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.
Traditionally, the Anzac Biscuit is made using wheat flour, oats and golden syrup.
But since I avoid gluten (which can be found in wheat and oats) as well as foods high in added sugar (because both make me feel pretty crummy), I set out to make a version of the cookie that myself and everyone else could enjoy.
And that’s how my gluten-free Paleo Anzac Biscuit came about back in 2010.
This year I wanted to go a step further and create an Anzac for all my friends who are vegan, or allergic to nuts, or follow an AIP-style of eating.
And so, the AIP Anzac was born.
You wouldn’t even know it’s ‘healthy’ folks, it is quite reminiscent of the original.
If you could smell the aroma that fills the kitchen while these little morsels bake, you’d probably beeline it straight to yours to make some for yourself.
I hope you enjoy these scrumptious nut-free, vegan, AIP Anzac Biscuits.
AIP ANZAC BISCUITS
- 1 cup tigernut flour, sifted
- 1/2 cup sliced/diced tigernuts*
- 1 cup (fine) shredded/desiccated coconut, unsweetened
- 1/2 cup (large) coconut flakes, unsweetened
- 1/2 cup coconut oil
- 1/4 cup + 1 tablespoon honey**
- 1/2 tsp bicarb soda
- Sift your tigernut flour into a large bowl and add the diced/sliced tigernuts, shredded coconut and coconut flakes into bowl and stir to combine.
- In a small saucepan, pour in the honey and coconut oil and heat on low, until melted. Add the bicarb soda and stir until dissolved (mixture looks a bit cloudy, this is normal).
- Pour the melted liquid mixture into dry ingredients, and stir together until well-combined.
- Place a long piece of baking paper on the counter and scoop the mixture onto paper. Roll or knead into a ‘log’ shape, about 1 foot long, and place into the freezer until solid, about 30 minutes.
- Preheat your oven to 160ºC/320ºF and line 2 baking trays with baking paper.
- Once the ‘log’ is solid, using a kitchen knife, slice into rounds about 1cm thick and place them 2cm apart on the baking trays.
- Bake for 10-12 minutes or until golden brown. Remove from oven but do not remove from the baking tray, they will be very soft and need to be left to cool for 10 minutes or longer to harden. (Nibbling on them while they’re cooling is totally justified and to be expected!)
- Store in fridge and enjoy served with homemade coconut milk.
© 2017 Emily Pruitt – SoleFire
* You can either purchase pre-diced tigernuts, or slice whole, peeled, tigernuts yourself. I have experimented with both varieties and found the mouthfeel of the tigernuts that I sliced myself to be more similar to that of traditional oats used in an Anzac, but both will work well in this recipe.
** I used local raw Australian honey. I recommend using raw honey if possible for both its nutritional benefits, deep flavor (mimicking golden syrup), as well as yielding the most consistent result in this recipe.
Thank you to all our ANZAC soldiers and their families. Lest we forget.