My Anzac Biccie Swap-Outs

I really don’t need to post this recipe. I mean, ANZAC biscuit recipes are a dime a dozen, at least in Australia! But I thought I’d share it to demonstrate how easy they are to make even if you don’t have all the ‘original’ ingredients.Food Fervour

Because I avoid mass-produced, over-processed foodstuffs, I don’t own some of the ingredients a standard Anzac biscuit recipe would ask for. It’s actually very easy to adapt most recipes; it only requires a little thought to be ‘creative’.

Here’s my ‘edited’ ingredient list and the swap-outs I use… that work perfectly well!

125gm butter (I’ve successfully used 100gm coconut oil before too)

2 tbsp golden syrup 2 tbsp organic maple syrup

1 cup plain flour 1 cup wholemeal spelt flour (I’ve also used ¾ cup rice flour & ¼ cup almond meal for a low gluten/higher protein option)

1 cup oats

1 cup dessicated coconut

½ cup sugar ½ cup organic rapadura sugar (for those who despise fructose & don’t mind over-processed products, the same quantity of dextrose will work)

2 tbsp water

1/2 tsp bicarbonate of soda

And this is how simple they are to put together:

  1. Preheat the oven to 175ºC and line a couple of trays with baking paper
  2. Place the butter/oil and maple syrup in a small saucepan over a low heat
  3. In a large bowl, mix together the flour, oats, coconut and sugar
  4. Add the water & bicarb soda to the saucepan when the butter has melted, mix it up then add to the dry ingredients. Mix well.
  5. Form balls of mixture and place them on the baking trays, spaced well apart. Flatten them out …with a spatula, some other food utensil or even just clean fingers, then…
  6. Bake for 15 minutes or until golden. Cool on wire racks.
    Should makes about 20 biscuits, depending upon how big you choose to make them!  😉

    Food Fervour

    I garnished this batch with a good ol’ Aussie macadamia nut.

 

Advertisements

The Meaning of Lunch

I have no idea why the word ‘Lunch’ brings up a particular meal description for me. Just like certain smells and songs have the power to evoke memories, for some reason, the word ‘Lunch’ to me means: a ham sandwich and cold chocolate milk.

I have, of course, eaten a huge variety of foods for ‘the midday meal’ in my 44 years, but for some strange & unknown reason, the ham sandwich, the chocolate (actually, Akta-Vite) milk and the time & place I consumed these, seems to have somehow forged an attachment to this one word.food fervour

Mum used to make our lunches for the most part. She would of course try to make us take responsibility ourselves, but ….lazy kids… say no more! Sandwiches were often the quickest, easiest meal and in that day-and-age of limited nutritional education, it stood to reason that these were what we were mainly fed.

Living in the tropics as well meant food preservation was a bit of an issue, but Mum got around that one with the help of the freezer. Making the lunches at night to freeze was also a time-saver in the mornings. Pack and go.

So my ham sandwich (cut in half horizontally, not diagonally, because it fit better in the lunchbox as two rectangles rather than triangles) and my Akta-Vite thawed out in time for ‘Big Lunch’. (In Australia, morning recess and lunchtime are known as ‘Little Lunch’ and ‘Big Lunch’. It’s fairly easy to work out, yes?) We would often eat most of our packed foodstuffs at ‘Little Lunch’ as well, leaving the morning tea fruit or whatever for the midday break.

The particular memory or image I have of myself consuming this specific menu is in my junior years at high school (so would’ve been twelve or thirteen years old). Ours was a brand new state school and there were as yet few places to sit and eat comfortably.

A couple of us are sitting cross-legged on some concrete at the rear of one of the classroom blocks and I have my lunchbox in my lap, and I’ve already vigorously shaken the plastic drink bottle full of the still-partially-frozen Akta-vite, ready to drink. I bite into the soft white bread sandwich, enjoying the saltiness of the ham chewing and swallowing before taking a swig of the sweet cold choccy milk. Ahhhh. Why do they go together so well?

While I’d now consider this kind of meal a bit of a ‘fail’ in the nutrition stakes, every now and then I decide to treat myself to those ‘sensations’. Today was one of those days. But the end product was slightly different; slightly healthier thanks to my swap-outs.Food Fervour

Instead of mass-produced ham, I used a nitrite-free product. I replaced the white bread with a high fibre gluten-free version; my pure homemade butter in place of margarine (ugh!) and instead of the sugar-loaded (but ‘mineral-dense) Akta-Vite, I mixed cacao and a little maple syrup with my fresh, homemade rice & almond milk. Admittedly, I broke from tradition and added some melted tasty cheddar to the sanger today (see pic)…. who doesn’t love a ham ‘n’ cheese “toastie”?!

Craving satisfied, without the added stress on my internal organs. But I will want a heap of veggies for tea tonight! 😉