It’s that time of the year again where Poppy’s are blooming and people gather at dawn to show their respect for the diggers who fought for our country 100+ years ago… and then of course go on to show this support by getting rowdy and betting on heads or tails in a great Australian game of “2 up”. Another tradition and symbolic part of Anzac day is the sweet golden crunchy Anzac biscuit.

“It has been claimed the biscuits were sent by wives to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation.”

However, like most biscuits and sweet things they are LOADED with sugar and not very good for our health. Here is an adapted SUGAR FREE healthy recipe which will still produce the same great flavour and texture – without the nasties.

SUGAR FREE ANZAC BISCUITS – SF GF DF* PALEO* makes about 20 cookies

1 1/2 cups rolled oats

3/4 cup desiccated coconut

1/2 cup chopped almonds

1/2 cup plain flour or buckwheat flour

1/2 tsp bi carb soda (mixed with 1 Tbs boiling water)

125gms butter or coconut oil

1/4 cup rice malt syrup (or honey)

1 tsp cinnamon

1 tsp vanilla essence or extract

pinch of sea salt

METHOD:

Preheat oven to 170 degrees Celsius. Heat butter, vanilla and rice malt syrup on a low heat on the stove. Add the sea salt. In a small cup mix the boiling water and baking soda until foamy. Add to butter mixture.

In a large bowl mix dry ingredients together. Pour wet ingredients and stir through. Roll into balls and place on a lined baking tray.

Press biscuit flat and place in oven for 15 minutes of until golden brown.

Set aside on a wire rack to cool – the biscuit will seem soft at first but go hard and crunchy as it cools. Will last in container for up to 7 days or store in freezer for 1 month. I love to stock up on biscuits and eat them straight out of the freezer. They are cold and crunchy and just divine!!!

Happy ANZAC DAY my fellow Aussies!!!

K