My Anzac Biccie Swap-Outs

I really don’t need to post this recipe. I mean, ANZAC biscuit recipes are a dime a dozen, at least in Australia! But I thought I’d share it to demonstrate how easy they are to make even if you don’t have all the ‘original’ ingredients.Food Fervour

Because I avoid mass-produced, over-processed foodstuffs, I don’t own some of the ingredients a standard Anzac biscuit recipe would ask for. It’s actually very easy to adapt most recipes; it only requires a little thought to be ‘creative’.

Here’s my ‘edited’ ingredient list and the swap-outs I use… that work perfectly well!

125gm butter (I’ve successfully used 100gm coconut oil before too)

2 tbsp golden syrup 2 tbsp organic maple syrup

1 cup plain flour 1 cup wholemeal spelt flour (I’ve also used ¾ cup rice flour & ¼ cup almond meal for a low gluten/higher protein option)

1 cup oats

1 cup dessicated coconut

½ cup sugar ½ cup organic rapadura sugar (for those who despise fructose & don’t mind over-processed products, the same quantity of dextrose will work)

2 tbsp water

1/2 tsp bicarbonate of soda

And this is how simple they are to put together:

  1. Preheat the oven to 175ºC and line a couple of trays with baking paper
  2. Place the butter/oil and maple syrup in a small saucepan over a low heat
  3. In a large bowl, mix together the flour, oats, coconut and sugar
  4. Add the water & bicarb soda to the saucepan when the butter has melted, mix it up then add to the dry ingredients. Mix well.
  5. Form balls of mixture and place them on the baking trays, spaced well apart. Flatten them out …with a spatula, some other food utensil or even just clean fingers, then…
  6. Bake for 15 minutes or until golden. Cool on wire racks.
    Should makes about 20 biscuits, depending upon how big you choose to make them!  😉

    Food Fervour

    I garnished this batch with a good ol’ Aussie macadamia nut.

 

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Cacao Beetroot Cake

As far as I’m concerned, the more veggies you can get in, the better. And this cake, well, unless you’re extremely picky, you wouldn’t know there’s a vegetable in it. I haven’t made it for ages and, true to form, I’ve altered the original recipe yet again.

I had leftover rice and almond milk pulp to use up, and for once I decided to go with spelt flour instead of the usual (heavier, gluten free) buckwheat. This recipe is almost fool-proof so if you wanted to use a plain gluten-free flour go for it; I can pretty much guarantee it will still turn out.

The biggest difference for me this time however was using raw beetroot. The recipes usually call for ‘cooked mashed beetroot’ but you see, apart from now owning a Thermomix that will virtually pulverise the tough root veggie, I concluded that it would cook during its 40-50 minute sojourn in the 180ºC oven environment. It seems to have worked.Food Fervour

So for this amazingly moist healthy ‘choccy’ cake, I used: 1 medium-large beetroot, 1 teaspoon vanilla essence, ¾ cup coconut sugar, ¾ cup coconut oil, 2 eggs, 1¼ cups spelt flour (actually I used ½ cup almond & rice milk pulp + ¾ cup spelt, and it worked) 1 teaspoon baking powder (bicarb soda), ½ cup (or a fraction more!) cacao powder, ½ teaspoon sea salt and ½ teaspoon ground nutmeg.

beetrootFirst you’ll need to grate your beetroot (I hope you’re not wearing white?!) unless you have a Thermomix or other very high powered blender or food processing appliance (because I buy organic beets I didn’t peel it). Thermie users, I chose speed 5-6 for about 15 seconds, stopped to scrape down the bowl & repeated once more.

For the manual cooks, you’ll need another bowl to thoroughly blend the moist ingredients (vanilla, sugar, oil and eggs) then add the beetroot to the mix (or vice versa). Thermomixers can add the ingredients directly to the bowl with the beetroot in it and blend for 20 secs at speed 5-6. Scrape down afterwards.

Now, I know most chefs & cooks prefer the dry goods to be pre-mixed but I usually never do this because I’m lazy: I hate creating more washing up (with extra bowls). I prefer to substitute this action with prolonged ‘elbow-grease’… in other words, add all the ingredients individually then mix the crap out of that cake batter until it can’t possibly be anything but well-blended. With a wooden spoon this equates to a fair bit of energy consumption and perhaps some lactic acid build-up in the muscles of your stirring arm. With electric beaters (does anyone even own them anymore?) food processors or Thermomixes it’s a piece of cake (excuse the pun). Chuck in all the remaining ingredients (flour, bicarb, cacao powder, salt & nutmeg) then mix, mix, mix! (Thermies, a couple of 20 second hits around speed 5-6, with some scrape downs, should do fine).

Don’t panic if your batter seems too liquescent (runny)… that’s exactly how mine was. Believe me, it solidifies as it bakes but the result is ridiculously moist! Pour into a greased, lined loaf tin and bake in a moderate oven (180ºC) as previously mentioned, for 40-50 minutes. A knife or skewer inserted should come out cleanly when it’s done. Let it cool for about 5-10 minutes before turning it out of the tin… because its so moist you’ll risk it falling apart while hot.Food Fervour

Now this could be enjoyed on its own because it is so moist but I pimped mine up with some of my homemade chocolate ganache (find that recipe here) and shredded coconut.

Yarrrrrm!