Healthy Anzac Biscuits
Lest We Forget
I’m taking a moment on this very important day (known as ‘ANZAC Day’ here in Oz) to share a ridiculously tasty, healthy version of a traditional Aussie recipe: ANZAC biscuits Most Aussies buy or make these biscuits to celebrate the bravery of the ANZACs – countless Aussie soldiers who died defending this wonderful sunburnt country during WW1
Today, the whole nation stops to take a minute of silence to remember. A lot of returned servicemen (including my dad whose medals feature in the pic below) march in unison all over Australia to commemorate this sacred day I always make my dad & his mates a big ol’ batch of
these biscuits – it’s my small way of saying ‘thank you for being so damn brave!’
ANZAC biscuits were THE army biscuit, essentially because the traditional recipe made from ingredients including white sugar, butter and treacle allowed a very long shelf-life. They were one of the foods sent to the soldiers to sustain them as they fought. According to the @awmemorial, a lot of soldiers would grind them up into porridge because they were too rock-solid to eat as biscuits.
But my recipe isn’t so tough, so no need to break them up into porridge unless you want to! You can also crumble them & top porridge & smoothie bowls – they work really well as nourishing crumble topping for stewed fruit.
Today, for my family and friends they’re simply ANZAC biscuits filled with love and gratitude. I hope you enjoy them in good spirits too.
- 1 cup oats
- ¾ cup dessicated coconut
- 1 cup of my gluten free flour (shared on insta a few weeks ago)
- 1&1/2 tsp bicarb/baking soda
- 2 tbs boiling water
- ½ cup organic coconut sugar
- 125g virgin coconut oil
- 1 tbs unsulphured molasses
- Pre-heat oven to 130C/265F. In a bowl combine oats, flour, sugar & coconut.
- In a small saucepan, combine coconut oil & golden syrup. Stir over low heat until melted.
- Mix soda & boiling water & add to saucepan. Pour in dry ingredients, stir to combine
- Take spoonfuls of mixture and roll into balls to place on lined baking trays. Allow room for spreading.
- Bake for 15-20 minutes until golden brown, then remove & let cool completely on trays to harden