Vegan Anzac Biscuit – “…how very healthy, Australia!”
To celebrate Anzac Day, we have made a delicious, wholesome vegan cookie based on the traditional recipe. As the story goes – “a hearty ‘meal in a biscuit’ that shipped well and stayed fresh, as well as being a great way to raise much needed funds for the war effort”.
In Australia, Anzac Biscuits made it into everyone’s homes and hearts due to their delicious, chewy, crunchy, buttery warmth. They are super easy to make, and we hope you enjoy our healthy vegan make-over that we have given them!
Whilst Anzac Day is celebrated across the nation in a myriad of ways, it is a time where we come together to acknowledge those who have died in service to our nations. Here’s some of the ways this was done:
- Drinking ‘gunfire’ coffee – which is black coffee and rum
- Attending the dawn service
- Playing ‘two-up’ – a simple coin toss (heads/tails) and picking which way they will land
- Baking and of course, eating Anzac Biscuits
- Storytelling with family and friends
- Stopping for a moment to enjoy the haunting sound of The Last Post…
In military tradition, The Last Post marks ‘the end of day’. It was incorporated into funeral and memorial services as a final farewell, and symbolises that the duty of the dead is over and that they can rest in peace. On Anzac Day, it is followed by one or two minutes of silence, then a second bugle call, Reveille (also known as The Rouse) is played.
The Ode by Laurence Binyon (as part of his poem ‘For the Fallen’)
At the Anzac Day ceremony, an invited speaker often recites The Ode and upon his or her completion of the recitation, those present repeat the last words ‘We will remember them’. After a short pause this is followed by ‘Lest we forget’.
They shall grow not old, as we that are left grow old;
Age shall not weary them, nor the years condemn.
At the going down of the sun and in the morning we will remember them.
Vegan & Healthy
This vegan cookie is a great lunch box filler for kids (or big kids) or a nice treat with a cup of tea/coffee all year round!
Oat Flour is simply grounded oats. Of course, you can buy it already done, but it is so simple and cheap to make your own flour in the Kuvings Blender.
- 1 tablespoon ground flaxseeds + 3 tablespoons water
- 1 cup rolled organic oats
- 3/4 cup desiccated coconut
- 2/3 cup coconut sugar
- 1/2 cup oat flour
- 1/2 cup almond flour
- 1/3 cup melted coconut oil
- 2 tablespoon maple syrup (or golden syrup if you have it)
- 1/2 teaspoon bicarbonate soda
- 2 tablespoon boiling water
Flours were blended with Kuvings SV500 Vacuum Blender
Place your oats into the blender and place the lid on the jug and the noise-reduction cover on. Touch ‘power on’ button and select auto blend button. Let the Blender do its thing. Put into a bowl and then repeat with Almonds.
Step 2: Make your ‘flax-eggs’
In a small bowl, combine the ground flaxseeds and water to make a flax egg. Whisk until uniform and set aside.
Step 3: Preheat your oven
Preheat the oven to 350F/180C. Line a baking tray with parchment paper/or lay down a silicon baking mat.
Combine the melted coconut oil and maple syrup in a small saucepan and warm through. In a small bowl, mix together the bicarb soda and boiling water. Add this to the maple syrup and coconut oil mixture and stir well. Pour the wet ingredients into the dry. Add in the flax egg. Stir until you get a sticky dough.
Step 5: Roll out your biscuits/cookies
Gently shape the dough into small balls (the mixture is soft and sticky) and place on the prepared tray, leaving room between them to spread out a bit. Tip: cover the base of a glass with parchment paper and press the balls down to flatten the cookies.
Step 5: Pop them into the oven
Bake for 15-20 minutes until brown on top. The cookies will still be soft to touch, they will harden as they cool. Remove from oven and cool for 5 minutes on the tray, before transferring them to a wire rack.
They will remain fresh and moist in a sealed container for about a week.
“Eat good. Feel Good”
Want more healthy plant-based recipes?
We acknowledge and pay our respect to the traditional custodians of the lands and waters past, present and emerging and their continuing connection to land, sea and waters.
We respectfully acknowledge their cultural, spiritual customs and practices.