This post is a few days late, but due to my children having a cold at the time, I was not keen to fill them up on sweet treats, even if it was ANZAC Day. So, today (before April disappears), we officially pay tribute in our own quiet way to the ANZACs with a vegan ANZAC biscuit recipe…..
ANZAC Day is one of Australia’s most important national occasions. It falls every year on the 25th of April marking the landing of the Australian and New Zealand forces on the shores of Gallipoli in 1915 during WWI. ANZAC stands for: Australian and New Zealand Army Corps and the day is remembered in honour of all those soldiers who fought or died to protect our way of life. (Source: Australian War Memorial)
Whilst the rest of the nation is out and about attending the celebrations, that begin with a commemorative dawn service held at the time the troops landed all those years ago on the sands Gallipoli. Then later in the day, watching the marches that are held in towns and cities all over the country to pay tribute to all service women and men. And finally attending lunches and games of “Two-Up“; here at home we like to bake ANZAC biscuits.
“Why do you bake biscuits?”, I hear you ask. The significance of this humble biscuit comes from their very good keeping properties. Families at home would back these biscuits to send to their loved ones who were off fighting the war, as a special reminder of home. Thus the name “ANZAC Biscuit”.
In the spirit of the ANZACs and keeping vegan, here’s my recipe……
- 1 cup organic rolled oats
- 1 cup organic wholemeal spelt flour
- 3/4 cup organic desiccated coconut
- 3/4 cup organic rapadura
- Small pinch of Himalayan salt (brings out the sweetness!)
- 2 Tbsp black strap molassas
- 125 gm organic coconut oil
- 1tsp bicarb soda
- 1 Tbsp water
- Heat oven to 125 degrees C. (convert)
- Place all dry indigence into a large bowl and combine well, set aside.
- Melt coconut oil and raw honey n a saucepan over a low heat
- To this, add the water and bicarb soda and gently whisk with a fork. The mixture will froth.
- Pour the frothy liquid into the dry ingredients and combine well.
- Dollop walnut sized spoonfuls of mixture onto a cookie tray covered with baking paper and flatten slightly with the back of a spoon.
- Leave enough space between each biscuit, as they will spread as they cook.
- Bake for 10-15 minutes.
If there has not been enough space and the biscuits are stuck together, it is really easy to re-shape them with a knife while they are still hot. Then, leave them to cool on the tray until they are firm enough to transfer to a cooling rack. They will harden as they cool. Makes about 30 biscuits.