Welcome back, April 25 is Anzac Day in Australia and New Zealand.
For those of you not from these parts, ANZAC stands for Australian and New Zealand Army Corps. During World War 1 the Anzacs fought together at Gallipoli in a doomed attempt to take a peninsula in the then Ottoman Empire. They fought for 8 months, suffering huge casualties before abandoning the attempt.
Since then, Australians and New Zealanders have commemorated our war dead on the anniversary of the first landing at Gallipoli. Australia has a holiday, and thousands attend dawn services and marches to say thank you to those who fought and died in battle.
While we didn’t attend the dawn service we did take time to acknowledge those who had gone before. One of my ancestors fought at Gallipoli before ultimately dying on the Western Front in Ypres. In the Second World War, one of my uncles was a Rat of Tobruck, and my grandfathers both fought in the war.
One of my other uncles was actually a maths whiz and was involved in the work done in Bletchley Park in the UK where they worked to decode the German signals and commniques. I wish I’d inherited his flair for maths!
During the wars, the women left at home would create packages of clothes and treats to send to their menfolk fighting at the front. Amongst the treats they would make were Anzac biscuits. These were a sweet treat that could be packaged up and survive the travel from Australia to Europe. They are now a traditional biscuit loved by many.
The problem for us celiacs is they are made with flour (obviously) and oats. Here in Australia, oats are on the banned list for celiacs because they can cause a reaction for some people. So, the trick with making Anzac biscuits, is not so much the flour, but finding a substitute for the oats. So I decided to give quinoa flakes a go. They have a nutty sort of flavour, and I felt they should hold their shape when baking. So I had a go, and the result was delicious. My partner kept claiming they had “fallen on the floor” so he had to keep eating them. I’ve put the recipe here for you to try.
Even if you’re not an Aussie or Kiwi you should enjoy these. They are not too sweet, and are a nice crunchy snack for morning tea.
I’m About to Start Baking Again
After a hectic few weeks dealing with my mother taking a tumble, Easter and school holidays, I’m about to get back into the baking again. I was thinking of having a go at some of those bread recipes I’ve missed like bread sticks, and cinnamon scrolls. Is there anything you’ve been missing since going gluten or wheat free?
Why not drop me a line and let me know so I can take a look and see if I can work out a recipe for you? Just jump scroll down and leave me a message to let me know what breads or rolls you’ve been missing? If you’re in the Northern Hemisphere, you’re coming into winter. What about a nice fruit loaf to toast and have with hot chocolate or coffee for breakfast?
Until next week, stay safe and eat well.