Almond Meal Anzac Biscuits

Almond Meal Anzac Biscuits

These flourless Anzac Biscuits taste like traditional Anzacs, but are made with Almond meal and less sugar.

CAL P/SERVE
203
kJ P/SERVE
848
FAT P/SERVE
15.8g
CARBS P/SERVE
10.8g
PROTEIN P/SERVE
3.6g
SUGAR P/SERVE
5.5g
SODIUM P/SERVE
157g
FAT
%
38.5%
ENERGY RDI%
9.7%

These Anzac biscuits have the great taste of traditional Anzac's but are less sweet and have a lovely soft, crumbly texture.

Ingredients

  • 1 cup rolled oats
  • 1 cup almond meal
  • 1/2 cup desiccated coconut
  • 80g butter
  • 3 heaped tsp. brown sugar
  • 2 tbsp. golden syrup (or maple syrup)
  • 1 tsp. bi-carb soda
  • 2 tbsp. hot milk

Method

  1. Preheat oven to 160C.
  2. In a large mixing bowl place the oats, almond meal, coconut and mix with a wooden spoon.
  3. Place butter, brown sugar and golden syrup into a tiny saucepan and melt on low heat.
  4. Meanwhile place milk in a small cup into the microwave and heat for 10-15 seconds until hot.  Take out and place bi-carb soda and mix, it will start to foam.
  5. Now add the butter mixture to the dry mix stirring with wooden spoon.  Add milk mixture and mix until all incorporated.
  6. Layout a tray with baking paper.  Take a large tbsp. of mixture, roll in your hands and flatten into biscuit shape then place onto tray.
  7. Bake for 12-13 minutes depending on oven, until top starts to look golden.
  8. Take out of oven, and let tray sit for 10 minutes until the biscuits harden as they will be very soft.  Once cooled place onto cooling rack and let cool.

Nutrition Table

Servings: 10 Serving size:41g
Average Serve Average 100g
Energy 848 kJ 2070 kJ
  203 Cal 494 Cal
Protein 3.6 g 8.8 g
Fat, total 15.8 g 38.4 g
- Saturated 7.0 g 17.2 g
Carbohydrate 10.8 g 26.4 g
- Sugars 5.5 g 13.4 g
Sodium 157 mg 384 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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