sheercookery

Nutty Coffee & Cranberry Biscotti 

In Bake, Dessert, Gluten-free, Uncategorized on March 7, 2015 at 8:50 am

Recovering from complications arising from influenza need not be a dull and painful ordeal (at least it wasn’t as horrible for me as it was yesterday). My lovely husband decided to cheer me up by suggesting that we “co-bake” (since I’m too weak to do everything on my own, and I’m not allowed to eat just anything from the store next door). This biscotti is lovely with coffee (or juice, in my case).


Whisk together:

  • 92g of rice flour
  • 30g of potato starch
  • 18g of tapioca starch
  • 1.5 teaspoon of baking powder
  • 4 tablespoons coconut sugar
  • 3 tablespoons of dessicated coconut
  • 1 tablespoon of decaf instant coffee powder
  • 1/8 teaspoon of salt
  • a handful of crushed nuts (I used cashews because that’s what I have here)
  • 1/4 cup of dried cranberries
  • Create a well in the middle of your dry mix and add:

  • 2 tablespoons of sunflower or safflower oil
  • 1/2 cup almond milk
  • 1 tablespoon of honey
  • 1 tablespoon of pure vanilla extract
  • Blend everything till smooth. Set aside.

    In a separate bowl, whisk an egg white to a soft peak then fold into the batter you’ve set aside earlier on.

    Mix everything with a spatula. Gradually add 4 tablespoons of potato starch and 1/4 cup dessicated coconut to the batter till it has the texture of dough (you do not have to add all of the potato starch and dessicated coconut into the batter, just pay attention to the texture, stop adding the ingredients when it’s like cookie dough).
    Shape into a wide, flat loaf that you can later cut into biscotti -sized slices.

    Placed on a lined baking tray and bake at 180ºC for 35 to 45 minutes.

    Take it out of the oven cool for 5 minutes (or till it is safe to handle) then slice diagonally into half-inch strips.



    Lay the strips back on the baking tray and toast on each side for 5 minutes (or till nicely brown—not burnt).

    Cool and serve with your fave beverage. I had mine with iced mango juice. Coffee would be great, too. 

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