Grain Free Biscuits & Slice for Anzac Day!

Thermomix Method:

1. Preheat oven to 170C.

2. Place dry ingredients (almond or pepita meal, coconut sugar if using, nuts or seeds, coconut, salt & soda) into Thermomix bowl and mix 10 sec/speed 3.

3. Add butter/coconut oil and honey/coconut sugar, and mix 15 sec/rev/speed 4. (Mixture should be able to be pressed together with fingers – if needed, add a tiny sprinkle of water.)

4. Tip into large rectangular dish (lined with baking paper) and press in firmly to fill dish evenly.

5. Bake 15-18 mins at 170C, or until golden brown.

6. Cool before serving. Store in fridge or freezer to keep firm and chewy.

Conventional Method:

1. Preheat oven to 170C.

2. Chop nuts/seeds to desired texture and place in a large mixing bowl. Add dry ingredients – almond or pepita meal, coconut sugar (if using), coconut, salt & soda – into bowl and mix together.

3. Add melted butter or coconut oil and honey (if using) and mix until well combined. (Mixture should be able to be pressed together with fingers – if needed, add a tiny sprinkle of water.)

4. Tip into large rectangular dish (lined with baking paper) and press in firmly to fill dish evenly.

5. Bake 15-18 mins at 170C, or until golden brown.

6. Cool before serving. Store in fridge or freezer to keep firm and chewy.

Thermomix Method:

1. Preheat oven to 170C and line baking trays with baking paper.
2. Place dates into Thermomix bowl and chop 10 sec/speed 8.
3. Add water, salt and bicarb soda, and cook 2 mins/100C/speed 2.
4. Add butter or coconut oil and mix 5 sec/speed 6.
5. Add almond or pepita meal, coconut, and nuts or seeds into Thermomix bowl. Mix 10-15 sec/speed 5, or until well combined.
6. Drop heaped teaspoons of mixture onto lined trays and flatten (with your fingers) to about 5mm in thickness.
7. Bake in 170C oven for 12-14 mins or until golden brown, then cool on the trays so they get nice and crisp.
8. Store in an airtight container in the freezer.

 Conventional Method:

1. Preheat oven to 170C and line baking trays with baking paper.
2. Place dates into food processor and chop finely, or chop by hand. Remove to a large, heavy-based saucepan.
3. Add to saucepan the water, salt and bicarb soda, and cook for a couple of minutes, stirring over medium heat, until mixture is melted and well combined. Remove from heat.
4. Finely chop macadamias or other nuts/seeds (to desired texture).
5. Add butter or coconut oil, almond or pepita meal, coconut, and chopped nuts or seeds to saucepan and mix together with a wooden spoon until well combined. 
6. Drop heaped teaspoons of mixture onto lined trays and flatten (with your fingers) to about 5mm in thickness.
7. Bake in 170C oven for 12-14 mins or until golden brown, then cool on the trays so they get nice and crisp.
8. Store in an airtight container in the freezer.