This biscuit is 'the bomb' if you are 'feeling seedy' or your tummy needs help recovering after a 'big night on the turps' after drinking too much 'plonk'...  It's also a delicious biscuit for healthy teetotalers seeking a wholesome wholefoods boost with the seed combination improving digestive health (or for Guinness drinkers, relieves constipation!)

The foundation of a Feeling Seedy biscuit is The Original Anzac biscuit, which has Chia, Flax, and Pumpkin (pepita) seeds added to produce a rich yet mild flavour.  

# Flaxseed is one of the world's oldest crops and high in fibre, and omega-3 fatty acids. Medical research suggests that including this little seeds in your diet may help protect against cancer, lower cholesterol levels, reduce blood pressure, stabilize your blood sugar levels, and help you manage your weight.

 # Chia seeds may be small, but they’re incredibly rich in nutrients. A staple in the ancient Aztec and Maya diets, these seeds have been touted for their health benefits for centuries. The antioxidants, minerals, fiber, and omega-3 fatty acids in chia seeds may promote heart health, support strong bones, and improve blood sugar management

# Pumpkin seeds are rich in manganese and vitamin K, both of which are important in helping wounds heal - a good thing for injured Warriors! They also contain zinc, a mineral that helps the immune system fight bacteria and viruses.

ANZAC thread to this Biscuit

Mateship is a core value of the ANZAC Spirit, and an important aspect of forming soldierly camaraderie for Australian and New Zealand military personnel is the consumption of alcohol. A cultural aspect of these militaries that spans from WW1 to today is for service personnel to have lively fun with mates over a drink or two. It it is this practice that brings us to address the term 'feeling seedy' and a Segway to a slang terms for one type of alcoholic beverage (plonk) that causes one to feel seedy.

Plonk as a word used to describe alcohol is popularly attributed to ANZACs in WW1 evolved as a result of the stereotypical antipodean bastardisation of language, and specifically the cultural penchant for shortening words. In this case the French term for white wine - vin blanc. The term plonk has it's historical roots as a malapropism used by ANZAC diggers on the Western Front who misheard or had some fun with the French vin blanc using terms like point blank and vin blank.  

Over 300,000 ANZACs served in France on the Western Front between March 1916 and November 1918, and of those service men and women, over 50,000 lost their lives and over 140,000 were wounded. ANZAC troops mostly lived on a staple diet of tinned bully beef, army biscuits and jam, as fresh fruit and vegetables were almost non-existent. Under such horrendous conditions, it's no wonder a bottle of plonk would have been a great temporary escape.

When ANZAC soldiers returned home after the war, they took the term Plonk with them and it was adopted into local vernacular to originally refer to cheap, fortified wine but over time came to mean any cheap alcohol.