Pistachio and Cacao Biscotti
Tanya’s biscotti…. full of flavour and the perfect crunch to partner a warm mug of herbal tea, fresh pot of coffee or a creamy latte.
Preheat your oven to 180 C
2 eggs
60ml maple syrup
2 TBSP coconut oil
Zest of one lemon
100g almond meal
75g millet flour
30g arrowroot
3 TBSP chia seeds
1 tsp gluten free baking powder
Pinch of Himalayan salt
45g coarsely chopped pistachios
2 TBSP cacoa nibs
Beat eggs, maple syrup, coconut oil and lemon zest in a bowl.
In a separate bowl place almond meal, millet flour, arrowroot, chia seeds, baking powder and salt and mix well.
Add dry ingredients to wet ingredients.
Add cacoa nibs and pistachios and allow to sit for 10 mins.
Spoon the mixture down the centre of the prepared tray.
Using damp hands mould mixture into a flattish log.
Bake for 35 mins, allow to cool slightly and slice into thickish slices.
Bake again for another 15 at 150C .
Enjoy with your most favourite hot beverage ☕️
