They shall grow not old, as we that are left grow old;
Age shall not weary them, nor the years condemn.
At the going down of the sun and in the morning
We will remember them....
ANZAC Day has always been a significant day. I come from a military family and have always been so proud of the men and women in my family and circle of friends who have served in the Australian Military.
As two Australians raising our children outside of Australia, we work really hard to make sure our kids FEEL Australian. It is something we talk about often. We read Australian books, listen to Australian music, and even watch vintage Play School. Madeleine was born in London, and Lachlan was born in Dubai but our kids know that they are Australian and that even though they have never lived there a day in their lives, Australia is Home. The longer we live away from home, the more effort we make to stay connected to our roots.
I was overwhelmed with how connected I felt whilst making ANZAC Biscuits last night, with the smells of golden syrup and butter wafting through our house. It dawned on me that at that exact moment, in kitchens all across the world, Australian's (and Kiwis too) were doing the exact same thing. Mixing together the same simple ingredients that the soldiers' mothers mixed all those years ago, paying their respects and honouring our freedom.
This year we have been reading ANZAC Ted, Maddie made a poppy for each of her Australian/Kiwi friends here in Abu Dhabi, we baked Anzac Biscuits and I also made these Anzac Truffles. I have made some deliciously indulgent Anzac recipes in the past (Salted Caramel ANZAC Blondies and ANZAC Biscuits with Caramel Ganache are my favourite two!), and whilst these truffles are delicious, they are my first attempt at a healthy take on an Anzac treat. I love a humble Anzac Biscuit, and often make them gluten free, but this year I wanted to make an Anzac-inspired sugar-free energy ball, and found this tasty little treat from Wayfaring Chocolate.
1/2 cup cashews
1/3 cup sesame seeds
1/2 cup desiccated coconut
2/3 cup rolled oats
1/3 cup golden syrup
2 tsp vanilla
Place all the dry ingredients in a food processor and pulse until finely chopped. Add in the golden syrup and vanilla and pulse until the mixture clumps together and can be formed into balls. Roll into balls and roll in a little extra coconut. Place in the fridge to set for a few hours.
Now, for a healthier twist these truffles are a pretty good likeness to the real deal. But. Your kitchen doesn't have that glorious buttery/oaty smell from baking classic ANZAC Biscuits. So, I would recommend always making these truffles in direct conjunction with baking the original biscuit too.
.......Lest we forget.