Tuesday, January 4, 2022

Words & Brush Recipe Corner: Gluten-Free Non-Dairy Biscotti Made Easy

Gluten-Free Non-Dairy Biscotti Made Easy

By Lisa Starr,  Meatland 12/29/21


1 cup tahini ( sesame seed ) paste1/3 cup silan (date syrup ) or maple syrup*2 large eggs1 teaspoon vanilla1/2 teaspoon bicarbonate of soda1 cup chocolate chipsGenerous sprinkling Maldon salt*  Biscotti are not very sweet but they aren't meant to be overly sweet. maple syrup is sweeter than silan ( date syrup ) . Be generous with the chocolate chips as these deliver a burst of flavor.** Add 1/3 cup cocoa to the mix plus the chocolate chips to make Double Chocolate Tahini Biscotti.
Directions 1: Stir tahini ( sesame seed ) paste, silan (date syrup )/ maple syrup, eggs, vanilla, Maldon salt and bicarbonate of soda together then stir in most of the chocolate chips.
2: Scoop onto two paper-lined trays and divide to make two loaves. You can put the mixture onto a single tray but leave plenty of space between the loaves as they flatten and spread.
3: Scatter over remaining chocolate chips - be generous - and a further sprinkling of Maldon salt.
4: Bake at 180 C for 15 min, allow to cool, then slice into fingers approximately 3 cm thick. 5: Arrange on a tray with space between to allow them to dry out properly, reduce oven to 100 C, and allow to bake for a couple of hours till completely dry. COOK'S NOTES: Play around and make this easy recipe your own. Cranberries and white chocolate chips work wonderfully too. Biscotti keep well in an airtight container as they are already dry. Delicious and naturally dairy-free and gluten-free too.


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