These biscuits are sweet and although they are grain and gluten free if you have issues with insulin or are trying to lose weight they are best avoided. If however, you fancy making these biscuits around Anzac Day then go forth and enjoy with a cuppa!
In a workshop I held recently, a participant asked for an Anzac alternative as her husband eats them regularly. I have a similar biscuit munching husband which is why I made my Choc Chip Cookie recipe. If biscuits are going to be eaten daily then maybe it's better to pack them with nutrient dense ingredients rather than grains, gluten and crappy oils?
INGREDIENTS
125g organic butter (or coconut oil)
2 tablespoons of honey (or maple syrup)
1 tsp bicarbonate of soda
125g coconut (shredded gives better consistency but desiccated worked fine)
25g coconut flour
150g chopped macadamia nuts (5 sec/speed 4)
70g coconut or Rapadura sugar
METHOD
Preheat oven to 160 degrees C. Line two baking trays with baking paper and set aside.
Place butter (or coconut oil) and honey into mixing bowl and heat 2min/60 degrees/speed 2, or until butter has melted. Scrape down sides of bowl.
Add bicarbonate soda and mix 5 sec/speed 3.
Add all remaining ingredients and mix 10 sec/ reverse/speed 4. Scrape down sides of bowl and mix a further 10 sec/reverse/speed 4.
Place small spoonfuls of mixture into prepared baking trays and flatten to approx.5cm in diameter, leaving space between each one for spreading during baking.
Bake 8-10 minutes, or until golden brown. Remove from oven and allow to cool on trays for five minutes before transferring to a wire rack. Serve warm or allow to cool completely before placing into an airtight container to store.
As well as my blog I have a range of grain and gluten free alternatives to bread, biscuits, Gellies and pizza bases. I also run workshops and private consultations on how to implement a primal lifestyle and how to make it work for you. Helen Marshall 0423 678639
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