Cuppa and a Biscotti

It’s cold, rainy and that time of day when I have my afternoon herbal tea and check the local media for stories on health, wellness and what not. It’s the perfect time to ‘indulge’ in a little almondy, seedy delight. Made with not so much almond that you’ll sprout and I only ever use activated nuts and seeds as I will combust after ingesting one.

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INGREDIENTS
1¼ cup Blanched or activated Almond Flour
⅓ cup of Tapioca
1 Egg Yolk
¼ teaspoon of Sea Salt
¼ teaspoon of Baking Soda
¼ cup of maple syrup
1 tsp cinnamon (optional)
½ teaspoon of Vanilla Extract
Handful crumbled activated almonds and pumpkin seeds

INSTRUCTIONS

Combine the almond flour, tapioca flour, egg yolk, salt, baking soda in a food processor and cinnamon- pulse until combined.
Add maple syrup and extract and pulse more until combined.
Remove dough from the processor and fold in nuts and seeds.
Form the dough into a rectangle and place on a parchment or Lined baking sheet.
Bake at 185 for 15-18 minutes.
Let cool for an hour and cut diagonally. Place onto the lined baking sheet.
Set the oven to 165 and rebake for 15-18 minutes. Let cool for another 30 minutes, preferably over an hour.

RAW CHOCOLATE DRIZZLE

2 tbsp coconut oil
2 tbsp cacao or carob powder
Pinch salt
(1 tbsp maple syrup optional)

Melt and drizzle on individual biscotti’s

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