After gardening the other day I suddenly felt like eating Anzac biscuits….but as many of you know I generally follow a Paleo way of eating, and Anzacs have oats, sugar, and butter….so I adapted the recipe and was really pleasantly surprised at how great they tasted! It made 2 trays of biscuits and by the time I’d put the first tray in the oven the chia had started to thicken the mixture even more which allowed me to roll it into balls and squash it down lightly with the palm of my hand, which made for a more shop-bought biscuit look.
Then I thought I should try it again before sharing the recipe….just to make sure it worked! I decided I’d make some for my mum who can’t have much honey so I substituted the honey (which was already a substitute for sugar!) back to coconut sugar. Of course this made it a much drier mixture and so I had to add another cup of water. They still tasted great, but not as much as the ones with honey!
So, here’s the recipe with honey if anybody would like to try it, and if you want to substitute anything else go for it!:
Mix 1 cup of almond meal, 1/2 cup each of ground chia, ground sunflower seeds, coconut flour, and coconut. (I ground all these separately in my Thermomix before adding them to a mixing bowl).
Mix 1/2 cup each of macadamia oil and honey, plus 1 tablespoon of maple syrup, and warm slightly. Add 1 teaspoon of bi-carb of soda that has been dissolved in 2 tablespoons of boiling water.
Mix the wet mixture in with the dry ingredients and stir for a few minutes until it thickens enough to roll lightly into small balls which you flatten a bit once they’re placed on the oven tray (you can use a fork but I find the palm of my hand works just as well).
Cook at 160 degrees C until they’re browned – I think it was about 20 minutes. Cool on tray. Enjoy 🙂
That’s two mornings in a row now that have been cool, and I mean the temperature has been lower and more comfortable, although it is pretty ‘cool’ to also be living here surrounded by the beautiful mountains.
A light breeze filters through and around the house, gently swaying the bushes and trees in the garden, the water from the sprinkler reflects the early morning light like diamonds cascading to the parched earth. Even the birds seem louder and more active, hopping around the lawn, drinking from the birdbath and playing in the water. It’s beautiful to sit on the verandah and just take it all in….yes, there’s still a bit of smoke haze around the hills – but nowhere near as heavy as last night where there was a glowing red sun amidst the smell of thick smoke blowing in from fires burning in the bush 60km away. The helicopters have been flying over the house and back for a few days now, carting water and firefighters to the mountainous terrain where the fire tears its way through the bush. It’s easy to feel safe here, confident in the abilities of our wonderful firefighters.
It’s also good weather to restock the snack foods, raw chocolate balls and mini mango cakes (world’s easiest recipe, flour free and dairy free – thanks to my sister Jacinta for sharing it with me).
There’s also nothing better than to be able to wander across the back lawn to the vegie garden and pick fresh ingredients for my morning omelette. Knowing there’s been no chemicals anywhere near them, spinach, basil, chives, chillies, zucchini, and this morning the first tomato of the season 🙂 I, of course, won’t be eating the tomato raw – never been to my taste, but I will bottle them for using in casseroles and pasta sauces later in the year. And the lemons are falling off the trees, trying to make room for the second crop of the year which are just starting to grow….so might be making lemon cakes later – and will freeze some of the juice for making raw vegan raspberry mousse cake later in the year!
A few more days of this cooler weather is forecast, and then back to the more usual hotter weather that we enjoy in Summer here!