Nutty Gluten-free Biscotti
Crispy, slightly sweet and satisfying
Ingredients
- 1 cup almond flour sub, almond meal, hazelnut meal, sunflower or pumpkin seed meal
- 1 tbsp arrowroot powder
- 1/2 tsp sea salt
- 1 tbsp flax meal
- 2 tbsp water
- 1/4 cup dried fruit, chopped apricot, apple, cherries, goji berries, raisins, blueberries
- 1/4 cup cacao nibs
- 1/4 cup pumpkin seeds
- 1/4 cup toasted haxelnuts
- 1/4 cup maple syrup
- 1 tsp vanilla extr.
Instructions
- Preheat oven to 350 degrees.
- combine all the ingredients in a mixing bowl and stir well, pressing with each stir to really distribute the maple syrup. Stir until the mixture comes together into a dough.
- Split the dough in two portions and place onto a sheet of parchment paper. Form each into two rectangles about 5X7 and 1 inch thick.
- Pick up parchment and place onto a sheet pan. Bake for 20 minutes.
- Remove from oven and let cool for about 15 minutes. Turn the oven heat down to 275.
- Cut each loaf into 3/4 - 1 inch strips and flip each one onto a cut side.
- Bake for another 20-25 minutes until edges are lightly brown. Let cool and enjoy!
- Store in sealed container for a weak.