23 Apr Healthy ANZAC Biscuit
In honour of ANZAC Day this weekend, I wanted to share a healthier spin on the traditional ANZAC biscuit. ANZAC Day is celebrated on the 25th of April every year to honour the Australian and New Zealand people who served and died at war. This year marks the 100th anniversary of the landing of the Australian and New Zealand Army Corps (ANZACS) at Gallipoli.
During the war, ladies began making a biscuit with all the nutritional values possible to send to the soldiers. At first they were called Soldiers’ Biscuits, but were later renamed ANZAC Biscuits and have remained a staple biscuit in many households in Australia and New Zealand ever since.
The traditional biscuit was made from items that would not readily spoil; rolled oats, sugar, plain flour, coconut, butter, golden syrup, bi-carbonate soda and water. I have tried to keep this recipe as close to the original as I could while making it refined sugar-free and gluten-free (if you can’t handle oats, try replacing with quiona flakes or more almonds and coconut).
They make great lunchbox treats or afternoon snacks.
Here’s to remembering our brave soldiers 100 years on and enjoying your healthier ANZAC Biscuit!
Lest We Forget
Healthy ANZAC Biscuits
1 cup/150g raw almonds
1 cup/80g coconut
1 cup/100g gluten free rolled oats
1/4 cup coconut oil, melted
1/4 cup/90g honey
1 tsp baking soda
1 tsp sea salt
1 Tbsp/10g water
Mill almonds until fine or use almond meal (TM 20sec, sp9).
Mix together all remaining ingredients (TM 20sec, sp5).
Form 24 balls and place onto a lined baking tray, pressing each biscuit down slightly with a fork.
Bake at 170C for 15 minutes or until golden.