Today Australia celebrates Anzac Day and honours all the men and women that served in all wars.
Originally ANZAC Day is the anniversary of the landing of troops from Australia and New Zealand on the Gallipoli Peninsula in Turkey during in World War I.
But today it’s a National remembrance of all the men and women in wars and conflicts and commemorative services are held across the whole country. First services are at dawn, which is the time of the ANZAC army (Australian and New Zealand Army Corps) first landing in Gallipoli in 1915. Then later in the day former soldiers take marches in many places.
We are actually just on our way to watch one of the marches as my father-in-law is going to join the march with other veterans to worship the memory of all the fallen men and women. And even though I am not Australian I am proud to be part of this and reflect on the things that are happening in the world around us.
But you are probably asking what do biscuits have to do with the war remembrance day? Well those biscuits were originally sent by women to the ANZAC soldiers to provide some extra energy and comfort to them. The original recipe uses rolled outs, golden syrup, flour, butter, sugar and optionally desiccated coconut, so the biscuits wouldn’t spoil easily and would kept well during the transport.
These days the Anzac biscuits are a big part of the ANZAC day and are baked at homes and sold in shops around the country and even being used for fundraising for the RSL and RSA associations.
So to show my respect I haven’t only decided to go to the march, but also bake some Anzac biscuits myself.
But as I try to avoid some of the traditional ingredients I modified the recipe a bit and created a version which is free of sugar, gluten and also dairy. I used some healthy substitutions like linseed meal which is a good plant source of Omega-3 and excellent source of fibre. Instead of classic sugar I used Erythritol which is a sugar alcohol with zero glycemic index, so it doesn’t raise your glucose or insulin levels. However if you prefer honey (or maple syrup to keep the recipe vegan), it should work great as well.
- ½ cup sunflower seeds
- 1 cup linseed meal
- 1 cup shredded coconut
- ⅓ cup coconut oil
- 2 tbsp tahini paste
- ⅓ cup milk of choice (I used almond)
- Sweetener of choice (I used Erythritol)
- Place the sunflower into a blender and pulse few times to break it in smaller pieces (not too fine, so they'll still provide the crunch in the biscuits).
- Transfer the sunflower seeds into a bowl, add all the other dry ingredients and mix them together.
- Add the coconut oil, tahini paste and almond milk and work the dough with your hands.
- Using your hands, shape little cookies out of the dough and place them on a baking tray lined with baking paper.
- Place the tray in the preheated oven on 180 °C and bake the biscuits for 15 minutes.
- Take out of the oven and let cool completely before serving.
Most of the information drawn from https://www.awm.gov.au/commemoration/anzac-day/traditions