It’s Anzac Day this Saturday, and a very special 100 year Remembrance Day for all of the men and women who fought and served at Gallipoli in World War I. (Anzac Day is about all of the Australians and New Zealanders who have served or lost their lives in all wars).
I find it quite incredible to think that only a couple of generations separate us from World War I. It is really very recent history. My own paternal grandmother who died a couple of years ago, was a small girl in 1915, and that is astounding to me.
My connection to her life is limited. I didn’t see her very often, as she lived in another part of the country. When I did, it never occurred to me to try and delve into what must have been a fascinating insight into the entire goings on of the 20th century. I was far more interested in her freshly baked bread, homemade apricot jam, and thick freshly skimmed cream…a wonderful memory in its own right.
I don’t know if she would have been interested in sharing her past, or speaking about how the ‘Great’ Wars affected her life. For those who have lived through them, it’s probably a mixed bag of emotions and memories. Some they want to share, and some they don’t. Most of us will never know the full story, or really know the pain of war. So instead we remember. We remember who they were, and what they did, on this special day of remembering.
Lest we forget.
I created and published this recipe last year, and I’ve been making them fairly regularly ever since. Sometimes I make them with honey, sometimes with golden syrup, sometimes with both. They are all delicious.
Grain-free Anzac Biscuits
1 cup of shredded coconut
1/2 cup of rapadura sugar (or any other sugar you prefer)
1/2 cup coconut flour
1/2 cup of roughly chopped raw almonds
2 tablespoons of golden syrup (or honey)
1/2 teaspoon bicarbonate of soda
2 tablespoons of boiling water
Combine all dry ingredients. Melt butter and golden syrup/honey over low heat until melted. Mix bicarb soda with boiling water and add to melted butter mix. Then stir wet ingredients into dry ingredients. Take spoonfuls of mix and place on greased tray. Flatten out each bickie. Bake at 150 degrees Celsius for 20 minutes, then cool on a tray. They harden up as they cool. Enjoy!
Makes about 20
Shared with Essentially Jess for IBOT