Us Aussies share a lot of great traditions, many of which involve certain foods. We definitely have some ripper food icons to say the least. A few that are likely to feature in most of our childhood memories include lamingtons, pavlova, vegemite and fairy bread!
Now let’s not forget the humble, delicious, and arguably most iconic Aussie food icon – the ANZAC biscuit!
History of the ANZAC Biscuit
The exact history of the ANZAC biscuit is often debated. Many say during the first world war, ANZAC biscuits were baked by loved ones and sent over to the soldiers in Gallipoli. Since they are an eggless biscuit with plenty of sugar to preserve them, they have a decent shelf-life. Whilst they don’t preserve as long as ‘hardtack’ biscuits (a staple biscuits sent to soldiers), ANZAC biscuits were thought to survive the journey to be enjoyed by our troops.
Are ANZAC biscuits low FODMAP?
Traditional ANZAC biscuits are not low FODMAP, but that doesn’t mean you have to miss out. Try our delicious low FODMAP ANZAC biscuit recipe for a tasty alternative you can enjoy. For this recipe you can use either quinoa flakes or oats. Oats will produce a more classic ANZAC biscuit, and are low FODMAP, but may not be suitable if you have coeliac disease or gluten intolerance (oats may contain traces of gluten). The quinoa flakes give a nice nutty flavour, so are suitable as a substitute to oats. Whilst coconut and golden syrup can be high FODMAP in large quantities, the quantities in this recipe are low FODMAP.