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Posted by on Apr 4, 2013 in dairy free, dessert, gluten free, paleo, snack, Uncategorized, vegan | 4 comments

Seed-Sational Biscotti




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.

Seed-Sational Biscotti


·         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.

For the Drizzle of Icing if desired:

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



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  1. Thank you for sharing this with my followers – i can’t wait to try it!

  2. Oh my goodness. These look delish. I finally learned how to make biscotti at Christmas time, only to find out that I had to cut out gluten (in Jan!). So great to see such an interesting recipe without gluten flour!!! Awesome. I’ll have to try making the sunflower seed flour. Do you have to roast the sunflower seeds before grinding them? Excited to give this a try.

    • Hi Monika! To make the flour the seeds need to be raw. If you roast them, you will make creamy butter. HTH! They are super yummy!

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