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Anzac – Vegan Oatmeal and Coconut Biscuits

May 24, 2011 by Zizi

I found this recipe on a fellow Hungarian food blogger’s site, Niki. I haven’t heard of this Anzac biscuit before. Have you? Let’s see the interesting story of it…
Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. It has been claimed the biscuits were sent by wives to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation. Today, ANZAC biscuits are manufactured commercially for retail sale. The first published use of the name Anzac in a recipe was in an advertisement in the 7th edition of St Andrew’s Cookery Book (Dunedin, 1915). This was a cake, not a biscuit, and there were no mixing instructions. The combination of the name Anzac and the recipe now associated with it first appeared in the 9th edition of St Andrew’s Cookery Book (Dunedin, 1921) under the name “Anzac Crispies”. Subsequent editions renamed this “Anzac Biscuits” and Australian cookery books followed suit. This is a sweet biscuit and very popular in Australia and New Zealand. (Source: Wikipedia.)

Anzac – Vegan Oatmeal and Coconut Biscuits

Ingredients
– 100 g rolled oats
– 100 g desiccated coconut
– 100 g whole wheat spelt flour
– 50 g white spelt flour
– 100 g coconut oil
– 80 g birch tree xylitol (you can use cane sugar instead of this)
–  1 teaspoon baking soda
– 2 tablespoons rice syrup (you can use honey, agave or golden syrup)
– 2 tablespoons hot water
Method
Preheat the oven to 170C (325F). In a small bowl combine coconut oil and rice syrup. In another separate bowl mix together the dry ingredients: oatmeal, desiccated coconut, flours, baking soda and birch tree xylitol. Pour the rice syrup mixture into the dry ingreditens, add the hot water and using a wooden spoon mix until just combined. You will get a sticky dough. Take two teaspoons of the dough, form a ball and place on the baking sheet lined with parchment paper. Flatten the ball slightly, then repeat with the remaining dough. The biscuits will spread during baking so leave space amongst them. Bake for 15 minutes at 170C (325F) until the biscuits are pale golden brown.

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Filed Under: baking, cookies, edible gift, sweet, vegan

Lemon Rosemary Butter Cracker

May 9, 2011 by Zizi

I was craving after some savoury crackers. I found a package of butter in the fridge that wasn’t very fresh so I thought I should use it and bake something salty. It is a very easy and quick recipe. And the rosemary smell coming out from the oven… is amazing!

Lemon Rosemary Butter Cracker

Ingredients

– 150 g white spelt flour
– 50 g whole wheat spelt flour
– 100 g cold butter
– 1 teaspoon baking powder
– 1 organic egg
– 1 lemon’s greated zest
– 2 tablespoon rosemary leaves, chopped
– 1-2 teaspoons salt
– pepper

Method

In a bowl crumble the cold butter with the flours. Add salt, baking powder, pepper, rosemary, lemon zest and the egg. Mix everythig together until incorporated. Divide the dough into half and transfer each of them to clingfilm and shape into logs (10-12 cm long, 3-4 cm diameter). Wrap well and place in the fridge until hard, at least 1 hour. 
Meanwhile preheat the oven to 170C (350F) and line a baking sheet with parchment paper. Unwrap the logs and cut crosswise into 5 mm thick slices. Arrange the crackers on the prepared pan. Bake the crackers until golden brown on the edges and lighter in the centre (for about 15-20 minutes). Transfer to a wire rack and let cool completely.  The crackers will keep in an airtight container in cool dry place for up to 10 days.

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Filed Under: baking, biscuit, cracker, edible gift, lemon, salty, savoury

Vegan Peanut Butter-Chocolate Oatmeal Cookies

April 1, 2011 by Zizi

I’m addicted to peanut butter. I always liked it but now I’m an addict. Peanut butter is not as popular in Hungary as in the USA. It is very difficult to buy it, you can not get it in every store. And actually it is quite expensive. A month ago it was on sale in a supermarket so I bought a few jars just to make me happy. 
These cookies are very easy to make and you don’t even have to bake them!

Vegan Peanut Butter-Chocolate Oatmeal Cookies

Ingredients

– 1/2 cup peanut butter (crunchy or smooth)
– 2 cups rolled oats
– 1/2 cup coconut oil
– 1/2 cane sugar
– 1/2 cup oatmilk
– 2 tablespoons unsweetend cocoa
– 1/2 vanilla bean, split and seeded

Method

In a small pan combine oatmilk, coconut oil, cane sugar and cocoa. Heat the pan over medium-low heat until boiling while stirring continuosly. Remove from heat then quickly add peanut butter, oats and vanilla. Combine until smooth. 
Place parchment paper on a big tray. Drop spoonful portions onto the paper and flatten them with the spoon. Leave the tray in a cool place or in the fridge until the cookies begin to harden (1-2 hours). These cookies are a bit soft, moist and gooey but definitely so yum. From this quantity I made 18 cookies so I suggest you should make double portion for the first time. 🙂

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Filed Under: chocolate, cookies, edible gift, peanut butter, vegan

Truffles for Christmas

December 24, 2010 by Zizi

I love giving home made Christmas presents to my friends and family. Like every other year I made truffles… but now in a vegan way because my mother in law is on a special diet. I found these recipes on  one of my favourite blogs, David & Luise’s Green Kitchen Stories. I love all their healthy, nourishing recipes. Check them out.
These truffles are great for any other occasions or to have a great snack in the fridge just in case you crave for some sweets.
Ingredients (1. version – Chocolate-almond-coconut truffles)
– 12 dates, seeded
– 100 g almond, without skin
– 100 g desiccated coconut
– 2 tablespoons coconut oil
– 1 tablespoon coconut milk
– 1 tablespoon water
– 4 tablespoons cocoa powder, unsweetend
– 1 teaspoon cinnamon
Method

Mix all the ingredients in a blender for 2 minutes (don’t worry if it looks to dry it will be easy to form the mixture). Form 15-18 little balls with your hand and roll them in cocoa powder or in desiccated coconut.  Place them in small paper liners and put in the fridge for a while before serving.
Ingredients (2. version – Coffee-oat-chocolate truffles)
– 15 db dates, seeded
– 4 tablespoons oat flakes
– 2 tablespoons desiccated coconut
– 2 tablespoons coconut oil
– 2 teaspoons fresh espresso
– 2 tablespoons cocoa powder, unsweetend
– 1/2 teaspoon ground cardamom
– 1 vanilla bean, split and seeded
– 1 tablespoon water
Method

Mix all the ingredients in a blender for 2 minutes. Form 15 little balls with your hand and roll them in desiccated coconut or oat flakes. Place them in small paper liners and put in the fridge for a while before serving.

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Filed Under: almond, chocolate, Christmas, edible gift, sweet, vegan

Vegan Peanut Butter Cookies

December 20, 2010 by Zizi

I learnt this recipe at the Makifood Cookery School from Chef Maki. It is very easy to make, it only needs just a few ingredients. I always find it comforting to have cookies at home like these.

Vegan Peanut Butter Cookies

Ingredients

– 1,5-2 cups whole wheat spelt flour
– 3/4 cup peanut butter (creamy)
– 1/3 cup coconut oil
– 1/4 cup maple syrup
– 1/4 teaspoon salt

Method

In a bowl mix everything together until you get a non-sticky dough. Form little balls from dough and place them on the baking sheet lined with parchment paper.

Flatten the balls with a fork and bake them for about 15-20 minutes at 175-180C (325-350F).

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Filed Under: baking, cookies, edible gift, peanut butter, sweet, vegan

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