Day 23 of 30 recipes in 30 days
I initially thought that this recipe was a disaster in the making. I had been playing around with a biscuit recipe using rolled oats and dates and when I got started I realised I had given all my rolled oats to the chooks last week. I had no desire to go into town so when I spied some Amaranth Puffs which was one of my monthly ingredients from Tenterfield Health, I decided to see if they would work. I had to play around with the amount of ingredients a fair bit as the recipe I had jotted down was a bit off. Then when I saw them spreading rapidly in the oven I started speaking like a pirate in my head. It was only because I had a 2 o’clock meeting and it was five minutes to two, that I did not throw the seemingly soft disaster biscuits into the chook bucket.
So, imagine my surprise when I got back to my biscuits an hour or so later and they had transformed into what resembled Anzac Day Biscuits! They were a little chewy and just lovely! The first thing Archie said when he got home was, “Mummy you made Anzac Day Biscuits!!!”. Amaranth Anzacs does not have quite the same ring to it, but they taste bloody good!
An unexpectedly good recipe! And I have made it to day 23.
Amaranth Anzac Biscuits
Makes 16 biscuits
1 cup Amaranth Puffs
1 cup Plain Flour
½ cup Brown Sugar
2 teaspoons of Baking Powder
1 teaspoon of Bicarbonate of Soda
¼ cup chopped walnuts
1/3 cup maple syrup
1/3 cup olive oil
1 teaspoon of vanilla essence
½ cup dried and pitted dates
2 tablespoons of almond milk
Preheat oven to 160 degrees Celsius. Line two baking trays with baking paper.
In bowl add dry ingredients and walnuts. Combine.
Blend the maple syrup, olive oil, vanilla essence, dates and almond milk until smooth.
Add the wet ingredients to the dry ingredients until mixture comes together.
Roll into balls and place on tray.
Press with flour fork.
Cook for 8 to 10 minutes watching that do not burn.
Allow to completely cool before removing from tray.