I’m posting this as fast as my little fingers can type to give all you amazing healthy peeps the chance to bake these before tomorrow (which for those international visitors is ANZAC day here in Oz). ANZAC day is commemorated on the 25th of April each year, and is a time to remember all those who lost their lives in service to their country, in all wars.
So how did the ANZAC biscuit come about? Well, the story goes that the wives of soldiers prepared and sent these biscuits with their husbands on the long transit to the frontlines of World War I. They were also prepared and sold to raise funds for returning soldiers. You go girls. Not wanting to mess with the original recipes of these biccies too much, I simply added a bit more protein and removed the butter and processed sugar to up the nutritional value of these Aussie favs.
- 1 cup wholemeal spelt flour
- 1 cup oats
- 3/4 cup shredded unsweetened coconut
- 1/4 cup plain protein powder (I use brown rice & pea protein as opposed to soy and whey based products)
- 1/2 tsp bi-carb soda
- 1/2 cup coconut oil
- 1/4 cup boiling water
- 4 tbsp natural coconut syrup, raw honey, maple syrup or rice malt syrup (use your natural sweetener of choice!)
- Grab a bowl, and mix together all dry ingredients (except bi-carb soda)
- In a separate bowl, pour the boiling water and immediately add the coconut syrup and bi-carb soda. You’ll get a cool little foamy reaction from the bi-carb soda.
- Pour into dry ingredients, along with liquid coconut oil. Mix well.
- Bake at 150 degrees C, for 10-12 minutes until golden brown.