This is something else I made during my farmers’ market days… It was quite a success! I made it again for my craft sale, but this time I used cranberries and pistachios. I used this recipe and modified it as always, to make it healthier. They turned out delicious! Even one of my Portuguese neighbours who bought one raved about it! 🙂
I wanted to post it sooner, but… that didn’t happen. LOL
These are a great snack with a tea or coffee (or even a lazy weekend breakfast), or sneek one in your kids’ or your spouse’s lunch (and yours too, of course)! 😉
Almond, Cranberry and Pistachio Biscotti | Gluten-Free, Sugar-Free, Dairy-Free
Enjoy this recipe for these gluten-free, dairy-free, and refined sugar-free almond, cranberry and pistachio biscotti, perfect with a cup of tea
- 1 cup brown rice
- 1 cup ground almond
- 1/2 cup tapioca flour
- 1 tsp sea salt
- 2 tsp aluminum-free baking powder look for gluten-free if celiac
- 2 free-range organic eggs
- 1/4 cup extra-virgin olive oil
- 1/4 cup maple syrup
- 1/4 cup Lucuma powder (a whole-food, totally natural source of sweetness with a very low glycemic index)
- 2 tsp pure vanilla extract
- 1 Zest and juice of 1 organic lemon
- 1 ½ cups raw pistachios lightly roasted in a pan for a few minutes
- 1 cup dried cranberries
- Put the flours, lucuma powder, salt and baking powder in a bowl and mix to combine (I use a whisk).
- In another bowl, using a whisk, mix the wet ingredients (eggs, olive oil, maple syrup, vanilla, lemon zest and juice).
- Add the dry ingredients to the wet ones, and mix, using a rubber spatula. Stir in the pistachios and cranberries.
- Divide the dough evenly putting half on each of the baking sheets (with parchment paper) and, with wet hands, shape into logs or ovals about 9 by 3 inches.
- Bake for 30 minutes or until the dough feels firm to the touch and is lightly browned.
- Remove from oven, increase the temperature to 350F and cover each log with a doubled over tea towel. Let sit for 10 minutes.
- Remove the logs from the baking sheets to a cutting board and using a sharp knife or serrated knife, cut the biscotti in 1/2" pieces on the diagonal. Place the biscotti back on the baking sheets and bake for 10 minutes.
- Store in an airtight container. These will be affected by humid temperatures.
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 240kcal | Fat: 10g | Saturated fat: 1g | Cholesterol: 23mg | Sodium: 177mg | Potassium: 230mg | Carbohydrates: 32g | Fiber: 4g | Sugar: 10g | Protein: 4g | Vitamin A: 45% | Vitamin C: 4.2% | Calcium: 70% | Iron: 1.1%