Method

Preheat the oven to 150°c /300°F/ Gas mark 2

In a small bowl mix together 3tbsp of ground flaxseed together with 6tbsp chickpea water, 1tbsp of olive oil and 2tsps of vanilla extract. Stir well then set aside for 5 minutes.

In a large mixing bowl add together the flour, coconut sugar, coconut milk powder, ground and flaked almonds, baking powder, sea salt.

Add the flaxseed mixture to the dry ingredients. Using a spatula mix well to incorporate all of the ingredients together. It may look like the mixture is too dry but keep working the mixture and bring together with your hands.

Form a roll about 4-5cm wide and 16-17cm long.  Place on to a lined baking tray and bake in the oven (middle shelf) for 15 minutes.

Remove from the oven and turn the temperature down to 140 °c /275°F/ Gas mark 1. Let the biscotti cool for 30 mins before cutting into slices approx. 1.5cm thick.

Place the slices of biscotti onto the lined baking tray and bake for 30 minutes.Turn the biscotti over and bake for a further 15mins. Finally turn down the oven to 130°c /266°F/ Gas mark 1/2 degrees and bake for a another 10-15 minutes, until the biscotti are throughly baked, dry and crunchy.

Leave to cool on a wire rack and then store in an airtight container. Will keep for 2-3 days.

Crumbly Almond Biscotti, gluten, dairy and refined sugar free, delicious for dunking in your favourite cuppa.

*All of our recipes are tested in the Against the Grain kitchen and oven. Baking times can vary, especially depending on your specific oven and its size. The times are an estimate only. Everyone’s kitchen tools are also a little different. Prep time may take longer or shorter than listed due to the type of equipment used*