Anzac Biscuits

Remembering the past

It would have been my grandfather’s 100th birthday this week, and although he wasn’t a New Zealander (he was British) he fought in world war two and had many stories to tell, mostly of the places he got to visit, the close calls he had and the comrade of his fellow soldiers. It always amazes me what the human spririt can overcome, and this Tuesday we remember those who fell,  and all who fought for our freedom.

There is true magic in being happy in the now, celebrating the simplicity of the little things, like the changing colour of the autumn trees, being able to go outside and breathe fresh air, kissing your loved goodbye before work or the gift of a simple cup of tea shared with old friends. Let’s make time to be grateful not just on ANZAC day but every day for the opportunities and freedoms we have today.

I would like to share this very delicious recipe, from Amelia Mckenzie, who is now practicing in Christchurch.

Your Naturopath, Denise x

 

 

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To celebrate this ANZAC DAY,  I have created  a simple cookie which is gluten free, dairy free and refined sugar free. It may have a quirky/non-traditional ingredient,  trust me this gives a wonderful deepth of flavour which is normally only achieved with golden syrup. Enjoy these with a lovely hot beverage or keep a sneaky stash in your pocket for when your tummy starts grumbling after the dawn service. Mia x

ANZAC BISCUITS:

1 1/2 c of quinoa flakes

1 1/2 c of desiccated coconut

3 tbsp pumpkin seeds

3 tbsp of sunflower seeds

1/4 c of coconut oil

1/2 c of rice malt syrup (or maple/honey)

2 tbsp of tamari (gluten free soya sauce)

1/2 tsp of baking soda

1/2 c of organic dried apricots

4 tbsp of warm water

Method:

Mix all dry ingredients in a bowl, except oil, rice malt syrup, water and baking soda. In a small pot, heat the coconut oil and rice malt syrup, Take off the heat and stir in baking soda, mix well until it becomes foamy. Then fold into dry ingredients and mix well. Add the some warm water so mixture binds.

Take a tablespoon of mixture and shape into cookies. Bake in a 180c oven for 6 – 8 minutes. Let them cool on tray before removing as may crumble if handling while hot.