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.
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.
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!
So this is a spin off of the ANZAC biscuits follow the recipe below. I've been trialing this recipe for over 2 weeks now, let us know what you think. Post your success in our FB group LCHF mumma.
½ cup sunflower seeds
1 cup almond meal
½ cup sesame seeds or linseeds
2 tsp baking powder
2 tbsp. Natvia
2 tbsp. psyllium husk
1 + ¼ cup unsweetened coconut flakes
1/4 unsweetened shredded coconut
3-4 large free-range eggs
2 tbsp. coconut oil
2 tsp vanilla extract
1/2 tsp caramel oil or 1 tsp extract or maple extract
1/4 cup unsweetened almond milk
50 g softened unsalted butter
Pinch of salt
Step 1. Grind the sunflower and seeds together in a blender or food processor. (You don't have to grind the linseeds/sesame seeds if you don't want to.) 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, extracts 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. Turn oven up to 180 degrees Celsius.
Step 5. Allow to cool slightly, then crunch up the mixture with your hands. Add the eggs, butter, milk and mix until well combined.
Step 6. Spoon into a large baking tray lined with non-stick baking paper and bake in the oven on 180 degrees Celsius for 15-20 mins until golden brown.
MAKES 16 slices
Calories: 194 Carbs: 2 g Fat: 17.9 Protein: 5.2 g
The ANZAC biscuit 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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ANZAC BISCUIT RECIPE
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