The sound of heavens blessing pouring down on our roof has kept me inside this morning and turned my thoughts to cooking something warming on this almost winter day. John adores Chestnut Anzacs so they were first on my must cook list to surprise him with when he comes home. As I am wheat intolerant making Anzacs out of chestnut flour was a no-brainer. To find John loved them so much was a bonus. Working on the farm means I just dont have enough time to keep him supplied with as many as he would like. I am also hypoglycaemic which means I cant have added sugar, so my family has been raised on a no added sugar diet. Lara our youngest daughter actually doesnt like cakes and sweets (apart from chocolate) as she says they are all too sweet, unless the cake or sweet is one of my adapted recipes. I always made raw chocoate at Easter, so she has grown up with a taste for chocolate. It is a pleasure to find the girls now asking for my sugar free, wheat free recipes and know they are bringing their families up healthily too. I can tolerate a very tiny amount of honey, so with the Anzacs, although they are primarly made for John, I use a reduced amount of sweetening in them and in this case it is our own raw honey, which is absolutely divine, and makes me regret I cannot consume more of it.
Here is my adapted recipe for the Chestnut Anzacs which I make in a Thermomix. Nex time i make these biscuits I am going to try using Chestnut Meal instead of flour to see how they turn out.
120gm organic butter
100gm raw honey
1 tsp Bicarbonate of Soda
100gm organic Traditional Rolled Oats
150gm organic Chestnut Flour
50gm organic Coconut Chips
Preheat oven to 160C. Place baking paper on a biscuit tray. Place butter and honey into TM bowl. Heat for 2 minutes at 60C on speed 2 until the butter is melted. Place bicarb soda into TM bowl and mix for 5 seconds on speed 3.
Add remaining ingredients and set dial to Closed Lid Position and mix for 35 seconds on Interval Speed.
Place a heaped dessertspoon of mixture into the palm of your hand and roll it into a ball. Place ball on the biscuit tray and flatten it with a fork, leaving space between each one for spreading.
Bake 10 minutes or until golden brown.
Remove from oven and allow to cool on tray for 5 minutes, then transfer to wire racks to cool completely.
Makes about 16 biscuits.