Print

Grain Free Biscuits for Anzac Day

Ingredients

Scale

80-100g pitted dates, or coconut sugar

40g water

1/4 tsp fine sea salt

1/2 tsp bicarb soda

140g unsalted butter, cubed, or coconut oil 

200g almond meal or pepita meal

100g flaked, shredded or dessicated coconut (natural, no sugar added)

100g macadamia nuts (or other nuts or sunflower seeds)

Instructions

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.

Notes

This recipe makes about 25-30 biscuits, depending how big you make them.