Hippy Anzac Biscuits {vegan, GF}How fussy are little kids when it comes to eating? That’s a rhetorical question. They can be really, really fussy! Are they more aware of taste and texture than we are, or just less adventurous? They certainly make up for the lack of daring at the dinner table by running, climbing, jumping and scaring their poor mamas to death. My sister-in-law tells me that her small daughter likes to scare her by attempting such feats as climbing on to the back of the sofa and threatening to jump off. But then she refuses to eat anything but pasta.

Hippy Anzac Biscuits {vegan, GF}Hippy Anzac Biscuits {vegan, GF}Hippy Anzac Biscuits {vegan, GF}They were visiting last week; my brother, sister-in-law and niece. We didn’t see nearly enough of them as mister 6 was still in school and I had to work. But it was nice to revel in those moments when the cousins were playing hide-and-seek or trying to out do each other with their antics. The toddler executes a better somersault than my 6-year old son! It hasn’t happened for a while, but I managed to convince T to bake cookies with me to share with our visitors. He loves Anzacs, and I didn’t tell him that we would make healthy ones!

Hippy Anzac Biscuits {vegan, GF}Hippy Anzac Biscuits {vegan, GF}Hippy Anzac Biscuits {vegan, GF}Making some very slight changes was all that was needed to make this hippy version of a well-loved classic. We used quinoa flakes instead of the traditional rolled oats, and coconut sugar instead of cane sugar but apart from that, everything else remains the same. The feedback was excellent, and they were devoured by my niece. My brother said he enjoyed the crunchy exterior while the inside remained chewy. Dad said they’d be great with added ginger. All in all, a success. Bets are on that even your fussy toddler will eat them!

Hippy Anzac Biscuits {vegan, GF}Hippy Anzac Biscuits {vegan, GF}Hippy Anzac Bikkies {vegan, GF}
Use quinoa flakes instead of oats for a gluten-free version of an Australian classic.

Makes 12 to 15

1 cup quinoa flakes
1 cup gluten-free plain (all-purpose) flour
1 cup desiccated coconut
¾ cup coconut sugar
100g dairy-free margarine
2 tablespoons golden syrup
½ teaspoon baking (bicarb) soda
1 tablespoon boiling water
100g white chocolate, optional

Preheat oven to 160 degrees C. Line two large flat baking trays with non-stick baking paper.

Combine the first three ingredients in a large mixing bowl. Melt margarine and syrup together in a small, heavy based pot. Add in coconut sugar, and stir until dissolved. Finally, mix soda with boiling water and add to pot and heat until frothy. Remove from heat and add to flour mixture. Stir to combine.

Roll tablespoons of mixture into balls and place on lined baking tray. Press down lightly with your fingers to the size and thickness you desire (they don’t spread). Bake at 160C for 15 to 18 minutes, or until golden brown and dry to touch.

Allow to cool for 5 minutes before removing them to a wire rack to cool completely.

If you’re feeling fancy, melt 100g white chocolate in microwave or double boiler, and then scrape into a zip lock bag. Snip off a tiny corner of the bag, and drizzle biscuits in a zigzag pattern. Set aside until chocolate is set, and then store in an airtight container for up to 2 weeks.

Adapted from my own Perfectly Chewy Anzac Biscuits

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