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