ANZAC Biscuits

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Low-carb
ANZAC BISCUITS
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ANZAC DAY
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LEST WE FORGET. A memorable day and a tradition to cook the ICONIC Anzac biscuit. Traditionally the Anzac was baked and eaten on Remembrance Day in Australia and New Zealand. The Australian and New Zealand Army Corps (ANZAC) was established in World War 1. Many wives and social groups would typically bake these biscuits and send them to their troops, as they were a biscuit that did not spoil easily.
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I've created a version that will surely not only surprise you, but you'll be bragging to all your low carb friends! You'll be secretly giggling while your non low carb friends eat the Anzac, as they'll have no idea that it's even low carb, wheat free, grain free, additive free, preservative free, nut free (SCHOOL box friendly), and can be dairy free by substituting butter
for Palm Shortening 1:1 ratio to butter.
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Originally I did not make these in mind of them turning out like Anzacs, it was a total accident!
I was super excited as you can imagine when they tasted so much like an Anzac!
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WINNING!
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ONLY 2.7g NET CARBS PER BISCUIT!
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INGREDIENTS

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

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STEPS

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.

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Tips: Makes 14 large biscuits or 28 mini biscuits. Keep in an airtight container.

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Calories: 145 Carbs: 2.2 g Fat: 13.4 Protein: 3.5 g
Large Biscuit

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This recipe is featured in our  LCHF Lunch Box eBook which contains over 40
inspiring lunch ideas recipes for you and your family to make,
bake and create in your own homes and kitchens for healthy on the go lunches.
Know that you are enriching your health, mind and body with nutritious, nourishing foods.
This recipe is nut free, wheat free, gluten free and can be dairy free to be compliant with school and workplace regulations.
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PRINT THE PDF RECIPE
BY CLICKING ON THE PHOTO!
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CLICK HERE FOR THE eBook
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Lunch Box eBook
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