Spiced Wattleseed Biscuits

recipe by Naomi Sherman

CATEGORY: Treats and Snacks

Nutrition Facts

DIETARY REQUIREMENTS: Sugar FreeGrain Free

CALORIES

kcal

protein

g

carbs

g

fat

g

serves

14serves

Introduction

Thin, crispy and gently spiced.

This is how it rolls in my world. I started making these low carb, grain and sugar free crisps as buttery, coconut crisps – almost ANZAC like in flavour.

Halfway through the process, I found myself thinking that they might be nice as chocolate instead, and then considering the addition of delicious wattleseeds…and then adding a drop of Cassia oil for that final depth of flavour.

Buttery, coconut crisps they’re not.

Incredibly tasty, they totally are, and at just over 1 gram of net carbs per crisp, you can indulge in a couple with your coffee.

Enjoy!

Tags: Grain Free,Sugar Free

The recipe

Ingredients

Directions

Step 1

Pre-heat oven to 170 degrees C

Step 2

Place butter, wattleseeds, sweetener and molasses in a saucepan on the stove and melt over a gentle heat.

Step 3

Continue heating until all of the sweetener has dissolved and then let it sit for five minutes.

Step 4

Take the xanthan gum and sprinkle it over the surface, very quickly whisking it in to avoid lumps.

Step 5

Add all other ingredients and mix well. The mixture will thicken slightly after a few minutes, so don’t worry if it seems thin.

Step 6

Place spoonfuls of mixture on a lined baking tray, leaving about 5cm of space in between for crisps to spread. Roll each spoonful into a ball and then flatten with your fingers.

Step 7

Bake for 10-15 minutes, keeping a very close eye on the edges to make sure they don’t burn.

Step 8

Let crisps cool fully on the tray once it’s out of the oven.

Step 9

You can eat them as is, or finish with a drizzle (or dunk) of dark chocolate.