POPPY SEED + ANZAC NECTAR ANZAC COOKIES
Vegan / Gluten Free / Dairy Free / Refined Sugar Free
Today's perfect patriotic treat - totally vegan and refined sugar-free Anzac biscuits. These are ridiculously easy and anyone can make them, even the kids! The simple ingredients are literally tossed into a food processor and whizzed together for a few moments, then ready to roll squish and bake. Today is my father's birthday, (super convenient for me as I never forget it being on Anzac day!) so he will be the lucky recipient of this delicious looking bundle of cookies.
I'm sure New Zealand and Australian troops at Gallipoli in 1915 more likely munched on something resembling a hard cardboard-like biscuit rather than the soft, buttery, golden syrup filled treat we're all used to today. There are records of similar recipes for what was later named the Anzac biscuit in both New Zealand and Australian publications dated as far back as the 1900's. Here is one I found dated July 6th 1921:
"Two breakfast-cupfuls John Bull oats, half-cupful sugar, one scant cupful plain flour, half-cupful melted butter. Mix one tablespoonful of golden syrup, 2 tablespoonfuls boiling water, and one teaspoonful of soda till they froth; then add the melted butter. Mix in dry ingredients, and drop in spoonfuls on a floured tray. Bake in a slow oven."
Don't you just love the way that's written?! This recipe is a far cry from what I'm posting today, but mine are healthful while still being super delicious and of course the most important bit, look and taste like an Anzac biscuit.
While these are in the oven, make yourself a lovely cup of herbal tea and take a moment to remember and be grateful.
Poppy Seed + Coconut Nectar Anzac Biscuits
1 cup organic wholegrain oats
1 cup almond flour
1 cup desiccated coconut
2 tbsp poppy seeds (you can leave these out if you want plain Anzacs)
4 tbsp coconut nectar, honey*, or real maple syrup
4 tbsp coconut oil - light olive oil would also work well here
1 tsp apple cider vinegar
1/2 tsp baking soda
- Preheat oven to 160°C.
- Pop all of the ingredients into a food processor a whizz together until you reach a cookie dough consistency and you can see that everything is combined. This won't take long at all so be careful not to over-process.
- Use your hands to shape tablespoon sized balls of the mixture and place on a lined baking tray, ensuring you leave a wee space between each for expansion whilst baking.
- Press down on each ball to flatten using a almond floured fork or your fingers.
- Pop into the oven and bake for 12-15 minutes or until beautifully golden.*
If using light coloured honey, nectar or other sweetener these will not turn a beautiful golden colour, so don't let this fool you and bake longer than 15 minutes as they will end up very hard! Still equally as delicious but they will lack the glorious colour.
If using honey these will no longer be vegan