It’s that time of the year again, that time in between hot cross buns and Christmas pudding. That time when supermarkets display piles of tins of Anzac biscuits.
This is a variation of the recipe I shared last year: better (gluten-free) Anzac biscuits. As the previous recipe, it uses uncontaminated oats, which should be safe for people with gluten allergy/intolerance. You may also use other brands, such as Bob’s Red Mill, but keep in mind international standards for gluten-free products are less strict than Australian.
This recipe also uses a whey protein based product called 180 Nutrition Grass-fed Protein Superfood, which contains whey protein isolate, seeds, nut flour, coconut flour, psyllium husks and stevia. I’m pretty sure True Protein raw coconut WPC or WPI would work well, too.
Anzac protein biscuits
- 1 cup uncontaminated/gluten-free rolled oats (see recommendations above)
- 80g (about 3/4 cup) coconut protein powder (see recommendations above)
- 1/3 cup coconut flakes or 1/4 cup shredded coconut (e.g. Honest To Goodness)
- 1/2 tsp baking powder
- 75g butter
- 2 tbsp water
- 1 tbsp maple syrup
- Preheat oven to 160°C fan-forced (180°C regular).
- Line a baking tray with baking paper.
- Mix dry ingredients in bowl.
- Melt butter and add to bowl. Add water and maple syrup, mix well with your hands.
- Form golf-sized balls and flatten between your hands. Place on baking tray.
- Bake for 12-15 minutes, until golden brown.
- Let cookies cool down and enjoy.