I am pretty excited about this recipe! Biscotti is favourite treat of mine, dipped it in a dairy free latte… heaven! I have a few other flavours on my mind to try, but to start, I decided I would learn the baking process by re-purposing my Seed-Sational Breakfast Bars. Oh My! Dare I say that these biscotti are even better?!
These biscuits are packed with protein and healthy fats. They are the perfect any time snack. Make them ahead and store in your fridge or freezer for easy access.
· ¼ cup Apple Butter
· ¼ cup oil (I used olive)
· 3tbsp pure maple Syrup
· 1 cup sunflower seed flour (I grind my own raw Sunflower Seeds)
· 3 tablespoons tapioca flour
· ½ cup raw pumpkin seeds (more for topping)
· ½ cup Coconut Flakes (more for topping)
· ½ cup dried organic cranberries (more for topping)
· 1 + 2 tablespoons chia seeds
· 1/4 cup warm water
· 3 tablespoons raw sunflower seeds
· ½ teaspoon baking powder
· Pinch of sea salt
Preheat oven to 300F
Grind 1 tablespoon of chia seeds and combine with the 1/4 of warm water, set aside.
Whisk together the apple butter, oil and maple syrup in a medium bowl, add the thickened-up chia seed/water mixture (egg replacer)
Now add all the dry ingredients and mix well
Using your hands divide the slick batter in half and form 2 logs on a parchment lined baking sheet. (your hands may need to be damp or flour with tapioca flour)
Bake at 300F for 25 minutes
Remove from the oven and allow the logs to cool completely.
Once cooled, preheat oven to 250F
Use a bread knife to cut gently into slices about 1-1.5 inches thick.
Lay the slices flat on the parchment lined baking sheet and bake for 15 minutes on each side (the time depends on thickness of biscotti slices)
Allow them to cool and store in an airtight container in the fridge or freezer.
In a small saucepan, combine a couple of tablespoons of coconut butter with a tablespoon of maple syrup.
Heat to melt and combine. Drizzle on top of the biscotti biscuits