When it comes to traditional biscuits such as the Anzac, we tend to love the ‘traditional’ recipes all too much and there is nothing wrong with this as it only comes around once a year.
As a Nutritionist, I want to share a recipe that is a little more health conscious to those climbing dietary risk factors amongst our population. So with that in mind, it’s time to be open to a healthier alternative more kind your blood sugar levels and even provide additional nutrition such as protein, fibre & trace minerals. Perfect !!
Low GI Anzac Biscuit Recipe
- 1/2 cup Wholegrain Oats
- 1/2 cup Lupin Flakes
- 1 cup Wholemeal Spelt Flour
- 1/2 cup shredded coconut
- 1/2 cup Coconut Sugar
- 1/4 cup Coconut Nectar (Rice Malt will work too)
- 1/2 tsp bicarb soda
- 125g Organic Butter
- 2 Tbsp water
Preheat your oven to 160° (fan force)
In a large bowl add in the oats, lupin, flour, coconut & coconut sugar and stir with a fork until combined.
In a small saucepan over low heat, melt the butter, nectar and water until starts to bubble. Add in the bicarb soda and stir to form a foamy froth (10 seconds usually). Pour wet mix into the dry and combine with your fork.
Portion out desired biscuit blobs onto a baking tray and pop into the oven for about 12-14 minutes. Allow to cool for 15 mins and then be sure to enjoy one with an English Breakfast Tea.
Made with Love,
You may also like to try my Wholesome Anzac Slice for another slightly different take on the traditional biscuit variety.