Hemp Seed Anzac Biscuits (Paleo, Gluten-free)
Servings: 10 biscuits
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Calories: 216kcal
These gluten-free, paleo Anzac biscuits are made with protein-rich hemps seeds, almonds and maple syrup for that unforgettable sweet and slightly chewy cookie experience.
Ingredients
- 1/2 cup hemp seeds I like this brand
- 1/2 cup desiccated coconut unsweetened, like this
- 1/2 cup almond flakes or silvered almonds
- 1/2 cup cassava flour or tapioca flour, I like Otto's Cassava flour
- 1/3 cup coconut oil melted
- 1/4 cup maple syrup can be less
Instructions
- Preheat the oven to 170 C / 335-338 F.
- Combine the dry ingredients in a mixing bowl: hemp seeds, coconut, almonds and cassava flour.
- Add the melted coconut oil and maple syrup and mix through really well. The mixture should be thick and sticky.
- Line a flat baking sheet with parchment/baking paper and grease with some coconut oil.
- Shape the mixture into small, round biscuits and place on the sheet, allowing some space between each cookie. You can use a spoon and your hands (wetting them in between batches). When baking, the biscuits will spread and flatten, so they need that space around them.
- Place in the oven, middle shelf, for 12 minutes. Keep an eye on them at a 10-minute mark, to make sure they don't burn. They should be golden brown. Remove from the oven and allow to cool on the sheet for 5-10 minutes.
- Store in an air-tight container for up to a week or so (longer in the fridge).
Nutrition
Calories: 216kcal | Carbohydrates: 13g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Sodium: 3mg | Potassium: 76mg | Fiber: 2g | Sugar: 6g | Vitamin A: 52IU | Vitamin C: 0.4mg | Calcium: 45mg | Iron: 2mg
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