Gluten-Free Pecan Biscotti
Ingredients:
1 cup of pecan meal
1 cup roasted almond meal
4 tablespoons of peanut butter powder
4 tablespoons of coconut flour
4 tablespoons of coconut sugar
¼ cup of dried Cranberries
¼ cup semi-sweet chocolate chips
1 teaspoon of baking powder
¼ cup of Extra Virgin Olive Oil
1 tsp of vanilla extract
whisk two eggs and set aside
¼ teaspoon salt
Directions::
Preheat the oven to 325 degrees and line a baking sheet with parchment paper.
Combine all the dry ingredients, mix well, and add the wet ingredients.
Mix all ingredients and knead into two equal-sized dough balls.
Shape both into logs side by side on parchment paper.
Bake the logs at 325 degrees for 35 minutes.
Bring out the baking sheet and cool for 12-14 minutes, and slice the logs carefully into biscotti-shaped cookies.
Lower the temperature of the oven to 225 degrees and bake for an additional 12–14 minutes.
Allow the biscotti to cool on a cookie rack and serve with tea or milk!
This recipe retains the crunch of biscotti yet is gluten-free and protein-rich. There is no gluten in this recipe, and it is a favorite of my family year-round. This will not give you a spike in your blood sugars, as the recipe is rich in nuts yet is satisfying to your taste buds. As always, I wish that you keep your health in center focus and live long and strong!
