Thursday, April 25, 2013


Today we will remember them
When l was backpacking with Ads through Turkey we stood at Anzac Cove and l was forever changed. I understood for probably the first time the sacrifice made for our country and the cost of lives much younger than I was. At 25, l stood on the shore and realised just what had taken place. It was an incredibly emotional experience. 
On Anzac day it's a tradition in our home to make Anzacs. l have been doing it with Miss Three for a while now. This morning once again we make them while telling her the story of her of all those who trained and served. Today l thank all that have kept us safe. 
We will remember them.


1 cup (90g) of rolled oats
1 cup (150g) plain flour
I cup (220g) firmly packed brown sugar
1/2 cup (40g) desiccated coconut
125g of Butter
2 tbls golden syrup
1 tbls water
1/2 tsp bicarbonate of soda

How to make

Preheat oven to 160/140 degrees (fan forced) grease oven trays and line with baking paper
Combine oats, sifted flour, sugar and coconut in large bowl.
Stir butter, syrup and water in small saucepan over low heat until smooth; stir in soda. Stir into the dry ingredients.
Roll level tablespoons of mixture into balls, place about 5 cm apart on trays, flatten slightly. Bake about 20 minutes, cool on trays.

Prep Cook time 35 mins
Makes 25

Nutrition per serve:
Protein: 1.7 g
Total fat: 5.7 g
Saturated: 1.7 g
Carbs: 8.1 g
Sugars: 2.7 g
Fibre: 1.2 g
Calories: 89
Kilojoules: 375

I sourced some other versions on the traditional Anzacs from thehealthychef here.

Version 2:  


1 1/2  cups  (150 g / 6 oz) rolled quinoa (quinoa flakes)
1/2  cup (40 g / 1  1/2 oz) desiccated coconut
1/2 cup (60 g / 2  1/4 oz) flaked or chopped almonds
2  1/2 tablespoons macadamia nut oil, cold pressed coconut oil or olive oil
2 tablespoons honey or your alternative such as organic maple syrup or yacon, rice syrup…
1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean paste

How to make

Combine quinoa, coconut and almonds into a food processor or dry jug in the Vitamix.Add the oil, honey and vanilla.Turn on the food processor and mix well for about 15 – 30 seconds or until combined. Add the water and process again. The addition of water will help the cookie mixture stick together. Form into 20 small spoonfuls and place onto a baking sheet lined with baking paper. Flatten down with enough room around each cookie. Bake for 20 -30 minutes in a low 150 C (300 F) oven or until golden brown. Cool completely before eating and enjoy.
Makes 20 delicious Anzac cookies
Store in an airtight container for 5 days.
Nutrition per serve:
Protein: 1.8 g
Total fat: 5.8 g
Saturated: 1.7 g
Carbs: 7.9 g
Sugars: 2.9 g
Fibre: 0.6 g
Calories: 91
Kilojoules: 383



1 cup (125 g / 4 oz) organic wholemeal spelt flour
1 cup (85 g / 3 oz) desiccated coconut
1 cup (160 g / 5 1/2 oz) coconut sugar or natural unrefined brown sugar
1 cup (100 g / 3 1/2 oz) rolled organic oats
125 g (4 oz) quality butter or (cold pressed coconut oil or macadamia nut oil)
2 tablespoons honey
1 teaspoon vanilla bean paste
pinch bicarb soda
1 tablespoon warm water

How to make

Combine spelt, coconut, sugar and oats into a large bowl.
Melt the butter, vanilla and honey in a small pot over a gentle heat.
Combine bicarb soda and warm water to dissolve.
Stir into the butter and mix well until it all foams up in the pot.
Remove from the heat and pour into your spelt mixture.
Combine well until a dough forms.
Rest for 30 minutes covered at room temperature.
Form into biscuits and press down onto a tray lined with baking paper.
Bake in a preheated 150 C / 300 F oven for 20 – 30 minutes or until golden.
Cool for 30 minutes then enjoy.
Store in an airtight container for unto 1 week.
Makes 30 small portions

Nutritional info per serve
Protein 1.0 g
Total fat: 5.5 g
Saturated: 3.8 g
Carbs: 11 g
Sugars: 6.8 g
Fibre: 1.1 g
kilojoules: 403
Calories: 96

x Mummafox

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