Sunday, January 27, 2013

Wheatless Biscotti

Ingredients

  • 2 lg eggs
  • 1/2 c coconut milk, room temperature
  • 1/4 c coconut oil, melted
  • 1/4 c almond butter, at room temperature
  • 1/4 c unsweetened almond milk
  • 1 t almond extract
  • 1/4 t liquid stevia
  • 3 c almond meal/flour
  • 1/2 c slivered almonds
  • 1/4 c unsweetened cocoa powder
  • 2 T coconut flour
  • 2 1/2 oz extra dark chocolate, chopped


Instructions

  1. Heat oven to 350 degrees and line baking sheet with parchment
  2. Whisk together eggs, coconut milk, oil, almond butter, almond milk, almond extract and stevia in large bowl
  3. Whisk together almond meal, almonds, cocoa, coconut flour, and chocolate chunks
  4. Stir into egg mixture until well blended
  5. Place on prepared pan and shape into 12" x 4" log
  6. Bake 40 minutes
  7. Remove from oven and reduce heat to 300 degrees
  8. Cook on rack for 15 minutes
  9. Using serrated knife, cut crosswise into 3/4" slices and lay each slice on its side on baking sheet
  10. Bake about 30 minutes, until firm and dry, turn halfway through


Yield: 15 Slices

Calories: 264
Protein: 9 g
Carbohydrates: 10 g
Fiber: 5 g
Fat: 23 g

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