This week in Australia we remember ANZAC day.
It marks the anniversary of the landing at Gallipoli of the Australian and New Zealand troops during WW1. It is a time when Australians give thanks for the sacrifices that our service men and women (including both of my beloved Granddads) have made for our country. We remember with the Dawn Service, the March and ANZAC biscuits.
The biscuits were originally sent in care packages to troops far off because they were cheap to make, didn’t contain any eggs and they kept well for a long time – after the end of the war they were sold as a fundraiser and today they are the only commercial good allowed to carry the name of ‘ANZAC’. They are delicious and thankfully, very easy to make into an allergy friendly version. We have worked at making them a healthier, more nutritious biscuit too.
See below the recipe for a coeliac friendly version.
- 1 cups rolled oats
- 1 cups plain GF flour/wholemeal spelt
- 1/2 cup desiccated coconut
- 1/2 cup of my Real Protein powder*
- 125g oil (coconut oil, olive oil and melted vegan butter all work well, as does a nut oil if it suits you)
- 4 tbsp maple syrup
- 1 tsp bicarb soda
- 2 tbsp boiling water.
*My protein powder is essentially a blend of milled nuts and seeds, so you can replace this powder with 1/2 a cup of any combination of milled seeds and/or nuts that suits your diet. Or even straight almond meal.
Mix together the dry ingredients, except the bicarb soda, in a large bowl. (Speed 4, 10 seconds). Then set aside.
In a medium sized saucepan (or microwave), melt together the oil and syrup. (Speed 2, 100C for approx 2 mins)
In a separate bowl, mix together the bicarb and boiling water and then add to the oil/syrup mix. It will froth up to about double the volume.
Add the wet mix to the dry mix and combine well (Speed 4, 8 seconds, scrape down and repeat).
On a greased baking tray place heaped teaspoon fulls of the mixture and flatten down slightly. They need to have quite a bit of space in between.
Cook in a preheated oven at 150C for about 15-20 mins or until golden brown.
When you remove them from the oven they will be quite soft. They will harden as they cool. Leave them on the tray for 10 minutes before transferring to a wire rack to finish cooling.
Makes about 20 biscuits and they keep well in an air tight container for a couple of weeks … but they never last that long in my house!
A double batch of these bikkies is a great solution for Church suppers or bulking up for lunchboxes.
For an Coeliac friendly version: Replace the oats with a mix of rolled quinoa and rice flakes.