A Re-engineered Anzac biscuit
If you are not into eating wierd, “health” (high protein/low carb/low fat) foods, then you should stop reading this post right now (if the picture has not already put you off!). My kids were horrified with the idea and the look of these biscuits. Anzac biscuits are their favourite biscuit so they found the idea of messing around with it quite offensive. I will say this much and then I am going to hide the rest of the post, so only the brave or desperate can follow the rest of this experiment. I was trying to make a protein biscuit using protein powder (can you guess which one? Hint: it is not supposed to be sold for human consumption in Australia but quite acceptable in the rest of the world), and one that did not involve lots of dried fruit and nuts (which most recipes I came across in food blogs did).
So the idea was to try and make something using my special green protein powder, extra virgin coconut oil (I have recently been reading a lot about its health benefits), gluten free grains…and somehow make it all taste reasonably good. I was totally over the soy protein powder I had been using and wanted something more ‘natural’. The new protein powder was not soluble in water so I could not just drink it down in half a glass of water torture as I did with the soy. Eating it with cereal was hard going too as it is a bit on the gritty side. So I came up with the idea of a protein bar or biscuit. All the recipes on the web seem to have loads of dried fruit and nuts in them which I am sure make it very palatable. That would not work for me on my low carb and low fat diet as dried fruit are really high in carbs and nuts are really high in fat. Hence the gluten-free, high protein Anzac biscuit.
The coconut oil would perform two roles I thought – the fat content as well as the coconut flavour (without the double dose of fat from butter as well as from dessicated coconut). The extra virgin coconut oil is actually quite nice with just a hint of coconut taste – not the rancid taste of standard coconut oil so do not substitute with standard coconut oil or it will be inedible. The rolled amaranth and flaked quinoa would be higher protein and gluten free substitutes for oats. I used treacle because it is less processed and has a much lower GI and carb content than golden syrup and brown sugar which are standards in Anzac biscuits. Did I mention that chemistry was one of my favourite subjects in school? 🙂
The end result was ok. A bit too high on the fat rating still, so I will have to work on that. They are quite edible with a definite echo of an Anzac biscuit. Just sweet enough despite the surprisingly low amount of sweeteners. They even ended up slightly crunchy like a good Anzac.
High Protein / Lower Fat and Lower Carb “Anzac” style biscuits
makes about 12 ‘biscuits’
1/2 cup rolled amaranth
1/2 cup flaked quinoa
1/4 cup chick pea flour
3/4 cup hemp seed protein powder ( feel free to substitute any other protein powder such a pea, soy, whey, etc)
1/4 cup extra virgin coconut oil (you may need to warm this to melt the oil)
1 tablespoon brown sugar
1-2 tablespoons of treacle
1 teaspoon baking soda
Mix all the dry ingredients together except for the baking soda. Dissolve the treacle in three tablespoons of boiling water. Add in the baking soda and allow it to froth up a bit. Add in the melted coconut oil and combine with the dry ingredients. Squeeze into little unattractive lumps and bake in a moderate oven for about 15 minutes. Stores well in an air tight container for a few weeks.