bring to a simmer, then and bicarbonate soda.
  4. Add the butter and sugar mix to the dry ingredients and fold though. The mixture should be sticky and moist, but able hold a shape. (Whoops, it wasn’t! I added another tablespoon of golden syrup and about 25grams more melted butter)
  5. Roll into balls about 2cm around and place on a lined baking tray. With a fork or spatula, press down on the balls so that they flatten. (I only lightly flattened because they were still pretty crumbly)
  6. Bake at 160°C for 10 – 15 minutes. The biscuits are done when they are golden brown. For a crispier biscuit, flatten the biscuits quite a lot and cook for a full 15 minutes. If a chewier consistency is what you prefer, leave the biscuits quite thick, and take them out after about 10 minutes of baking. (I had a look at 10 mins but in my oven they weren’t done enough – I did them for another 4 mins and let them cool on the tray completely).

Wishing you all the happiness the Universe can bring,
Tanya

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