In Desserts, Grain Free, Recipes, Snacks, Uncategorized

Grain Free Coconut Biscotti

Grain Free Coconut Biscotti
Print Recipe
A hint of citrus flavours combined with coconut, make this a perfect treat with your afternoon cup of tea!
Servings Prep Time
5People 30Minutes
Cook Time
45Minutes
Servings Prep Time
5People 30Minutes
Cook Time
45Minutes
Ingredients
Instructions
  1. Pre-heat the oven to 400°F, gas mark 6, 200°C (180°C fan-assisted).
  2. Combine the coconut flour, coconut sugar, bicarbonate of soda, sea salt, orange and lemon rind into a mixing bowl.
  3. Whisk the egg whites until stiff.
  4. Add the egg yolks into the flour mixture and then gently fold in the egg whites.
  5. Melt the coconut oil over a gentle heat and add the oil and the almonds to the biscotti mixture and mix together with your hands. Shape the dough on a baking mat into logs, rolling the dough back and forth into a 15cm cylinder shape with your hands. Don’t be afraid to apply pressure, making sure it’s a smooth consistency, not crumbly.
  6. Place in the pre-heated oven for 15 minutes and remove from the oven, place on a wire rack and let them cool for about 5 minutes.
  7. Reduce the oven to 325°F, gas mark 3, 170°C (150°C fan-assisted).
  8. Using a long spatula, transfer the logs to a cutting board and serrated knife cut the logs into slices about ¾ inch (2cm) thick on the diagonal, arrange the slices on the baking mat and bake for about 10-15 minutes, turn the slices over and bake until crisp and dry, about another 10-15 minutes.
  9. Remove from the oven and let them cool on a wire rack.
  10. Enjoy!
  11. If you make this recipe, I’d LOVE to see how you get on - so either send me a photo to lisa@myrelationshipwithfood.com or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood
Recipe Notes

LISA’S TIP - These are wonderful with a dark chocolate glaze, melt 90 grams of chopped dark chocolate in a small metal bowl placed over a saucepan of simmering water. Watch carefully as dark chocolate can burn easily. Stir to melt. Remove from heat and with a spatula, spread a layer of dark chocolate on one side of the biscotti (or dip one end into the melted chocolate). Let the chocolate dry on a parchment-lined baking sheet or baking mat. If you are on a nut free diet, you can add 60g desiccated coconut instead of the almonds.

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I’d love to see how your cooking turns out so make sure to use the #myrelationshipwithfood and tag @myrelationshipwithfood when posting your pictures or email lisa@myrelationshipwithfood.com
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