Here's a short info, Anzac Day is a national day of remembrance in Australia and New Zealand that broadly commemorates all Australians and New Zealanders 'who served and died in all wars, conflicts, and peacekeeping operations' and 'the contribution and suffering of all those who have served'.wiki
I don't know the exact history of the Anzac biscuits but it was claimed that soldiers' wives made the said biscuits and sent it to their husbands as the ingredients do not easily spoil and would fit the long naval transport. As for me, I have never had one before so I have no idea what an Anzac biscuit would taste like. For two reasons. One - it is not vegan. Two - it is not glutenfree.
But since I am on holiday today, and would just probably end up doing nothing if I am not inspired to do anything. I thought of giving the Anzac Biscuit a go. I found an easy recipe online, I veganised it and made totally gluten-free and avenin-free, too. How good is that?
Ofcourse, there are already heaps of vegan and gluten-free biscuits online but some of them have ingredients that I don't have at the moment. i just had to make it easier for me. As to make sure that this is exactly how Anzac biscuits would taste like, I had my trusty 100% Aussie flatmate taste it for me and he said, it's perfect!
Not only was I happy that I was able to bake it, I enjoyed eating them too without feeling guilty afterwards. Knowing that it's totally vegan and gluten-free. I enjoyed mine with a glass of cold soy milk. How will you enjoy yours? x
Makes about 25 cookies
1 1/4 cups Orgran plain flour, sifted*
1 cup chopped almonds
1/4 cup raw sugar
1 tsp vanilla extract
3/4 desiccated coconut
2 tbsps dark agave nectar (can be substituted with maple syrup)
125 grams Nuttelex butter, chopped*
1/2 tsp baking soda
1 tbsp water
Preheat oven to 170 degrees celsius. Line the baking trays with non-stick baking paper. Set aside.
Place the flour, almonds, sugar and coconut in a large bowl.
In a small suacepan, place the agave nectar and butter and stir over low heat until the butter has fully melted. In a separate bowl, mix the baking soda with water then add to the agave-butter mixture. Remove from heat while stirring continuously until ingredients are fully incorporated then add the vanilla extract and give it a quick stir.
Pour the mixture into the dry ingredients and mix together until fully combined. Roll tablespoonfuls of mixture into balls then gently pressing down on the top to flatten. Place them in the prepared baking trays. Making sure to leave a space between cookies as they get bigger during baking.
Bake for 15 minutes or until golden brown.
*can be substituted with any vegan and glutenfree brand you prefer