I totally love Anzac biscuits. However, I am not a fan of the roller-coaster road my blood sugar gives me if I indulge in sweet treats made from refined sugar and flour. Not to mention the yucky, somewhat guilty feeling, that will take a close grip of me in the aftermath of my reckless cookie consumption. Hence, I have come up with this much healthier version of those festive, deliciously crumbly baked goodies.
By eliminating refined sugar and flour and replacing those with rice malt syrup, buckwheat flour and rolled oats, I ensure my blood sugar levels are kept stable. Adding wholegrains with all their health-promoting fibre is not only keeping me full for longer and will help me recognize my satiety cues quicker, thus prevent me from over-eating, it also lowers my risk of breast-cancer and other chronic conditions.
Not using a sweetener that contains large amounts of fructose supports healthy liver function and protects my body from falling into the fatty liver trap. As you know a well-functioning liver is crucial for a healthy metabolism, proper elimination of accumulated waste material and in doing so keeping you aligned with those weight goals of yours.
So, I don’t know about you, but this is definitely enough motivation for me to give the old version of those delicious cookies a healthy overhaul. Especially, since the biscuits’ new, healthy outfit, does not at all compromise their taste…but I let you be your own judge…get on cooking, gorgeous ones! Have fun and enjoy – guiltlessly.
Ingredients:
Dry:
Wet:
Method:
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Thanks Ruth I will try these.xx