Anzacs

GLUTEN FREE, GRAIN FREE, DAIRY FREE, SOY FREE, EGG FREE, VEGAN, PALEO

I will admit that I didn’t think it was possible to make Paleo Anzacs.   To me Anzacs are defined by oats, butter, brown sugar and golden syrup.
I have sampled various Paleo ‘Anzacs’ from cafes and health food stores with a mixture of curiosity and hopefulness.  All these biscuits were delicious…but ALL these biscuits left me scratching my head about how their creators could define these cookies as Anzac biscuits.  None were reminiscent of the Anzac biscuit of my childhood. 

Now I know some people like them chewy, others like them crunchy, some like them thin and some like them thick (if you’re wondering I’m part of the thin...but not too thin, crispy around the edges, bendy and perfectly chewy camp), but there is a definite over-arching Anzac biscuit taste that has eluded me for the 2 years I have been grain and dairy free.

I’m rather proud to say that these my friends are Anzac-y!  Upon the first bite I looked at my husband quizzically, who I found looking back at me with the same bewildered expression.  “How is this possible?”  He asked me, biscuit turning in his mouth.  “I ate a real Anzac the other day and this is…the same”, he then looked at his biscuit and then back at me with narrowed eyes “What’s even in them?” He questioned, eyes still narrowed unbelievingly.
If you too would like to know what’s in ‘em (and make yourself a batch of crispy around the edges, bendy in the middle Anzacs) then read on my friend, they are deliciously nostalgic and easy peasy!


Recipe (makes 16)
I have divided the ingredients of this recipe into the order that they are ‘blitzed’ in your food processor (or high speed blender).  The ingredients of each subsequent list are simply added in on top of the preceding ingredient list.  These biscuits are whipped up entirely in your food processor, no bowls necessary! Easy peasy!

1st BLITZ
100g raw almonds
100g walnuts
40g desiccated coconut
½ tbsp chia seeds (I used white chia seeds but you can use any colour)
50g coconut sugar (this is about ¼ cup, please feel free to reduce this amount!)
Pinch of salt

2nd BLITZ
1 tsp pure vanilla essence
2 ½ tbsp coconut oil, softened
2 tbsp maple syrup

3rd BLITZ
2 tbsp tapioca flour
½ tsp bicarb soda
40g flaked almonds
30g flaked coconut

Method
Preheat your oven to 150C and line a large baking tray with baking paper.
Place the first lot of ingredients in your food processor or high speed blender and blitz until a buttery crumb forms.  You may need to scrape down the sides of your processor a couple of times between blitzing to achieve the desired texture.
Now place the second lot of ingredients into your food processor, on top of your crumb mixture, and blitz until well combined.
Finally place the third lot of ingredients into your food processor and pulse until your dough is just combined.
Now roll your Anzac dough into 16 balls and place onto your prepared baking tray. 
Press each ball flat with your fingers; you want your biscuits to be 1-2cm thick.  Tidy up the edges of the Anzacs with your fingers so that your biscuits are nicely rounded.
The biscuits will need to be at least 3cm apart to allow for a little spreading while they bake.
At last place your Anzacs in the oven for 10 minutes!
Upon removing from the oven leave your biscuits to cool on the tray for 10-15 minutes before transferring to a wire cooling rack.  Keep in mind that your bikkies will be soft and delicate upon removal from the oven but will firm up to the perfect consistency upon cooling.
Now pop on the kettle, put your feet up and enjoy!!