ANZAC Day (25th April) is a nationwide day of commemoration for Australians and New Zealander’s of the lives lost at war, especially the ANZAC’s (Australian and New Zealand Army Corp) of WW1.
We remember those who served and died in all wars, conflicts and peacekeeping operations. The spirit of Anzac, with its human qualities and courage, mateship and sacrifice continues to have meaning and relevance for our sense of national identity.
To remember those fallen and those who survived we all gather around for Dawn Service. Dawn Service has its origins in a military routine which is still followed by Australian Army today. During battle, the half-light of dawn was one of the most favoured times for an attack. Soldiers in defensive positions were woken in the dark before dawn, so by the time first light crept across the battlefield they were awake, alert and manning their weapons; this is still known as the “stand to”.
For more information here is a very informative website: https://www.awm.gov.au/commemoration/anzac/anzac-tradition/
ANZAC day also means the smell of the sweet ANZAC biscuits baking which originated from World War 1. They are a derivative of the hard-tack soldier’s biscuit that was consumed in the battlefields. They are thought to have been carefully created by a team of women on the home-front who were searching for a solution to a biscuit that could be easily transportable to their men on the front line in care/comfort packs.
It was important that the biscuits and ingredients didn’t spoil in the long voyage, were readily available and delivered nutritionally, hence the inclusion of golden syrup and the exclusion of eggs and butter traditionally used in biscuit cookery today. The biscuits were then packed into tins, sometimes billy tea tins, to keep them airtight as is done with the Emu Bottom ANZAC Biscuits with Wattleseed.
It is also believed that the sweeter biscuit recipe is celebrated and shared as the ‘ANZAC biscuit’ due to the love and compassion from the home-front that is associated with them and the care packs they were and still are a part of today. To this day they represent more than a biscuit and a recipe as they are an iconic tradition that is passed down through the generations of Australians and New Zealanders, i.e. from mother to daughter, where the stories of our past are shared, and of the gentle reminder of the ANZAC legacy and spirit that is never to be forgotten – LEST WE FORGET.
We have put our own spin on the traditional ANZAC biscuit with the recipes below. Mainly for those who want to enjoy a similar taste but can’t eat the more traditional ingredients.
- 2/3 cup blanched almonds or raw almonds
- 1/3 cup rolled oats
- 1/3 cup sesame seeds
- 1/3 cup desiccated coconut
- 1 Tbsp white chia seeds
- Pinch Himalayan sea salt
- 1/3 cup maple syrup or coconut nectar (tastes more traditional with the maple syrup)
- 2 tsp vanilla extract
- 1-2 Tbsp water
- 1 cup desiccated coconut (for rolling in)
- Place the almonds, oats, sesame seeds, coconut, chia seeds and salt in your Vitamix 2L Wet container and secure the lid.
- Turn your variable speed dial to 10 and pulse the machine on and off 5 times for 3 seconds each time. This will create your “flour”.
- Combine the Maple syrup, vanilla extract and water in a cup and mix well.
- Pour your liquid mixture into the Vitamix 2L wet container with your flour mixture.
- Turn your variable speed dial to 1 and turn your machine on. Quickly turn the speed up to 10 and immediately override your speed to HIGH.
- Use the tamper to effectively press the ingredients into the blades whilst processing.
- Blend until you have a nice dough.
- Place the extra coconut into a bowl.
- Roll the balls in the coconut to coat and place on a plate lined with grease proof paper. This is easy to do if you have damp hands as the dough won’t stick to you.
- Set the truffles in the freezer for about an hour and take out just before serving.
- The truffles will last for about a week when stored in an airtight container in the fridge.
Here is a more traditional recipe. Please note it’s not raw!
- 1 ½ cups (175g) rolled oats
- 1/2 cup (40g) desiccated coconut
- 1/2 cup (60g) flaked or chopped almonds
- 2 ½ Tbsp macadamia nut oil or coconut oil
- 2 Tbsp rice malt syrup or a sweetener of your choice
- 1 tsp of vanilla paste
- 1 Tbsp water
- Place rolled oats, coconut and flaked almonds in your Dry container and blend on high until a nice powder forms.
- Place flour mixture into a bowl and add your rice malt syrup, macadamia oil and vanilla and combine well.
- Add water as this will help the dough stick together.
- Roll the mixture in a small ball and flatten to form your biscuit shape.
- Place on your baking tray and cook in the oven for 20-30 minutes in a low 150 degrees Celsius oven.
- Once they are golden brown, place on a cooling rack to cool and then serve.
Here is another wonderful take on the Anzac Biscuit by our wonderful friend TERESA CUTTER.
Gluten Free Anzac Cookies by THE HEALTHY CHEF
- 1 cup (100g) almond meal
- 1 cup (100g) flaked almonds
- 1 cup (75g) desiccated coconut
- 1/4 cup (80g) raw honey or organic maple syrup
- 1/2 tsp bicarbonate soda
- 1-2 Tbsp water
- Combine almond meal, flaked almonds and coconut.
- Combine honey and oil into a small pot and heat gently.
- Mix the bicarb and water then pour into the honey pot and mix until it starts to froth.
- Pour the wet mix into the dry nut ingredients and mix through until combined.Add a little water if needed to combine which will help them stick together.
- Form into 22 cookies
- Bake in a low pre heated oven 120 C (248 F) for about 30 minutes until golden.
- Cool and enjoy.
Here’s to the Anzacs. May it be a day of remembrance for all they have done and sacrificed for us. Make sure you all pay your respects and take a moment of silence.