Gluten Free Biscotti - Almonds and Dried Cherries

Yes Gluten Free lovers this is SO SIMPLE! I always thought biscotti was too much work, but it really isn't. You just have to bake it twice. Here is my delicious gluten free biscotti recipe.

- 3/4 to 1 cup of rice flour (brown rice)
- 1 cup of buckwheat flour
- 1 tsp of baking soda
- 1/4 cup of flax seeds
- 1/4 cup of some type of sugar - I used coconut sugar in this recipe- could use tubinado/cane  (don't use white sugar if you don't have to)
- 2 eggs (best to be free range/organic)
- 1 tsp of vanilla or almond extract
- 2 tablespoons of honey/agave nectar - this adds moisture and a tad sweetner - could also substitute maple syrup.
- 1/4 cup of milk/almond milk/ coconut milk
- this is where you get to be creative: use your favourite nuts and dried fruit. I used dried cherries (cut up) and almond slices. Can use apricots, walnuts, pecans...etc. Put about 1/2 cup to a cup of each.
- if you want to make this chocolate flavoured add in your cocoa or cacao powder to the dry ingredients - about 1/4 cup - 1/3 cup.

** mix well together first the dry ingredients. Make a little well in the middle and pour in your liquid ingredients - now mix well - but don't over-mix - whatever that means!!

Now you want to make sure it's not too liquidy - so add more flour - rice or buckwheat to your mixture.

I use a reusable silicone baking sheet. Super easy to clean and reusable - gotta love it! The goal is to make a log. Think about do you want a long skinny log or a short wider log? You are going to cut these length wise so the skinnier it is - the smaller your biscotti will be. I use a spatula to form the log. Bake the log for 25- 30 mins at 350 degrees. Stick a toothpick in the middle to see if it is fully cooked (if nothing sticks to the toothpick you are done). Transfer to a cooling rack and let cool down for 10 mins until cool to the touch.

Cut the log into thin slices depending on your preference - thin or thick. This recipe will make abour 24 think slices or 12 thick slices. Once you have your slices cut lay cut side down on the baking pan.  Leave the oven on so you can just pop back in to bake for another 15 - 20 mins. Cook longer if you like them crunchy. Feel free to taste test :)

Once they are cooked the 2nd time you are all done. You can cool or enjoy warm and fresh. Perfect with a coffee, afternoon tea, or melt some chocolate and dip the biscotti in choco for a late night dessert. These freeze really well so if you make a double batch you can easily throw in the freezer for another time.


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