Nourishing ANZAC Biscuits
This week's post begins with a history lesson: a recap from school for those of you in New Zealand and Australia, and perhaps entirely new information for the rest. On the 25th of April, 1915, New Zealand and Australian soldiers landed on the Gallipoli Peninsula to fight against the Ottoman Empire during World War I. Here in New Zealand, this date is now a public holiday to commemorate the soldiers who died in battle. Among the fatalities were 8,500 Australians and 2,779 New Zealanders; beloved husbands, fathers and sons.
Contrary to popular belief, ANZAC* biscuits were not send to soldiers in Gallipoli, rather, they were sold back home to raise funds in support of the Australian and New Zealand soldiers at war, all in all raising £6.5 million. The original ANZAC biscuits comprised of rolled oats, sugar, flour, butter and golden syrup. In this whole-food interpretation, I've added fibre and gone sans wheat with oats, buckwheat and brown rice flours from Chantal Organics. In place of golden syrup I've used maple syrup and coconut nectar for depth, and on top of that I've added a secret ingredient to bring the humble ANZAC biscuit from good to awesome. So go on, try these bikkies out for ANZAC day and enjoy a little taste of New Zealand, wherever you are in the world.
* ANZAC = Australian and New Zealand Army Corps.
The humble oat is a superfood in its own right. Boasting 11g of fibre per 100g and a low glycemic index, oats are a fantastic food for diabetics due to their blood sugar regulating effect. Additionally, the fibre found in oats is primarily soluble fibre, which is linked to lowering cholesterol levels in the blood.
These biscuits are...
- Crispy on the outside, slightly chewy in the centre (exactly what a good ANZAC biscuit should be!)
- Enhanced with earthy tones from cinnamon, brown rice and buckwheat,
- Made with many ingredients you may already have in the kitchen cupboard,
- Super quick to make,
- ... and surprisingly moreish.
Preheat your ovens and get baking - your friends and family will love sharing these with you this ANZAC day.
NOURISHING ANZAC BISCUITS
Make time: 10 minutes
Bake time: 10 minutes
Makes: 12 medium biscuits
- 1/4 cup brown rice flour
- 1/4 cup buckwheat flour
- 1/4 cup oat flour
- 3/4 cup desiccated coconut
- 3/4 cup rolled oats
- 1/8 tsp vanilla powder
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1 tsp baking powder
- Pinch Himalayan salt
- 2 tbsp coconut oil (melted)
- 1/4 cup maple syrup
- 1 tbsp coconut nectar
- 2 tbsp hulled tahini
THE HOW TO
- Stir together all dry ingredients in a mixing bowl.
- Whisk together all wet ingredients in a separate bowl.
- Pour wet ingredients into dry ingredients and mix well. Roll 1.5 tbsp blobs (by metric measure) of the mixture into balls before placing on a baking tray lined with baking paper. Flatten with the pads of your fingers.
- Bake at 200˚C in the centre of the oven for 10 minutes or until golden brown. Allow to set on the tray for 5-10 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to 5 days.
- If you cannot tolerate oats, quinoa or rice flakes can be used in their place.
- Additional maple syrup can be used in place of the coconut nectar, although I'd highly recommend using the coconut nectar if it is available to you.