Low-Salicylate ANZAC Cookies

Ok, I know it’s not ANZAC Day at the moment, but I wanted to try to create more low-salicylate recipes, for those who are salicylate sensitive. I know it can be super hard to find things to eat when you’re on this healing diet, so hope you enjoy these cookies :)

Ingredients

• 1/4 cup rice bran oil
• 1/4 cup rice malt syrup
• 1/2 tsp bi-carbonate soda, dissolved in 1 tbsp boiling water
• 3/4 cup rolled oats
• 1/2 cup quinoa flakes
• 1/2 cup buckwheat flour
• 2 tsp arrowroot
• 2 tsp rapadura sugar
• 1/2 tsp vanilla bean powder

Method 

1. Preheat a fan-forced oven to 160 degrees Celcius.
2. Line a baking tray with baking paper and set aside.
3. In a medium mixing bowl, combine all the dry ingredients: rolled oats, quinoa flakes, buckwheat flour, arrowroot, rapadura sugar and vanilla bean powder. Mix and set aside.
4. In a small saucepan over low heat add the rice bran oil and rice syrup and stir with a wooden spoon until warmed through.
5. To the saucepan, add the bicarbonate-soda and boiling water mixture and stir until combined.
6. Remove from the heat and pour into the bowl of dry ingredients. Mix together until a firm yet sticky dough is formed.
7. Place heaped dessert spoons of mixture onto the lined baking tray.  No need to press down, as they will flatten on their own during the cooking process. Be sure to leave ample spacing for spreading.
8. Place the tray in the oven and bake for 12-15 minutes.
   Once cooked, they will feel soft, but allow them to cool on a wire rack and they will soon set firm, resulting in a crunchy, yet chewy, perfect Salicylate Free ANZAC biscuit!