Tomorrow is Anzac Day and a time to reflect. It is also a day to eat one of my favourite childhood treats, Anzac Biscuits. This history behind the biscuit is that during WWI there was an egg shortage, so the Australian women created this egg-less biscuit that they could send to their loved ones overseas.
Ive been baking regular Anzac biscuits since I was young. This evening I thought I would try to make a healthier version of my favourite cookie that does not have all the white flour, golden syrup, sugar and butter that regular Anzac biscuits have.
While I think taste wise real Anzac biscuits will always win, from a healthy treat perspective these turned out great! Each biscuit contains 120 calories, 12g carbs (with only 1g being sugar!!), 8g fat and 4 g protein. A regular Anzac biscuit has at least 7g of sugar and no protein making these are far better alternative.
Healthy Anzac Biscuits
Adapted from 180 Nutrition
50g melted butter
3/4 cup boiling water
1 heaped tsp bicarb soda
1/2 cup coconut flour
1/2 cup almond meal
1/2 cup oats
1/2 cup vanilla or unflavoured protein powder
1 cup shredded coconut
1/4 cup wholemeal spelt flour
1/3 cup Xylitol
20 drops liquid stevia
1. Preheat the oven to 180 degrees (350F). Line two baking trays with baking paper.
2. Mix the melted butter, water and liquid stevia together in a bowl. Add the remaining ingredients to the bowl and mix until thoroughly until combined.
3. Place heaped tablespoons of the mixture onto the baking tray, leaving at least 1 cm between each cookie. Bake for 20 minutes until golden. Remove from the oven and let cool at least 5 minutes before eating.