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 originated 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.
Traditionally, the Anzac Biscuit is made from wheat flour, oats and golden syrup. Not the sort of foods you see here on SoleFire Wellness, so I knew I was up for a challenge. But I have been making my own gluten free, grain free, paleo version of Anzac ‘Bikkies’ for years. So, this year I’m taking it up a notch and created a nut-free, AIP-friendly Anzac Biscuit as well!
If you could smell the aroma that fills the kitchen while these little morsels bake, I guarantee you would beeline it straight to yours to make some yourself. I hope you enjoy these scrumptious nut-free, vegan, AIP Anzac Biscuits.
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.
* 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.
Emily is a health and wellness mentor, writer, and mind-body fitness teacher with extensive experience drawing on multiple body arts and holistic health practices to maximize personal wellness from the inside and out.