Grain Free Biscuits and Slice for ANZAC Day (GF, DF, V)A wonderful GAPS diet friendly recipe from the Simple, Healing Food cookbook.
As we all remember those who sacrificed their lives for us tomorrow for ANZAC Day, thought this might be a nice recipe to share with those who usually avoid eating grains or nuts.
It has been claimed that ANZAC biscuits were sent by wives and women's groups to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation.
Grain Free Slice for Anzac Day
- 170g blanched almond meal (or pepita meal for nut free)
- 60-80g honey or coconut sugar, or to taste
- 100g macadamia or cashew pieces (or sunflower seeds for nut free)
- 70g shredded or desiccated coconut (natural, no sugar or additives)
- 1/8 tsp fine sea salt
- 1/2 tsp bicarb soda
- 140g unsalted butter (melted) or 120g coconut oil (melted)*
Preheat oven to 170C.
Chop nuts/seeds to desired texture and place in a large mixing bowl. Add dry ingredients – almond or pepita meal, coconut sugar (if using), coconut, salt & soda – into bowl and mix together.
Add melted butter or coconut oil and honey (if using) and mix until well combined. (Mixture should be able to be pressed together with fingers – if needed, add a tiny sprinkle of water.)
Tip into large rectangular dish (lined with baking paper) and press in firmly to fill dish evenly.
Bake 15-18 mins at 170C, or until golden brown.
Cool before serving. Store in fridge or freezer to keep firm and chewy.
This slice is best served cold, as it can be crumbly if served warm or at room temp.
The reason for different amounts of butter or coconut oil is because butter holds together better than coconut oil when cooked and cooled – if you use the same amount of coconut oil the slice will be crumbly. If coconut oil is reduced, it makes a crunchier slice but it holds together better.
If you want to use raw almond meal in this slice you can, but it will be a coarser texture than blanched almond meal, and may crumble a little bit. Still good though!
Grain Free Biscuits for ANZAC Day
- 80-100g pitted dates, or coconut sugar
- 40g water
- 1/4 tsp fine sea salt
- 1/2 tsp bicarb soda
- 140g unsalted butter, cubed, or coconut oil
- 200g almond meal or pepita meal
- 100g flaked, shredded or dessicated coconut (natural, no sugar added)
- 100g macadamia nuts (or other nuts or sunflower seeds)
- Preheat oven to 170C and line baking trays with baking paper.
- Place dates into food processor and chop finely, or chop by hand. Remove to a large, heavy-based saucepan.
- Add to saucepan the water, salt and bicarb soda, and cook for a couple of minutes, stirring over medium heat, until mixture is melted and well combined. Remove from heat.
- Finely chop macadamias or other nuts/seeds (to desired texture).
- Add butter or coconut oil, almond or pepita meal, coconut, and chopped nuts or seeds to saucepan and mix together with a wooden spoon until well combined.
- Drop heaped teaspoons of mixture onto lined trays and flatten (with your fingers) to about 5mm in thickness.
- Bake in 170C oven for 12-14 mins or until golden brown, then cool on the trays so they get nice and crisp.
- Store in an airtight container in the freezer.
This recipe makes about 25-30 biscuits, depending how big you make them.
Author: Quirky Cooking
For original recipe and thermomix methods head to QuirkyCooking