Gluten free Anzac biscuit.

Historical anniversaries remind me about our ancestors and to appreciate them. My grandfather was a little boy during the World War 2, and had two younger brothers and a sister. They managed to survive the terrible war, but I do not know what it was like. My grandfather passed away 10 years ago. I used to live with him and grandma, but I didn’t listen carefully his war story. In fact, he didn’t talk much about it, but neither he will talk now. 

Today 25th April occurs on Anzac day. This national day of remembrance in New Zealand and Australia commemorates who served and died in all wars. It is said that Anzac biscuit was first made way back in world war 1. They were sent to soldiers by wives, because the ingredients keep well when shipped long distances. 

Anzac biscuits are traditionally made with a mix of oats, sugar, plain flour, coconut, butter, golden syrup, baking soda and boiling water. I tried to make them using almond meal and oil for gluten/dairy free. 

  • 2 cups almond meal
  • 2 + 1/3 cups quinoa flakes
  • 1 + ¾ cups shredded coconut
  • ¼ cup sesame seed
  • 9-12 tablespoons vegetable oil
  • ½ cup brown sugar
  • 8 tablespoons maple syrup
  • 2 teaspoons vanilla bean essence
  • ½ cup water

Line a baking tray with baking paper and preheat oven to 160 degrees. Mix dry and wet ingredients separately and combine them until fully mixed. Squeezing the mixture together if it seems crumbly. Use a spoon to scoop out a ball and place it on the baking tray. Flatten it gently with your hand. Bake for 20 minutes or until edges are slightly browned. Leave on tray for 10 minutes and then transfer to a wire rack to cool. Makes 20-25 biscuits.

Crispy golden outside and nicely chewy in the centre…hmmm. I don’t think they will last that long! I wish I could share them with my grandpa who taught me loving and appreciating food. xxx


#1650: Ottogi Sesame Ramen Korean Style Instant Noodle - South Korea

Finished (click image to enlarge). The noodles have a classic ramyun gauge - thicker than you standard instant and with a very nice chew to them. The broth has a nice spiciness to it which builds and then levels off. The sesame, spiciness and beef tones are managed well and nicely balanced. The ebb block added a lot of little bits of scrambled egg throughout - very small, but made it a little nicer. Also in the egg block was spring onion which was very nice. 4.25 out of 5.0 stars.UPC bar code 645175525233.

sunshine god rogers: who needs the hug and fly when you can just fly around on the back of your iron man with your handy dandy donut on a stick
president stark: steve tony isn’t ur personal taxi service
president stark: the hug & fly is the dignified way of doing it
president stark: and if you’re gonna, at least buy a guy dinner first
sunshine god rogers: what do you think the donut is for
president stark: o mg
president stark: you’re a cheapskate rogers
president stark: A TRUE CLASS ACT
sunshine god rogers: not everyone is a billionaire okay
sunshine god rogers: that donut would have lasted him a day in the depression im sure a donut can last you a dinner too
president stark: it’s been tEN YEARS STEVE you’ve been living in this century ten years
sunshine god rogers: old habits die hard ok he’s old fashioned okay he would have killed for a donut in that iceberg
president stark: tony still feels like he’s being riPPED off
sunshine god rogers: well I guess the morale of this story is
sunshine god rogers: don’t steal steve’s fuckin bagel tony

Feels like AGES since I’ve been able to make a nice breakfast, and finally… a coconut-infused strawberry acai smoothie bowl 😍😍😍 Topped with fresh figs, strawberries, pineapple, pear, more coconut, a drizzle of tahini and a sprinkle of black sesame seeds 💞
Let’s just say this was incredibly fulfilling 🙌

Instagram: @avocreates

Behold the meat roll! (Aka bacon sushi)

Slightly modified to be healthier with reduced sodium back bacon, ground turkey with Cajun spices, asparagus spears, and a low sodium teriyaki glaze.

Rolled in toasted sesame seeds and served with a side of creamy coleslaw.

Hawaiian Turkey Burger

Yields 4 Burgers


1 package lean ground turkey
1/3 cup pineapple juice
2 TBS coconut aminos
1 TBS sesame oil
1 tsp sesame seeds
1 TBS ground or grated ginger
1 pineapple- cut four rings from it, remaining crush or make small chunks
Mango Salsa for garnish- chopped mango, onion, cilantro, red bell pepper.

Mix ground turkey with pineapple juice, coconut aminos, sesame oil, sesame seeds, ginger and crushed pineapple. Marinate for 30 minutes.

After 30 minutes, form patties and place on grill or grill pan. Cook until done (180 degrees internal temp)

Top each burger with a pineapple ring and mango salsa.

This is a lower carb and grain free version, however you can serve this on a bun or wrap with lettuce for easier handling.