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raw, Gluten Free, Dehydrated biscotti

2/11/2016

2 Comments

 
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​I've had only rave reviews from these dehydrated, gluten-free biscotti.  

You will need:

6 cups almond flour
6 tablespoons applesauce or date paste
1 cup dried cherries or cranberries, chopped 
3/4 cup raw pistachios
1 cup maple, date or raw cane sugar
3/4 teaspoon sea salt

In a large bowl, blend all the ingredients by hand until throughly combined.  Divide the dough in half and shape directly on Teflex sheets into two long rectangles, slightly mounded in the center.  Slide Teflex sheets onto dehydrator screens and dehydrate at 115F for 2 to 3 hours or until outsides feel dry.

Remove the dough from dehydrator and cut into bars about 3/4 inch wide.  Place them directly onto the dehydrator screens and dehydrate further for 12 hours or more, until slightly crisp.

Note:

I am sure that you could bake these at 350 degrees F as in traditional biscotti.  However I do find that the dehydrator produces the perfect amount of crispness that I enjoy.




or enjoy with a cappuccino

Picture
Photos courtesy of my sister-in-law Zena and my niece, Alexis

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2 Comments
misha
2/19/2016 05:17:50 am

i was lucky enough to sample these biscotti, and they were some of the most delicious i've ever eaten! thank you for sharing the recipe here, debbie!!

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Zena
3/14/2016 03:06:33 pm

Absolutely delicious! Everything you want a biscotti to be. I have tried many and think this ranks amongst the very best!!! Thanks for sharing the recipe, Deb...definitely a keeper!!!!

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    Debbie

    "The power of imagination makes us infinite"..John Muir, now imagine a world with clean water, air and food and abundant love!

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Photos used under Creative Commons from torbakhopper, symphony of love
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