Biscotti was one of my favourite treats growing up. The others being cannoli, brutti ma buoni and amarettis, just to name a few from the very long list. So lets go back to the biscottis. This little number to follow is gluten free, refined sugar free, dairy free, happily vegan and bloody delicious.
1 tbs ground flaxseed
2 tbs water
2 cups almond meal
1 tbs tapioca flour
1/2 cup dried blueberries
1/3 cup pepitas 2 tbs cacao nibs
1/4 cup maple syrup
1 tsp vanilla extract
To do bit:
Preheat the oven to 180C and line a baking tray with baking paper.
In a small bowl, whisk together the water and flaxseed, set aside for 5 minutes to thicken up.
In a large mixing bowl, mix together the almond meal & tapioca flour. Stir in the blueberries, pepitas & cacao nibs.
Back to your small bowl, whisk in the maple syrup and vanilla extract to this thickened flaxseed mixture.
Pour over the dry ingredients and mix well together until the mixture turns into a dough.
Using slightly wet hands to shape and compact into two tight as rectangles. Each one should roughly measure 10x15cm and 2cm thick.
Bake for around 20 minutes or until the edges are golden. Remove from the oven and allow to cool for another 20 minutes. Decrease the oven to 135C.
Using a sharp knife in a rocking motion, cut each slice into smaller pieces that are about 2cm thick.
Return the biscotti back to the tray sliced side down bake for 16 minutes and then carefully turn over and bake the other sliced side for another 16 minutes.
Transfer the biscotti to a cooling wrack and allow to cool completely before placing in a container. They will keep for 1 week, if you don't eat them all before then...