Healthier version of my favourite Anzac Cookies in time for Anzac Day

Mmmm... I still remember the smell of Anzac cookies baking from mum's oven each year Anzac Day rolled 'round and we'd run home from school. The three of us girls would literally demolish the whole lot in one afternoon. And to this day, I love an anzac cookie. However, always one to try and change a recipe up a bit to make it even a pinch more nutritious, I have found this recipe from Guy over at 180 Nutrition as my travels in Thailand right now don't allow me the luxury of a kitchen and ingredients to play with.

So here you go. But first, a little history (cue that trip-down-memory-lane-music in your head here)...

During World War 1, the wives, mothers and daughters of Australian soldiers were concerned about how well their sons, husbands and brothers were eating while in Gallipoli. They wanted to send the soldiers food from home, but were faced with the problem of transporting across the ocean on ships that had virtually no refrigeration.

A group of women came up with a solution – a biscuit that used ingredients that were readily available and would remain edible for over two months. Instead of using eggs as the binding agent, golden syrup or treacle was used which overcame the problem of a general scarcity of eggs during the war. These biscuits were first called Soldiers biscuits, but then became so popular that they soon became known as the ANZAC biscuit.

As the war continued, many groups, such as the CWA, church groups, schools and other women’s organisations devoted a great deal of time to making Anzac biscuits for the troops, packed into tins and sent overseas.

And here's the healthier version...

What I wanted to try was to stick to the original recipe as much as possible because let’s face it, the Anzac biscuit, when it’s made well is just delicious! This recipe has taken out the cup of sugar and the honey / golden syrup, left out the flour but I did leave in the oats because I couldn’t justify an Anzac biscuit without them.

What you're gonna need:

• 1 cup dates
• 3/4 cup boiling water
• 1 heaped tsp bi carb soda
• 1/2 cup coconut flour
• 1/2 cup almond flour
• 1/2 cup oats (optional, if you leave them out then add a little more 180 coconut)
• 1/2 cup 180 Natural Protein Superfood (coconut)
• 1 cup shredded coconut
• 125g melted butter (almond butter or you could use  2 tabs melted coconut oil)

Method:

First up, put the dates, boiling water and bi-carb into a blender and set it aside for 5 min. Then put all the dry ingredients into a bowl and melt the butter. Blend the dates and add to the dry ingredients and then put the melted butter into the bowl as well and stir.
The mixture should be moist but not runny, and not too dry.
Grab a tray and put some baking paper on the tray then grab handfuls of the mixture and mould into your perfect biscuit size.
Bake in an oven at 180 for 10-15min.

And there you have it… healthy delicious Anzac biscuits.

Christie xx

As for me, I wont be online now until next week sometime as I take some time off, and head north to a monastery where I will be meditating and observing silence until further notice (likely Monday tho). Have a fabulous weekend, and I'll see you next week with my favourite breakfast ideas that aren't your average cardboard box cereal junk, and will give you a spring in your step all day long!

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