AIP Anzac Biscuits

ANZAC biscuits are an Aussie classic, and a timely reminder of how much we owe the those that fought for our freedom in the First World War.

Despite the legend that these delicious biccies were made by the women left at home and sent to the brave soldiers on the western front, it’s more likely that Anzac Biscuits were made to sell at fetes and fundraisers to raise money for the war effort. It is true however that they are traditionally made using shelf stable ingredients (which would have lasted the long trip from the antipodes) including oats, flour, maple syrup, desiccated coconut, sugar, butter and bicarbonate of soda.

Regardless, we love these delicious little momento’s of remembrance (lest we forget) but unfortunately for those that are gluten intolerant, the ingredients of the humble Anzac biscuit can cause tummy upsets. Luckily wellness writer Emily Pruitt from Solefire Wellness has created an alternative  version of these traditional home baked treats that are low FODMAP, AIP and Paleo friendly. Yipee!

 

INGREDIENTS

  • 1 cup tigernut flour, sifted
  • 1/2 cup diced Tigernuts (or sliced from whole)
  • 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

 

METHOD

  1. Sift your tigernut flour into a large bowl and add the diced/sliced Tigernuts, shredded coconut and coconut flakes into bowl, stir to combine.
  2. 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).
  3. Pour the melted liquid mixture into dry ingredients, and stir together until well-combined.
  4. 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.
  5. Preheat your oven to 160ºC and line 2 baking trays with baking paper.
  6. Once the ‘log’ is solid, using a kitchen knife, slice into rounds about 1cm thick and place them 2cm apart on the baking trays.
  7. 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!)
  8. Store in fridge and enjoy!

 

Find out more of Emily’s healthy and delicious creations at https://solefirewellness.com  or visit her lovely Instagram account or Facebook page.

 

Love TFF xx

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