In a workshop I once held, a participant asked for an ANZAC primal alternative as her husband eats them regularly. I have a similar biscuit munching husband which is why I made my Choc Chip Cookie recipe. If biscuits are going to be eaten daily then it’s better to pack them with nutrient dense ingredients rather than grains, gluten and crappy oils.

Try this delicious recipe to bake yourself some yummy grain free biscuits.

Ingredients

• 125g organic butter (or coconut oil to be dairy free)
• 2 tablespoons of honey, maple syrup or other sweetener
• 1 tsp bicarbonate of soda
• 125g coconut (shredded gives better consistency but desiccated worked fine)
• 25g coconut flour
• 150g chopped macadamia nuts (5 sec/speed 4) – cashews will work too
• 70g coconut sugar or try erythritol

Method

1. Preheat oven to 160 degrees C. Line two baking trays with baking paper and set aside.
2. Place butter (or coconut oil) and honey into mixing bowl and heat 2min/60 degrees/speed 2, or until butter has melted. Scrape down sides of bowl. Or melt the butter and honey in a small pan over a low heat, stirring.
3. Add bicarbonate soda and mix 5 sec/speed 3. Or, add bicarbonate of soda to the butter and honey and stir until the mix foams.
4. Add all remaining ingredients and mix 10 sec/ reverse/speed 4. Scrape down sides of bowl and mix a further 10 sec/reverse/speed 4. Or add remaining ingredients and mix with a spoon until combined.
5. Place small spoonfuls of mixture into prepared baking trays and flatten to approx.5cm in diameter, leaving space between each one for spreading during baking.
6. Bake for 8-10 minutes, or until golden brown. Remove from oven and allow to cool on trays for five minutes before transferring to a wire rack. Serve warm or allow to cool completely before placing into an airtight container to store.