Hemp Seed Anzac Biscuit

 INGREDIENTS

• 1/2 cup hemp seeds 
• 1/2 cup desiccated coconut (unsweetened)
• 1/2 cup almond flakes/silvered almonds
• 1/2 cup cassava/tapioca flour 
• 1/3 cup melted coconut oil
• 1/4 cup maple syrup (can be less)

INSTRUCTIONS

• Preheat the oven to 170 C / 335-338 F.
• Combine the dry ingredients in a mixing bowl: hemp seeds, coconut, almonds and cassava flour.
• Add the melted coconut oil and maple syrup and mix through really well. The mixture should be thick and sticky.
• Line a flat baking sheet with parchment/baking paper and grease with some coconut oil.
• 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.
• 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. Store in an air-tight container for up to a week or so (longer in the fridge).

 Check out the Recipe here: 

https://irenamacri.com/recipes/hemp-seed-anzac-biscuits-paleo-gluten-free/