Low Carb ANZAC Biscuits

Often I find myself torn between fitting into societal norms and living a healthy life. I think we are moving towards accepting healthy living but when the body is sick, often a higher level of commitment is required in terms of nutrition and lifestyle to return the body to normal. That high level of commitment often makes people feel uncomfortable, the change is too great. So I find myself doing my best to meet people half way, otherwise I can get a bit lonely and well a bit boring being so strict.

ANZAC day is this week, along with dawn service it seems patriotic to eat Anzac biscuits – except I haven’t found any yet that meet my needs, so I decided to make my own. I need something that won’t spike insulin and signal fat storage, I want something that is not going to feed that pathogenic bacteria in my gut and I also want something that is tasty. I believe we tick all those things off today, so I think it’s best I share it with you so you don’t miss out  🙂

Ingredients

  • 1 cup ground almonds
  • 1 cup of pecans, macadamia or walnuts chopped finely
  • 1 cup of coconut flakes
  • 1 egg beaten
  • 75g of butter softened
  • 1-3 TBS of Stevia or Erythritol depending on sweetness required
  • 1 tsp of pure vanilla extract or paste
  • 1/2 tsp baking soda

Directions

  • Combine all dry ingredients
  • Add beaten egg and softened butter to the dry ingredients and combine
  • Roll the dough into small balls and put on a baking tray with baking paper
  • Press down on the balls with a fork to flatten
  • Put the tray in a preheated oven for 8-12 minutes at 175 C
  • Remove and allow to cool
  • Eat fresh or store for 3-5 days in the fridge

I would love to hear what you think and any variations that you enjoy!

 

 

 

 

 

 

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