On ANZAC Day, we don a red poppy and honour the fallen New Zealand and Australian soldiers that served to protect our countries.
On the 25th of April 1915, our ANZAC forces landed in Gallipoli (now part of Turkey) and stormed the Gallipoli Peninsula. There they were surprised by fierce opposition and suffered the loss of many ANZAC lives.
Back at home, trays of simple, oat bikkies were being baked to raise funds for the war effort at galas, parades and other public events. It is also widely believed that these hardy, oat biscuits were sent to loved ones fighting on the Western Front.
After the battle at Gallipoli, these treats became known as ANZAC biscuits and they have become a traditional bikkie that we still bake for the fallen soldiers today.
To remember and honour the lives of our ANZAC soldiers, we've created a delicious, BePure ANZAC biscuit recipe. This recipe honours the original oaty taste but has a BePure spin, skipping the gluten, dairy and refined sugars.
Enjoy these as a special treat with a mug of our delicious BePure Chai Latte.
Gluten Free Anzac Biscuit Recipe
Ingredients
- 3/4 C of gluten-free oats
- 2/3 C unsweetened desiccated coconut
- 1/2 C almond meal
- 1 tsp baking powder
- Sprinkle of sea salt
- 4 Tbsp natural maple syrup
- 3 Tbsp coconut oil, melted
- 1 tsp vanilla extract
- 4 Tbsp warm water
Directions
- Preheat the oven to 180ºC.
- Mix oats, desiccated coconut, almond meal, baking powder and sea salt together.
- Create a well in the centre and add maple syrup, coconut oil, vanilla and water.
- Mix everything together.
- Roll into balls and press flat onto a greased tray
- Bake for 12-15 minutes, they should be golden and will be soft to touch when ready.
- Allow to cool completely, they'll harden as the cool.
