Sugar Free Chocolate Biscotti 
this biscotti is Gluten Free


This Sugar Free Chocolate Biscotti is also Gluten-Free and Vegan so if all you health conscious bakers have been looking for a cookie that can satisfy the chocolaty crisp indulgence you've been dreaming of this might just be it.  

This recipe uses a mix of high protein lower carb flours and agave to make a Biscotti has a lower glycemic index and it's GF. It's not an all-you-can-eat cookie, as there is no such thing, but a smarter cookie choice.

These Sugar Free Chocolate Biscotti are also vegan-no.... eggs or butter. But if you prefer using eggs in this recipe, choose two large organic happy free-range eggs instead of the egg replacer.


Sugar Free Chocolate Biscotti Recipe  (GF too)

Ingredients: 

Dry

  • 1 cup GF millet flour
  • 2/3 cup GF buckwheat flour
  • 1/3 cup quinoa flour
  • 1/2 cup unsweetened organic cocoa
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • Pinch of nutmeg, to taste
  • 1 teaspoon xanthan gum
  • 1/2 to 3/4 chopped pecans or walnuts, if desired

Wet

  • 1/2 cup Spectrum Organic Shortening
  • 2/3 cup organic raw agave nectar
  • 1/3 cup sesame tahini or sunflower seed butter
  • 1 tablespoon bourbon vanilla extract
  • Egg Replacer for 2 large eggs- I used Ener-G Egg Replacer made with warm water
  • 2 tablespoons coconut, soy, nut or hemp milk, more if needed

Directions:

  1.  Position one of your oven racks in the center of your oven and preheat to 350 degrees F.
  2. Line a baking sheet with parchment and set aside.
  3. In a large bowl whisk together your dry ingredients.  Add in chopped pecans or walnuts mix until well distributed
  4. In a separate bowl, blend all of your wet ingredients.
  5. Add the creamed wet mixture into the dry ingredients and stir until well combined; the dough will be quite stiff.  If too stiff and crumbly add a tablespoon of hemp milk at a time to make it behave.
  6. After mixing, scrape the dough out onto a lightly floured work surface and BRIEFLY knead.
  7. Dump the mound of dough on to the prepared baking sheet and press with a rubber spatula- or your hands- to make a long flat log shape.
  8. Bake the dough in the center of a preheated oven for 20 to 30 minutes. Actual time will depend on your oven and the size and shape of the log.  The dough should bake up firm and be dry in the center when you insert a cake tester.
  9. Take the dough log out of the oven and allow it to cool for at least 20 minutes. Set your oven temperature lower, 275 to 300 degrees F.
  10. When the dough log is cool enough to handle, hold it in place with one hand and a clean tea towel and slice it crosswise- cleanly and carefully!- with a large, very sharp serrated knife.
  11. Lay the biscotti on the parchment lined baking sheet, return to the oven and bake them for 10 to 12 minutes or so, keeping an eye on them. You want them to crisp up a bit in the oven, but not burn.
  12. Remove the biscotti from the oven and, place them on a wire cooling rack.
  13. When completely cooled store in an air tight container and freeze or refrigerate.

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