Name: High-Protein Gluten-Free Anzac Biscuits
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1.5 cup gluten-free rolled oats; 1.5 cup vanilla whey protein powder; 0.5 cup unsweetened shredded coconut; 2 tbsp coconut oil; 2 tbsp honey; 1 tsp baking soda; 2 tbsp water; 0.25 tsp sea salt

Nutrition

Per serving

1,654 calories

Protein: 126g; 30% of calories
Carbs: 143g; 34% of calories
Fat: 69g; 37% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 15 min

Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, whisk together the gluten-free rolled oats, vanilla protein powder, shredded coconut, and sea salt until well combined.
In a small saucepan over low heat, melt the coconut oil and honey together, stirring until the mixture is smooth and fully liquid.
Bring the 2 tablespoons of water to a boil, then stir in the baking soda until it fizzes and dissolves completely.
Pour the fizzing water mixture into the melted honey and oil, then immediately pour the wet ingredients into the dry oat mixture.
Stir the mixture with a sturdy spatula until a thick and slightly sticky dough forms.
Scoop the dough into 8 equal portions and place them on the prepared baking sheet, using your palm to gently flatten each into a disc shape.
Bake for 12 to 15 minutes until the edges are golden-brown, then remove from the oven and allow them to cool completely on the pan to firm up and crisp.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More breakfast recipes