Thursday, 25 April 2013

lest we forget: raw anzac truffles

There are many, many reasons why I love Australia. On this autumn day, as we remember our Anzacs and their fight for the freedom of this sunburnt country, I reflect upon how this has impacted my family, my freedom and my life.

My mother's grandfather (on her mother's side) and her father both fought in world wars. In Canberra, there are records that show that my mother's grandfather, my great-grandfather, was the seventh soldier enlisted in the Australian Army to serve in World War I. He fought at Gallipoli and was what they call a light horseman; he was fortunate to survive. 

My mother's father, my beloved late poppa, fought in Papua New Guinea during World War II. Just like many men who have seen war there were many things that he did not talk about. But this we do know: he was shot by a sniper with a machine gun down his left leg and was carried through the jungle by the Fuzzy Wuzzy Angels, Papua New Guinean people who assisted wounded Australian troops down the Kokoda Trail. My poppa was brought home to Australia in a full body cast, which extended down his injured leg. He was in hospital for about 18 months after returning home, and as a result of the injuries that he sustained, he suffered life-long health problems. He was 17 years old when he enlisted; he too was fortunate to survive.

Today, I tell their stories and remember their names. I celebrate their lives; lives that were laid down in service to their country. May we remember them, may we remember their sacrifice. May we remember that we are fortunate too; we are the ones who walk in the freedom that those who have gone before us fought for. 

I dedicate my raw vegan reinvention of the traditional Anzac biscuit to the memory of my brave poppa, Jack Humphrey Rothe (30 June 1924 - 8 June 1998).

raw anzac truffles

1 1/2 cups oat groats or rolled oats
1/2 cup raw cashews
1/2 cup raw almonds or almond meal
1/2 cup dried shredded coconut
1/2 cup medjool dates, pitted
1/4 cup pure maple syrup (substitute: coconut nectar)
1 Tbs coconut oil/butter, in liquid form
1 tsp vanilla extract or ground vanilla bean
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Pinch Celtic sea salt or Himalayan crystal salt
Rolled oats and/or dried desiccated coconut, to roll

Process all the dry ingredients in a food processor or a high-powered blender. When dry ingredients are like a powder add the dates to the mixture and process until well combined. Next, add the wet ingredients to the mixture and either process in a food processor, or mix together with clean hands. Roll the batter into bite-sized balls and if desired, roll in either the rolled oats or desiccated coconut. Store the truffles in a covered container in the fridge or the freezer. Makes approximately 20 truffles. 

In Flanders Fields
by John McCraw

In Flanders fields the poppies blow
Between the crosses, row on row,
That mark our place; and in the sky
The larks, still bravely singing, fly
Scarce heard amid the guns below.

We are the Dead. Short days ago
We lived, felt dawn, saw sunset glow,
Loved and were loved, and now we lie
In Flanders fields.

Take up our quarrel with the foe:
To you from failing hands we throw
The torch; be yours to hold it high.
If ye break faith with us who die
We shall not sleep, though poppies grow
In Flanders fields.

Lest we forget.

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