A gluten free, grain-free and vegan delicious crunchy cookie. These biscotti are full of nourishing ingredients and decorated with natural colourful “sprinkles” like bee pollen, poppy seeds, crushed nuts, crushed rose petals, lavender buds, sesame seeds, shredded coconut, hemp hearts or gogi berry powder.
I’ve found myself even more focused on self-care than I mentioned recently, out of necessity. I got sick, which required me to go on an antibiotic – I felt I didn’t have a choice, as much as I try to avoid them when possible – and ever since I’ve been trying to heal my stomach. It’s been frustrating, especially since it’s been such a gloriously long time since I’ve had an attack like this and I almost forgot how painful and exhausting it is! So early bedtimes, the most nourishing foods, and all the natural home remedies that I know are on my agenda right now. Things are turning around and I’m sure that I’ll be feeling like myself again soon. In the meantime, I have had some fun playing around in the kitchen to make a grain-free treat (my sweet tooth doesn’t quit!).
I’m keeping things short today, as I’m still not feeling well. Mostly I just want to get these sweet and colourful cookies to you, which I had hoped to send out last week! And with the Easter holiday coming this weekend, what better time to have a healthy biscotti? Much nicer for our bodies than those too tempting candy-coated chocolate eggs, or not as good as they look bunnies. I actually have so many ideas swimming around my head for high-vibe desserts to make for my family and friends this weekend, but I’m not sure time will allow it. If I can though, I will share the best here soon – maybe for Mother’s day?
In the meantime, I hope that you all have the most beautiful Easter holiday and find yourself surrounded by loved ones.
Grain-free Superfood Biscotti
I made quite a few changes but loosely based these on Kelly’s recipe, here
Notes: This is a flexible and easily-modified recipe, so if you don’t have maca or lucuma powder, you can just substitute with the equivalent amount of nut flour – easy peasy! If you don’t have cashew or tiger nut flour, you could just use all almond flour instead. I actually just make my own cashew flour, and then pass it through a fine mesh sieve. Also, I find my homemade apple sauce, which I don’t add any water to while cooking, has very little moisture to it and therefore I add the extra bit of water to the recipe as below. If your apple sauce is pretty moist (like store-bought, or made with water in the pot), you might not need it so just keep an eye on the dough and add a touch of water if you think it’s necessary.
- 3/4 cup + 1 tbsp almond flour
- 3/4 cup cashew flour or tiger nut flour
- 2 tbsp finely ground flax seed (you can do this yourself with a coffee grinder)
- 2 tbsp arrowroot starch
- 2 tbsp coconut sugar
- 1/2 tsp baking soda
- 1 tbsp maca powder
- 1 tbsp lucuma powder
- 1/8 tsp vanilla bean powder (or 1 tsp vanilla extract)
- a pinch of sea salt
- 1/4 cup unsweetened apple sauce
- 1 tbsp ground chia seed (you can grind your own with a coffee grinder)
- 1 tbsp maple syrup
- 1 tsp water
- 50 g raw or dark chocolate (minimum 70%)
- 1/4 – 1/2 tsp He Shou Wu or Ancient Wisdom mushroom blend (both are totally optional)
a variety of “sprinkles”, such as bee pollen, crushed rose petals, poppy seeds, hemp hearts, unsweetened shredded coconut, sesame seeds, lavender petals, fleur de sel, crushed almonds/pistachios/pecans, gogi berries (made into powder), or anything you like!
Preheat the oven to 300 degrees Fahrenheit and line a baking sheet with parchment paper.
In a small bowl, stir together the apple sauce, ground chia seed, and maple syrup. If you are using vanilla extract instead of vanilla bean powder, stir the extract in too. Set aside.
In a larger mixing bowl, whisk together all of the remaining ingredients except the water. Add the apple sauce mixture, and combine well – you can use a spoon, electric mixer, or just clean hands to work the ingredients into a smooth dough. Add the teaspoon of water if you need it.
Transfer the dough to the parchment-lined baking sheet. Keep a small dish of water nearby, to wet hands as needed while you shape the dough. Shape the dough into a log with rounded ends, about 10 inches long and 2.5 inches wide. Smooth the dough out as best as you can with wet hands.
Bake for 25 minutes, until lightly golden. Remove from oven, and quickly transfer to a cooling rack (this prevents steam from collecting underneath the biscotti log, which will make it soggy). Once cooled, you can diagonally slice the log into 1 inch wide pieces. Return the biscotti to the baking sheet, and bake at 250 degrees Fahrenheit for 15 minutes. Turn each biscotti over, and bake for an additional 10-15 minutes until nicely golden and firm.
Allow the biscotti to cool while you prepare the chocolate and “sprinkles”. Prepare a bain marie (a small pot filled with a few inches of water, with a bowl fitted over top but not touching the water). Finely chop the chocolate and place in the bowl. Gently melt the chocolate over low heat. Once melted, stir in the He Shou Wu or mushroom blend (if using). Allow the chocolate to cool for a few minutes, and then either dip or drizzle chocolate over the biscotti. Place on a cooling rack or parchment paper, and decorate with sprinkles of your choice. Allow the chocolate to set and then store in an airtight container for up to three days (they will soften a bit by day two), or in the freezer for up to a month.
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