Biscotti are a traditional Italian cookie with a long history as a crunchy, delicious treat. The word “biscotti” actually means “twice baked,” which is how this cookie has such a crunchy texture divinely suited for nibbling or dunking in cappucino. While the recipe normally uses refined white flour and sugar and is not considered a “healthy” cookie, Lisa Tucker, the “Happy Health Counselor” at the Vanity, Sanity & Health blog has tweaked the centuries-old recipe to produce a gluten free biscotti that is guilt free as well.
Tucker began her journey as a holistic health counselor as a result of needing balance and happiness in her own life. After an early life filled with food issues and exercise addiction, she searched for a better path to real wellness by educating herself in holistic health at the Institute for Integrative Nutrition, and became a certified Holistic Health Counselor. She now counsels other individuals seeking balance and wellness in their lives, in person, via phone, or even by skype conference. This biscotti recipe can be found on her blog, Vanity, Sanity, & Health (where you can also view a slide show of the biscotti-making process).
Gluten-free Quinoa Biscotti (from vanitysanityandhealth.com – Makes approx. 16-18 cookies, about 187 calories each)
- 1 3/4 cup Quinoa Flour (sold in most Whole Foods)
- 1 tsp baking powder
- 1/4 tsp salt (you can use sea salt)
- 3/4 cup whole almonds tasted and chopped
- 3/4 cup dried unsweetened cranberries
- 1/4 cup vegetable oil
- 3/4 cup organic granulated sugar (you can use half this amount if too sweet, or use brown rice syrup)
- 2 large eggs (or 1/2 cup of applesauce or two mashed bananas if you are vegan)
- 2 tsp vanilla (McCormicks vanilla is gluten free)
- Pre Heat Oven to 300 degrees
- Chop almonds and toast them lightly on the stove, set aside
- In large bowl, whisk quinoa flour, baking powder, cranberries, almonds, and salt.
- In small bowl, whisk egg, sugar, vanilla and oil
- Slowly add liquid to dry mix, and combine until it forms a very well blended ball.
- Transfer dough to a greased baking sheet and form into a loaf about 12 inches long by 2 inches wide, and 1/2 inch thick.
- Bake 25 mins or until just golden brown and feels ‘set’
- Cool for 15 minutes, then cut the loaf into 1/2 inch slices
- Place slices cut side down on the baking sheet and bake for another 15 minutes or until completely dry.
These biscotti keep exceptionally well in an airtight container, so they are ready for that impulsive snack. Munching on a small, tasty something often keeps you from eating too much; the crunchiness satisfies our psychological need to chew. Of course, it’s even better when it tastes this good.
Enjoy this article? Subscribe above and share your enjoyment with your friends, or follow me on Facebook – you’ll be the first to know when the next article is up!