First things first, if you’re American like myself, then you know the word ‘biscuit’ as a savory muffin that you eat with butter or gravy. Here in Australia however, ‘biscuit’ is defined by the British definition, meaning a sweet cookie.
Every year, Anzac Day falls on April 25th, and these biscuits are the traditional cookie served to remember the brave soldiers that landed on Gallipoli this day back in 1915 during the First World War. It’s been said that these biscuits (‘bikkies’) were sent by women back home to their soldiers abroad, but after a little more research it seems this might not have been the case. Never-the-less these cookies orginated around this time, either as a way to feed the soldiers, or as a means of raising money for the tropes. Made with ingredients that would hold together through long-haul shipping and without eggs so they’d store and keep well for many months.
“These are literally the tastiest cookies I’ve ever eaten” – Mr SoleFire
(and he eats his fair share of cookies, mind you)
I first posted my recipe for Paleo Anzac Biscuits back in 2010. They are still a crowd pleaser today, and every year my partner makes such proclamations as the one above. If you’re after a nut-free version of these tasty biscuits, get my AIP Anzac Recipe here.
The Anzac Biscuit, known as the wartime biscuit, comes out every year around Anzac Day as a way to honor the Anzac Soldiers of the First World War. It’s been said that these biscuits were sent by women back home to their soldiers abroad. Made without eggs, these biscuits would hold together through shipping and wouldn’t spoil for many months.
Easter is fast approaching, and I wanted to make a recipe that was no-fuss and required no fancy ingredients, but was still impressive and of course, delicious. My recipe for these Sweet Potato Easter “Eggs” & Bunnies is SO easy, fun and kid friendly.
It’s Paleo, AIP, Whole30 and I-Quit-Sugar friendly to boot. This means you can have fun in the kitchen making these with family and friends. And that’s really what it’s all about, isn’t it?
There is something so comforting about Chicken Soup. It’s a complete meal in a bowl, soothing to a sore tummy, cozy on a rainy day and very easy to digest.
Traditionally eaten at dinner or lunch, it also makes for a great breakfast, when you’re transitioning away from eating sugary cereals or other processed breakfast foods, because it’s simplicity and mellowness make it easy to tolerate.
These Creamy Coco-Bites have been my go-to snack for years, yet I never tire of them. I developed the recipe out of need for some fuel before or after teaching a SoleFire Fitness class. Like most people, I can’t exercise on a full stomach, so a small nutrient-dense snack is perfect.
Most transportable snacks are full of sugar however, so I was determined to make something that would keep my blood sugar levels balanced and stable. These Creamy Coco-Bites have absolutely no sugar added, but you wouldn’t know it, they’re sweet, indulgent and satisfying. My only caution would be to keep them in the fridge during the summer as they do melt when it’s warm!