Almond Biscotti (gluten free low carb)
Still experimenting away with baked things that aren't bad for your figure, coz I think there's a niche for gluten free low carb freshly baked things. Still love baking, but it feels ...superfluous if no one's eating it because they're all on diets! even though I know they not so secretly want to eat them and are just using sheer willpower.
Preheat oven to 180/190C. Line a tray with baking paper.
1/2 cup coconut flour
100g almond flour
100g chopped almonds
2 tablespoons potato starch
1 tablespoon baking powder
1/2 cup stevia mix (half half stevia and raw sugar)
1 teaspoon vanilla
1 teaspoon almond essence
few drops lemon essence (I would've used orange zest if I had an orange hanging around)
1/2 cup rapeseed oil
2 eggs
Mix all the dry ingredients together thoroughly except for the chopped almonds. In a separate bowl, mix the wet ingredients together. Pour the oil mixture into the flour and knead until it resembles a dough. Stir in the chopped almonds.
I divided the dough into half - formed half into a log and put it on the tray. To the other half, I added:
1 tablespoon vanilla protein powder
1 tablespoon chia seeds
Bake for 25 minutes, or until lightly browned. Take out of the oven and allow to cool down for 30 minutes. Turn down the oven to 120C. Carefully cut the logs into slices. Put them back onto the baking sheet and bake for 15minutes, then flip and bake for another 15 minutes on the other side.
Optional:
Drizzle some dark chocolate over each slice.
Preheat oven to 180/190C. Line a tray with baking paper.
1/2 cup coconut flour
100g almond flour
100g chopped almonds
2 tablespoons potato starch
1 tablespoon baking powder
1/2 cup stevia mix (half half stevia and raw sugar)
1 teaspoon vanilla
1 teaspoon almond essence
few drops lemon essence (I would've used orange zest if I had an orange hanging around)
1/2 cup rapeseed oil
2 eggs
Mix all the dry ingredients together thoroughly except for the chopped almonds. In a separate bowl, mix the wet ingredients together. Pour the oil mixture into the flour and knead until it resembles a dough. Stir in the chopped almonds.
I divided the dough into half - formed half into a log and put it on the tray. To the other half, I added:
1 tablespoon vanilla protein powder
1 tablespoon chia seeds
Bake for 25 minutes, or until lightly browned. Take out of the oven and allow to cool down for 30 minutes. Turn down the oven to 120C. Carefully cut the logs into slices. Put them back onto the baking sheet and bake for 15minutes, then flip and bake for another 15 minutes on the other side.
Optional:
Drizzle some dark chocolate over each slice.