Traditionally, the army biscuit, also known as an Anzac wafer or Anzac tile, is essentially a long shelf-life, hard tack biscuit, eaten as a substitute for bread. Unlike bread, though, the biscuits are very, very hard. Early recipes included classic ingredients including oats, flour and golden syrup. Some soldiers preferred to grind them up and eat as porridge.
Today, with so many food intolerances on the rise in population, I’ve chosen to make ANZAC DAY biscuits which I can enjoy without the bloating, the inflammation and the sugar come-down.
· 2 x cups of coconut flour
· ½ cup desiccated coconut
· ½ cup almond meal
· 2 tablespoons of agave/maple syrup
· 2 tablespoons of peanut butter
· 2 tablespoons of melted coconut oil
· 1 cup of dates
· 1 x teaspoon of gluten free baking soda
· a pinch of salt
· Heat oven to 180 degrees celcius
· Add all dry ingredients to a large bowl and mix together
· Boil kettle and soak dates for 2 minutes. Then add two tablespoons of the water form the dates into the bowl and drain the rest, blitz the soaked dates in a blender/nutria-bullet til chunky
· Add all wet ingredients and mix through
· Fold through date mixture
· Place baking paper onto a baking tray, roll biscuits into balls and flatten with the back of a fork or spoon
· Bake for 15 minutes or until golden
I like to add an extra dollop of peanut butter on top (if you know me well enough, you will know that this is a staple in my life), with some nuts and seeds.
Makes 18 biscuits.