In Australia and New Zealand, tomorrow is Anzac Day. This is the day where we stop and think about the men and women who have given their lives for our country. I'll be attending the Dawn Service in our local area with Michael, as we do each year, and showing my gratitude for the special people who gave so much for the life we get to live today.
Another part of Anzac Day that I've always loved is the Anzac Biscuits! If you're reading from Overseas, the Anzac's used to make these from the basic ingredients they had available to them. Unfortunately those basic ingredients aren't suitable for me, nor are they very nourishing. So I have taken my mums old faithful Anzac Biscuit recipe and re-worked it into a dairy free, gluten friendly, refined sugar free, nutritious version!
A Note on Oats
Oats are naturally gluten free, however due to the process of getting them from the farm to our kitchen they usually come into contact with gluten containing grains, therefor they are no longer gluten free. You can't purchase 'gluten free' oats in Australia due to the national guidelines, however you can purchase 'Uncontaminated Oats' which are essentially the gluten free version - they just can't call it that. If you're not coeliac or gluten intolerant, this won't be an issue for you; but if you are make your own judgement as to what is best for you. You know what your body can handle more than anyone else.
TWH Anzac Biscuits
You will need
As always I recommend using Certified Organic ingredients wherever possible
3/4 cup almond meal
1/2 cup buckwheat flour
1 heaped teaspoon of tapioca flour
1 cup oats
3/4 cup desiccated coconut
1 tbsp chia seeds
1/2 cup slivered almonds
1/2 cup macadamia oil (I used Brookfarm's Premium Grade Macadamia Oil)
1/2 cup organic maple syrup (make sure you purchase the good stuff, otherwise it will just be sugar and water)
1. Preheat the oven to 150 degree's Celsius and line two baking trays with paper.
2. Combine all dry ingredients into a bowl and mix together to combine.
3. Add macadamia oil and maple syrup to the dry ingredients and mix through.
4. Make small balls with the mixture, and lay them out on the trays. Be sure to leave space between them to expand slightly as they cook. Gently press in the centre to flattern into a biscuit shape.
5. Bake for 25-30 minutes until golden brown. Allow to cool and firm up on a wire rack.