Cantuccini… Upgraded!
Healthy, delicious and satisfying.
You will never buy overpriced, factory-made cantuccini in a coffee shop ever again.
They are 100% organic and gut-friendly too!
It's the perfect guilt-free snack.
In this particular recipe, hemp seeds and desiccated coconut bring an extra crunch, helping you to chew more. If you eat too fast, and mindful chewing is not your forte, this is a good place to start.
If you do not particularly like the texture, then follow the second recipe.
Ready to enjoy
Super Cantuccini
Recipe (16 cantuccini)
250 g buckwheat flour (or gluten-free self-raising plain flour)
150 ml water
125 g nuts (I used Brazil nuts and hazelnuts)
50 g desiccated coconut
2 tbsp xylitol (or 3 tbsp erythritol)
2 eggs
2 dates (stoned, chopped)
2 tbsp pulverised (or hulled) hemp seeds
1 teaspoon açaí berry powder
1/2 tsp raising powder
1/2 tsp vanilla powder (pulverised vanilla pod)
1/2 tsp ground cinnamon
4 tbsp ground (sprouted) linseed
Zest of one orange (grated, optional)
Bitter almond extract (optional)
Prepare and measure all the ingredients
Pre-heat fan-assisted oven to 180˚c (or 200˚c, regular oven)
In a large mixing bowl, whisk eggs and sweetener quickly until melted.
Add the spices and vanilla
Add the seeds, the flour and raising powder. Mix well with a wooden spoon until combined
Add water gradually to make the mix sticky enough. It should not be runny.
Add all remaining ingredients, and mix until combined. The batter should feel stiff, yet malleable. It should keep its shape.
Line oven tray with unbleached parchment/greaseproof paper.
With your hands, shape the batter into a flat rectangle, making sure to round the edges (so the corners won’t burn) and thickness is consistent throughout (otherwise some parts will be overcooked while others won't be cooked at all). Look at the main picture for shape.
Bake for 20-25 minutes. It should already be crusty and hold without breaking if you lift it.
Remove from oven and place on a chopping board.
Slice 16 portions of 1-1.5 inches each. Lay each slice back onto the parchment paper and bake again for 10 minutes.
Once golden brown, turn each slice over and bake for 10 minutes until the other side is golden brown and cooked.
Place on a cooling rack to allow steam to escape. If cantuccini are not fully dry they will get soft and mouldy quickly (especially if kept in airtight containers).
Out of the oven
Ready to cool
Fibre-rich Cantuccini
Recipe (16 cantuccini)
250 g buckwheat flour (or gluten-free self-raising plain flour)
150 ml water
125 g nuts (I used pecans, ideal with maple syrup, and walnuts with honey)
4 tbsp maple syrup (or honey)
2 egg
4 semi-dried figs (chopped)
1/2 tsp raising powder
1/2 tsp vanilla powder (pulverised vanilla pod, or vanilla extract)
1/2 tsp ground cinnamon
4 tbsp ground (sprouted) linseed
Zest of one orange (grated, optional)
Bitter almond extract (optional)
Prepare and measure all the ingredients
Pre-heat fan-assisted oven to 180˚c (or 200˚c, regular oven)
In a large mixing bowl, whisk eggs and sweetener quickly until melted.
Add the spices and vanilla
Add the seeds, the flour and raising powder. Mix well with a wooden spoon until combined
Add water gradually to make the mix sticky enough. It should not be runny.
Add all remaining ingredients, and mix until combined. The batter should feel stiff, yet malleable. It should keep its shape.
Line oven tray with unbleached parchment/greaseproof paper.
With your hands, shape the batter into a flat rectangle, making sure to round the edges (so the corners won’t burn) and thickness is consistent throughout (otherwise some parts will be overcooked while others won't be cooked at all). Look at the main picture for shape.
Bake for 20-25 minutes. It should already be crusty and hold without breaking if you lift it.
Remove from oven and place on a chopping board.
Slice 16 portions of 1-1.5 inches each. Lay each slice back onto the parchment paper and bake again for 10 minutes.
Once golden brown, turn each slice over and bake for 10 minutes until they are golden brown and cooked.
Place on a cooling rack to allow steam to escape. If cantuccini are not fully dry they will get soft and mouldy quickly (especially if kept in airtight containers).
Refreshing gut-friendly Cantuccini
Recipe (16 cantuccini)
250 g buckwheat lour (or gluten-free self-raising plain flour)
150 ml water
125 g nuts (I used almonds)
4 tbsp pure inulin syrup (or honey)
4 tbsp ground (sprouted) linseed
2 egg
1 tsp fennel seeds
1 sachet liquorice tea
1/2 tsp raising powder
1/3 tsp vanilla powder (pulverised vanilla pod, or vanilla extract)
1/3 tsp ground cinnamon
Zest of one orange (grated)
Prepare and measure all the ingredients
Bring the water to a boil and then let the tea infuse. Set aside to cool.
Pre-heat fan-assisted oven to 180˚c (or 200˚c, regular oven)
In a large mixing bowl, whisk eggs and sweetener quickly until melted.
Add the spices and vanilla
Add the seeds, the flour and raising powder. Mix well with a wooden spoon until combined
Add liquorice tea gradually to make the mix sticky enough. It should not be runny.
Add all remaining ingredients, and mix until combined. The batter should feel stiff, yet malleable. It should keep its shape.
Line oven tray with unbleached parchment/greaseproof paper.
With your hands, shape the batter into a flat rectangle, making sure to round the edges (so the corners won’t burn) and thickness is consistent throughout (otherwise some parts will be overcooked while others won't be cooked at all). Look at the main picture for shape.
Bake for 20-25 minutes. It should already be crusty and hold without breaking if you lift it.
Remove from oven and place on a chopping board.
Slice 16 portions of 1-1.5 inches each. Lay each slice back onto the parchment paper and bake again for 10 minutes.
Once golden brown, turn each slice over and bake for 10 minutes until the other side is golden brown and cooked.
Place on a cooling rack to allow steam to escape. If cantuccini are not fully dry they will get soft and mouldy quickly (especially if kept in airtight containers).
Vegan, Prebiotic-rich Sprouted Linseeds Cantuccini
Recipe (16 cantuccini)
250 g buckwheat flour (or gluten-free self-raising plain flour)
300 ml water
125 g nuts (I used pecans, ideal with maple syrup, and walnuts with honey)
4 tbsp maple syrup (or honey)
50 g whole flax/linseeds
25 g organic sprouted flax/linseeds ground
4 tbsp chia seeds
2 dates or 2 figs (chopped — dates go well with honey and walnuts, and figs with maple and pecans — optional)
1/2 tsp vanilla powder (pulverised vanilla pod, or vanilla extract)
1/2 tsp ground cinnamon
4 tbsp ground (sprouted) linseed
Zest of one orange (grated, optional)
Bitter almond extract (optional)
Prepare and measure all the ingredients
Place the linseeds and the chia seeds in a bowl with half the water. Set aside for 20 minutes.
Pre-heat fan-assisted oven to 180˚c (or 200˚c, regular oven)
Mix the spices, vanilla and sweetener in a large mixing bowl.
Add the seed mix, the flour and raising powder. Mix well with a wooden spoon until combined
Add water gradually to make the mix sticky enough. It should not be runny.
Add all remaining ingredients, and mix until combined. The batter should feel stiff, yet malleable. It should keep its shape.
Line oven tray with unbleached parchment/greaseproof paper.
With your hands, shape the batter into a flat rectangle, making sure to round the edges (so the corners won’t burn) and thickness is consistent throughout (otherwise some parts will be overcooked while others won't be cooked at all). Look at the main picture for shape.
Bake for 20-25 minutes. It should already be crusty and hold without breaking if you lift it.
Remove from oven and place on a chopping board.
Slice 16 portions of 1-1.5 inches each. Lay each slice back onto the parchment paper and bake again for 10 minutes.
Once golden brown, turn each slice over and bake for 10 minutes until golden brown and cooked.
Place on a cooling rack to allow steam to escape. If cantuccini are not fully dry they will get soft and mouldy quickly (especially if kept in airtight containers).