Instead of the classic Anzac biscuit, this year I thought I’d come up with a fun twist using the flavours of Anzac biscuits combined with baked apples. Think apple crumble meets Anzac biscuits!Here’s my healthy recipe for apple crumble with an Anzac biscuit topping – gluten free, dairy free, nut free, vegan and refined sugar free.
Originally Anzac biscuits were a long-distance message of love and care for the brave young ANZAC soldiers surviving in horrific conditions and yearning for home comfort. Women back home would make these love-filled biscuits made from ingredients that had to survive a long journey and have now become a commemoration of the sacrifices a young nation made. The original Anzac biscuit was made from flour, sugar, butter, oats, coconut and golden syrup. To make a gluten and dairy free Anzac crumble topping I’ve used a combination of quinoa flakes, coconut, coconut oil and a hint of maple syrup.
Nourish 101:

  • Quinoa flakes are a nutritious gluten free alternative to oats. Quinoa is technically a seed and is a relative of spinach. It contains high amounts of complete protein (meaning it contains all nine essential amino acids your body needs) and is a particularly good source of the amino acid lysine needed for growth and repair.
  • Quinoa is also low GI and supports balanced blood sugar levels; great for diabetics.
  • Quinoa has an excellent balance of protein, minerals, vitamins, fatty acids and antioxidants and is a particularly good source of magnesium, B-vitamins, phosphorus, manganese, folate, potassium, zinc and iron. It also contains the flavonoid quercetin providing anti-inflammatory effects.
  • Quinoa is an exceptional source of fibre promoting healthy digestion, lowering cholesterol levels and promoting heart health.
  • Apples are another great source of fibre and when combined with a hint of cinnamon they can also help support balanced blood sugar levels.
  • Apples are also rich in vitamin C, providing antioxidant and immune boosting qualities, as well as potassium for heart health. They contain high amounts of other antioxidant plant compounds such as quercetin and catechin. The quercetin found in quinoa and apples provides anti-inflammatory, anti-viral and anti-depressant effects.
  • This recipe uses minimal natural sweetness from maple syrup giving a ‘brown sugar’ taste without the effects of refined sugar.

Dietary Notes:

This recipe is gluten free, dairy free, nut free, egg free and soy free
To make this recipe low FODMAP  see recipe notes below.

Apple Anzac Crumble

Instead of the classic Anzac biscuit, this year I thought I'd come up with a fun twist using the flavours of Anzac biscuits combined with baked apples. Think apple crumble meets Anzac biscuits!Here's my healthy recipe for apple crumble with an Anzac biscuit topping - gluten free, dairy free, nut free, vegan and refined sugar free.
Originally Anzac biscuits were a long-distance message of love and care for the brave young ANZAC soldiers surviving in horrific conditions and yearning for home comfort. Women back home would make these love-filled biscuits made from ingredients that had to survive a long journey and have now become a commemoration of the sacrifices a young nation made. The original Anzac biscuit was made from flour, sugar, butter, oats, coconut and golden syrup. To make a gluten and dairy free Anzac crumble topping I've used a combination of quinoa flakes, coconut, coconut oil and a hint of maple syrup.
Keyword Dairy Free, Egg Free, Gluten Free, Nut Free, Preservative Free, Refined Sugar Free, Soy Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6

Ingredients

  • 3-4 large green apples, cored, peeled, thinly sliced
  • 1 tsp ground cinnamon
  • 1 cup (90g) quinoa flakes*
  • 1 cup (80g) organic desiccated coconut
  • 1/4 cup (60ml) coconut oil, melted
  • 2 tbsp (40ml) pure maple syrup or honey**
  • 1/2 tsp baking soda
  • 1 tbsp (20ml) water

Instructions

  • Pre-heat fan-forced oven to 170'C.
  • Grease an oven proof pie dish with coconut oil and layer with apple slices. Sprinkle with cinnamon and toss to roughly combine.
  • In a mixing bowl combine quinoa flakes and coconut.
  • In a small saucepan melt coconut oil and maple syrup. Turn off heat and add baking soda and water and stir until it foams. Pour over quinoa mix and combine well.
  • Crumble topping mixture on top of apples and bake in oven for 35 minutes or until golden on top.

Notes

Serving Suggestions:
Enjoy as is or serve with a drizzle of full fat coconut cream, whipped coconut cream, coconut ice cream or coconut yoghurt.
Make It Personal:
Add a nutty crunch by mixing in 1/2 cup (70g) macadamia nuts, chopped or 1/2 cup flaked or slivered almonds into the crumble.
You can also reduce your sweetener for minimal natural sugars.
Recipe Tips:
*You can purchase quinoa flakes or rolled quinoa from health food stores or from the health food section of your supermarket.
Sensitive to FODMAPs?
Substitute apples for mixed berries. **Opt for maple syrup and avoid honey.
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Casey-Lee Lyons

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