For my non Australian and New Zealand readers I will need to explain what Anzac Biscuits are.
ANZAC is a term derived from the Australian and New Zealand Army Corps which fought during World War I at Gallipoli in Turkey.
Anzac Biscuits are often assumed to have been sent to the soldiers in care packages at the time. Whether that is true or not I don’t know but what is true is that the biscuit has become a popular part of Australian and New Zealand culture. It is traditionally made with rolled oats, flour and golden syrup (light treacle) and interestingly doesn’t contain eggs. Again, reasons for this range from egg shortages at the time to needing to use ingredients that wouldn’t spoil on a long ship journey. Whatever the reason, the biscuit is delicious and one I remember fondly from my childhood.
Fortunately it can be made gluten free, and by substituting the butter in the original recipe with coconut oil, can also be dairy free and vegan. The end result is a tastybiscuit that is both chewy and crunchy at the same time,and one you can snack on and not feel guilty.
So here they are, my gluten-free, dairy-free, refined sugar free, vegan, Anzac Biscuits.
1 cup almond meal
1 cup slivered almonds
1 cup organic desiccated coconut
1/4 cup honey or maple syrup
1/4 cup organic virgin coconut oil
1/2 teaspoon baking soda
1 tablespoon water
In a large mixing bowl combine almond meal, slivered almonds and desiccated coconut. (If you don’t have almond meal, simply put a cup of almonds in the spice grinder or food processor and grind into a powder).
In a small pot combine honey/maple syrup and oil and heat gently.
In a small bowl mix the baking soda and water together and then pour into the honey/maple syrup pot and mix until it starts to froth.
Once it froths pour into the dry nut ingredients and mix completely until combined. You might need to add a small amount of water to ensure the mixture sticks together.
Take spoonful’s at a time and roll into balls in your hands and then place on a baking paper lined oven tray. With a fork gently flatten the balls (not too much or they will break apart).
Place in a preheated oven for about 25-30 mins at 120 degrees C until golden brown.
Remove and allow to cool before removing from the tray. While hot they are still fragile but will harden up once cool.