Normally I would make a batch of good ol’ fashioned Anzac biscuits to commemorate April 25th, but this year I have decided to do something a little different – no-bake Anzac balls.
As well as requiring no baking, these balls are wheat-free and vegan but still embody the same yummy coconutty golden syrup flavours of the traditional biscuit.
No-bake Anzac balls
2/3 cup raw or blanched almonds
2/3 cup rolled oats
1/3 cup dessicated coconut
2 tablespoons white chia seeds
pinch sea salt
1/3 cup golden syrup (you could also use agave or rice syrup but it just won’t have the Anzac-y golden syrup flavour)
2 teaspoons vanilla extract
1-2 tablespoons water
1 cup dessicated coconut, extra, for rolling
Place the almonds, oats, coconut, chia seeds and salt in a processor. Process until roughly chopped. With the motor running, add the golden syrup, vanilla and enough water so that the mixture clumps together and can be rolled into balls. Roll tablespoonfuls of the mixture into balls. Place the extra coconut in a bowl. Roll the balls in the coconut to coat. Place in an airtight container, sprinkle with any remaining coconut and refrigerate for at least 1 hour or until firm.
They will last at least a week in the fridge.
Makes 14
oOo You can also store these in the freezer for 1 month. Allow to thaw slightly before serving.
This April also celebrates 10 years living in Australia for me so I feel like a true blue Anzac now! How do you guys spend your Anzac day?
