The legacy of the ANZAC biscuit can be traced back to WW1. It is told that the biscuits were sent by wives to soldiers overseas as the ingredients did not spoil easily and the biscuits kept well during the long journey to their loved one. The traditional ingredients of an ANZAC biscuit are rolled oats, flour, desiccated coconut, sugar, butter, golden syrup, baking soda and boiling water. Without wanting to be disrespectful to the ANZAC legacy, I wanted to create a treat that could be enjoyed by those who cannot eat oats (gluten), butter (dairy), or sugar. The traditional flavour of the ANZAC biscuit comes from the Golden Syrup and Coconut, which I have kept, and I used Almond meal in place of the oats.Enjoy, remember and salute those who have given their lives so that ours may be
Prep Time10 mins
Total Time10 mins
- ¾ cup Almond Meal
- 2 Tablespoons Arrowroot
- ½ cup unsweetened Desiccated Coconut
- ½ Tablespoon Coconut Oil melted
- ½ Tablespoon Coconut Cream
- 1 1/2 Tablespoons Golden Syrup
- ½ teaspoon Vanilla Extract
- Extra unsweetened Desiccated Coconut for rolling
Place the dry ingredients into a blender and process until mixed through.
Add the wet ingredients and blend until fully combined.
This can also be done in a bowl and stirred with a spoon if you don’t have a blender.
Form the mixture into small balls (approximately ½ Tablespoon each) and roll in the extra Coconut.
Place the truffles in the fridge for 1 hour before serving.
Store the truffles in the fridge