Gluten Free, Dairy Free Biscotti Recipe

It was midweek, I had a busy house full of Pilates clients in and out of the studio, I needed to unwind…. baking helps me do that. It’s creative, I get to fill my head with food ideas, play around with tastes, textures and make a mess! So here is my midweek Biscotti, great therapy to make and perfect to snack on in the run up to Christmas.

It’s packed with dried fruit and nuts, no added butter/marg and only a little sugar. So stacks up quite faourably in terms of snacking potential, as long as it’s portion controlled.

Gluten free, wheat free and dairy free.

Recipe:

150g walnuts

150g sunflower seeds

150g dried cranberries

200g sugar

300g Bezgluten extra universal gluten free flour (or a mix of 150g rice flour, 100g cornmeal, 50g tapioca starch and 2 sp xanthum gum)

2 tsp baking powder

2 tsp cinnamon

3 eggs

1 tsp vanilla

 

  • Preheat the oven to 175C/350F/Gas Mark 4.
  • Toast the nuts and seeds in a dry pan then chop them finely.
  • Mix flour, sugar, baking powder and spices together.
  • Add the egg and vanilla, mix to a stiff dough.
  • Add nuts, seeds and cranberries.
  • Knead on a surface and roll with your hands into 4 logs.
  • Bake for 15 minutes, then leave to cool for a few minutes, slice and rebake for 10 minutes.
Dietitian UK: Gluten Free Biscotti

Dietitian UK: Gluten Free Biscotti

 

Store in an airtight tin, will keep for up to a month.

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