½ cup sunflower seeds
½ cup sesame seeds
2 tbsp. Natvia
2 tbsp. psyllium husk
1 + ¼ cup unsweetened coconut flakes
1/4 unsweetened shredded coconut
2 tbsp. coconut flour
2 large free-range eggs
1 tbsp. coconut oil
1 tsp bicarb soda
2 tsp vanilla extract
50g softened unsalted butter
Pinch of salt
Step 1. Grind the sunflower and seeds together in a blender
or food processor. Place mix onto non-stick baking paper lined tray.
Step 2. Preheat oven to 160 degrees Celsius.
Step 3. Combine the flours, coconut flakes, shredded coconut, coconut oil, salt, vanilla and Natvia together and bake on the tray for 15-20 mins or until
golden brown. Toss the mixture every 3-4 mins to prevent burning.
Step 4. Once browned, transfer to a large mixing bowl.
Allow to cool slightly, then crunch up the mixture with your hands.
Add the eggs, butter and bicarb, and mix well.
Step 5. Spoon tablespoon amounts onto a large baking tray lined with
non-stick baking paper and use a fork to flatten the Anzacs out.
Bake in the oven for 8-10 mins.
Tips: Makes 14 large biscuits or 28 mini biscuits. Keep in an airtight container.
Calories: 145 Carbs: 2.2 g Fat: 13.4 Protein: 3.5 g