GRAIN-FREE Biscotti

Biscotti, also known as cantuccini, are perfect tea and coffee companions. They can also provide a burst of energy when you feel overworked or you can’t concentrate on the task ahead, without spiking your blood sugar levels too much and inflame your gut, especially because this recipe is completely grain-free.

We only use seeds and nuts! No cereal grain at all!

​​An easy to make recipe that is nutritious and also a great snack.  

Recipe

Makes 54 thin, or 40 thick-sliced biscotti
Preparation time: 5 minutes
Cooking time: 60 minutes

​Batter:
500 g buckwheat flour 
150 g Brazil nuts and Pecans
or 150 g Pistachios and Almonds
150 g Seed mix (pumpkin, sunflower sesame seeds)
75 g Coconut Sugar
50 g Flax/Linseeds
​1 tbsp Honey
or 2 tbsp Maple Syrup
6 semi-dried Figs
4 eggs (add 1 more if small)
1 1/2 tsp Baking Powder
1/2 tsp Vanilla extract
or Orange blossom 
1/2 grated Lemon or Orange Peel

​Method:

1. Pre-heat oven to 200˚c.

2. Cut the figs into pieces of about 1 inch. 

3. Place all ingredients into your mixer bowl and with the k-beater mix until all ingredients are combined. You can also do it by hand using a large mixing bowl. The batter should not be sticky. 

4. Transfer the batter onto a lined oven tray and with wet hands shape it into a log, and then flatten it gently, forming a dome in the middle, high of about 2-3 inch, and slightly lower edges. 

5. Place inside the middle of the oven and bake for 30 minutes. 

6. Remove the cooked biscuit and transfer it on a chopping board. Using a pastry knife or a thin-blade serrated knife, cut the log into slices of about half an inch. If your blade is too thick or the biscuit crumbles, then cut thicker slices.  

7. Distribute all biscotti onto oven tray and bake for a further 10 minutes on 160˚c.

8. Turn each biscotti over and continue baking for another 10 minutes. 

9. Once fully cooked, remove from the oven and leave to cool completely. Then store in a container for 2 weeks or longer. If your biscotti are still hot when you place them in an airtight container, moisture will soften the biscotti and they will not keep as long. So make sure they are dry and completely cooled before storing them. 

                                                                 Baked Batter (BiscottI)

                                                                 Sliced, ready to bake

                                                                 Biscotti Ready to Eat