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Gluten free anzac biscuits with hemp seeds

Hemp Seed Anzac Biscuits (Paleo, Gluten-free)

  • Author: Irena Macri
  • Prep Time: 15 mins
  • Cook Time: 12 mins
  • Total Time: 27 mins
  • Yield: 10 biscuits 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: Australian

Description

These gluten-free, paleo Anzac biscuits are made with protein-rich hemps seeds, almonds and maple syrup for that unfortable sweet and slightly chewy cookie experience.


Scale

Ingredients

  • 1/2 cup hemp seeds (I like this brand)
  • 1/2 cup desiccated coconut (unsweetened, like this)
  • 1/2 cup almond flakes/silvered almonds
  • 1/2 cup cassava/tapioca flour (I like Otto’s Cassava flour)
  • 1/3 cup melted coconut oil
  • 1/4 cup maple syrup (can be less)

Instructions

  1. Preheat the oven to 170 C / 335-338 F.
  2. Combine the dry ingredients in a mixing bowl: hemp seeds, coconut, almonds and cassava flour.
  3. Add the melted coconut oil and maple syrup and mix through really well. The mixture should be thick and sticky.
  4. Line a flat baking sheet with parchment/baking paper and grease with some coconut oil.
  5. Shape the mixture into small, round biscuits and place on the sheet, allowing some space between each cookie. You can use a spoon and your hands (wetting them in between batches). When baking, the biscuits will spread and flatten, so they need that space around them.
  6. Place in the oven, middle shelf, for 12 minutes. Keep an eye on them at a 10-minute mark, to make they don’t burn. They should be golden brown. Remove from the oven and allow to cool on the sheet for 5-10 minutes.
  7. Store in an air-tight container for up to a week or so (longer in the fridge).

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