Each year we have the privilege of paying homage to those who laid the foundations of freedom for the current (and future) Kiwi generations.
We are incredibly lucky to be in peaceful times, and I’m incredibly fortunate to have never had to experience the horrors of war first hand.
My bisabuelo (Spanish for great grandfather) died in the Spanish civil war, so on ANZAC Day, I like to give special thanks for both the ANZAC’s and his sacrifice. Without them, it is unlikely that I would be here today.
My Abuelo was made father-less at the age of 14. He experienced terrible hardships and lived pretty close to the poverty line, often going without. Abuelo was forced to become a man much before any child should.
It was almost by chance that in his late thirties, he came with Abuela and Papa to New Zealand to seek a better life. Here, he worked incredibly hard, often with three jobs working up to 80 hours a week. Now that he is retired, he enjoys the rewards of the seeds he sowed – this is a true inspiration and driver for me that anything is unimpossible.
So, a simple way to show gratitude for those who fought, as well as for those who are in my current life, is to bake ANZAC cookies.
ANZAC biscuits, which are egg free and milk free, were designed to give to the ANZAC soldiers during World War I as a nutrient dense alternative to bread because they had a much longer shelf life.
Due to their simple recipe, it is relatively simple to make them refined sugar-free and dairy-free. This ANZAC biscuit recipe, therefore, is vegan, has no refined sugar, milk, butter or eggs, but is still deliciously crunchy and authentic tasting.
I plan to share these with my much cherished Abuelo y Abuela tonight.
- 1 cup almond meal
- 1 cup rolled oats
- 1 cup organic coconut shredded
- ½ cup coconut sugar
- 1 teaspoon cinnamon
- ½ cup coconut oil
- Pinch Himalayan salt
- 2 tablespoons maple syrup
- ½ teaspoon baking soda
- 1 tablespoon water
- Preheat the oven to 180ºC. Line a baking sheet with baking paper.
- In a mixing bowl, combine almond meal, coconut, coconut sugar, cinnamon, Himalayan salt and the oats. Stir well.
- Melt the coconut oil over a low heat then stir in the maple syrup.
- Combine the baking soda and water, then add to the oil mix – it will froth up.
- Add the wet mix to your dry mix and combine it well.
- With wet hands, firmly press mixtured into small balls, then flatten into biscuit shapes on the baking tray of the dough and press together firmly. I got 12 out of this, but they were generous so could easily get more.
- Bake for 15-20 minutes until just golden.
- Cool on a wire then eat with thanks to the ANZACs
- If they don't get eaten first, they will keep in an airtight container for about a week.