Salicylate Free ANZAC Biscuits

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Salicylate Free ANZAC Biscuits – Sweet, Crunchy and Eczema friendly!

dairy free|| wheat free || salicylate free || egg free || soy free || nut free

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*Contains Rolled Oats – shop carefully as some oats may contain traces of gluten

Because our little guy is experiencing food intolerances, over the last month we’ve been focusing on low salicylate foods and have cut-out most grains, all gluten and dairy from his diet. As a result, he now sleeps through the night, he is less irritable and his skin has improved dramatically! He is still getting eczema flare-ups but in fewer areas, they’re much milder and far less often, so we are on the right track and look forward to completely eliminating all symptoms and to do this – we need to heal his gut. To understand the gut and how it’s health affects all physical and mental aspects of our lives is so interesting. To have seen such great results after removing only a few inflammatory food groups so far is so encouraging, I know it’s going to be an amazing, enlightening and rewarding journey.

So more recently we started out our journey learning about salicylates, which are natural chemicals found in foods (including lots of healthy fresh produce), which can often cause all types of problems from defiant behaviour, irritability, eczema, digestive problems, foggy brain and much more. A great resource to learn more can be found at the Food Intollerance Network Salicylate Fact Sheet. For some reason, some people’s little tummies just can’t handle it and immune responses, (like eczema) happen – usually as the levels of allergenic/intollerent foods/chemicals build-up in the body. Common high-salicylate culprits include dried fruit, avocado, strawberries and tomatoes to name a few.

These Salicylate free ANZAC Biscuits are free of dairy (dairy is a major cause of eczema) and salicylates. But they do have sugar, so they are a sweet treat. But I’ve done my best to keep the sugar levels low and to use high-protein grains such as buckwheat and quinoa. I’ve used rice bran oil which is probably the best of the salicylate free oils (options such as refined sunflower/saffflower oil just aren’t as appealing). I’ve use rice malt syrup and this bit is optional – rapadura sugar…. there’s just something about crysalised sugar that tops off a biscuit like this. Its a couple of dessertspoons though, so if the idea doesn’t appeal, then leaving it out will make little difference.

So if you know someone with eczema, then make them a batch of these Salicylate Free ANZAC Biscuits – they will love you forever!

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Makes: 14 biscuits

Prep time: 10 minutes

Cooking time: 15 minutes

Tools

  • 1 small saucepan
  • wooden spoon
  • measuring cup
  • medium sized mixing bowl
  • 1 baking tray, lined with baking paper

salicylate free ANZAC biscuits

Ingredients

  • 1/4 cup rice bran oil
  • 1/4 cup rice 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 dspn arrowroot
  • 2 dspn rapadura cane sugar
  • 1/2 tsp vanilla bean powder

*Regular/Traditional Rolled Oats are best. Do not use ‘quick’ or ‘instant’.

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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, crystallised 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 dessertspoons 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.
  9. 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!

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Options

  • Make a chocolate version by adding 2 tbsp of carob powder.
  • To avoid cane sugar completely, omit the crystallised sugar.

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Salicylate Free Serving Suggestions

  • As is
  • With a glass of milk – soy milk, rice milk and raw cashew ‘mylk’ are all Salicylate free.
  • For a special ANZAC dessert, sandwich two biscuits together with vanilla ‘ice-cream’**
  • Crumble a biscuit over stewed pears for a yummy dessert.

** To make a heavenly dairy-free and low salicylate ‘ice-cream’: in a Vitamix Blender, blitz, 2 frozen bananas and 1 tsp vanilla powder.

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Storage

Store your Salicylate Free ANZAC biscuits in an airtight container, in your pantry, for a couple of weeks.

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