This ANZAC day while taking a moment to reflect and hold those who are dear to you near...
Fill your soul and your belly with this allergy-friendly and vegan ANZAC Biscuits recipe by qualified nutritionist Ellie Bullen from her best selling cookbook, The Global Vegan.
Not only are ANZAC Biscuits delightfully tasty, but they were also eaten and sold at galas and parades to help raise funds for our troops fighting in the war. This is what led them to be known as Soldiers Biscuits before later being renamed as ANZAC Biscuits in honour of those soldiers who fought and protected our people.
ANZAC Biscuits: Recipe from The Global Vegan Cookbook
Makes 12 ANZAC Biscuits
120g (1 cup) spelt flour
1 Tbsp tapioca flour
¼ teaspoon sea salt
100g (1 cup) rolled oats
60g (1 cup) shredded coconut
80ml (⅓ cup) coconut nectar
80ml (⅓ cup) olive oil
5 drops of liquid stevia (optional)
Preheat the oven to 170°C fan-forced. Line
a baking tray with baking paper.
Sift the flours and salt into a large mixing bowl.
Add the oats and coconut and mix well.
Heat the coconut nectar and olive oil in a
saucepan over medium heat. Bring to a gentle
simmer, stirring, then remove from the heat and
pour into the dry ingredients. Add the stevia
(if using) and 2 tablespoons of water and mix
to form a dough.
Roll the dough into 12 even-sized balls and place
on the prepared tray. Gently flatten to about
15 cm thick, leaving room for spreading.
Bake for 12 minutes or until golden. Allow to
cool for 30 minutes, then transfer to an airtight
container and store in the pantry for up to 3 days.
Enjoy eating your ANZAC Biscuits with your loved ones.
As ANZAC Day holds meaning to all of us who live in New Zealand and the Flo & Frankie Family we asked around our Head Office and Boutiques to hear what ANZAC Day means to them. From baking ANZAC Biscuits to attending Dawn Service have a look at the blog below to hear what they have to say: