A gluten-free, dairy-free, sugar-free recipe!
ANZAC biscuits are an Australian staple. The scent of oats laced with sweetness, perhaps wafting from our grandparent’s kitchen, is steeped in history. During WW1, the wives, mothers and daughters of ANZAC soldiers invented this nutritionally-rich biscuit. Back then, food shipped away had to remain edible for over two months!
• Although the origins of the ANZAC biscuit are contested, it is most likely based on a Scottish recipe using rolled oats. Oats, being very nutritious, were commonly used in Scotland at that time, to keep warm (have you ever been to Scotland? You’d be huddled by the fire, scoffing down porridge too!).
• The acronym ‘ANZAC’ was coined in 1915. The term applies to all Australian and New Zealand soldiers fighting in WW1, and is particularly associated with the landing at Gallipoli in 1915.
• Did you know that ANZAC biscuits were originally called ‘Soldier’s biscuits’? Back then, they contained rolled oats, sugar, coconut, butter, plain flour, golden syrup or treacle and bi-carb soda. These ingredients were widely available and didn’t spoil easily (during WW1, there was limited refrigeration for soldiers). The (very industrious!) women packed the biscuits in air-tight tins, ensuring moisture didn’t make them soft, and sent them to soldiers via Merchant Navy ships.
It’s crunch time! Healthy ANZAC biscuit recipe
Nowadays, ANZAC biscuit recipes have many variations. Nibble on this yummy gluten-free, dairy-free, sugar-free recipe!
1/2 cups organic rolled oats / quinoa flakes or spelt flour (depending on your gluten tolerance)
1/2 cup desiccated organic coconut
1/2 cup flaked or chopped organic almonds
2 1/2 tablespoons macadamia nut oil, organic, cold pressed coconut or olive oil
2 tablespoons raw honey or an alternative (e.g. organic maple syrup / rice syrup)
1 teaspoon pure vanilla extract or 1/2 teaspoon pure vanilla bean paste
1 tablespoon water
1. Combine oats, coconut & almonds into a food processor
2. Add oil, honey & vanilla
3. Mix well in food processor for 15 – 30 seconds (or until combined)
4. Add water and process again (water helps the mixture stick together)
5. Form into 20 small biscuits
6. Place onto baking sheet lined with baking paper
7. Flatten with enough room around each biscuit
8. Bake for 20 -30 minutes in a low 150 C oven, until golden brown
9. Cool before eating and enjoy this healthy treat!
10. Store leftovers in airtight container for 5 days
Did you know?
• Spelt has around 20% more protein and up to 65% more amino acids than traditional wheat flours.
• Quinoa is gluten-free and a good source of lysine, an amino acid crucial to tissue growth and repair.
• Macadamia nut oil is an anti-inflammatory replacement for trans fats and margarines. It contains good fats that make your skin glow!