Posted on April 24, 2013 by Rebecca in Nutrition, Recipes


Can you believe it is the end of April already?

It goes without saying then that Australians nationwide will be firing up the Barbie and throwing another shrimp on it (despite the fact we don’t eat them…nor rarely know what one is)

Here at Hypoxi – while we love a good nourishing meal, loaded with non starchy vegetables and quality protein, we are also proud Aussies and know when to indulge – particularly when it is for our National Day of Celebration.

That being said, we decided to re-create the traditional Anzac Biscuit with a quintessential Hypoxi twist.

Low carb (well if you stop at one), filled with nourishing coconut oil, gorgeous local honey (they are Australian after all) and the pre-requisite desiccated coconut.

As an aside…you might need to double this recipe .



1 cup almond meal
1 cup cashews roughly chopped
1 cup desiccated coconut
1/4 (cup Australian honey
1/4 cup coconut oil or quality butter melted
1/2 teaspoon bicarb soda
1 tablespoon water


Preheat oven to 120 degrees celcius.

Line a cookie sheet with baking paper.

Combine first three ingredients into a large mizing bowl

Over a low heat, combine melted fat of choice with the honey

In a separate small bowl, mix bicarb and water.

Add to the honey mixture and let it froth

Take off the stove and pour the honey mixture into the dry ingredient bowl.

Using wet hands, divide cookies into tabsepoon sized coins. Flatten with the palm of your hand!

Bake in a low pre heated oven 120 C (248 F)  for about 30 minutes until golden.

Cool and enjoy.

Nutrition per serve:
Protein: 2 g
Total fat: 9.5 g
Saturated: 2.5 g
Carbs: 3.4 g
Fiber: 1.2 g
Calories: 105
Kilojoules: 440

NOTES: rolled quinoa can replace the coconut in this recipe.