Gluten-Free Goddess Chocolate Biscotti recipe. No gluten. No sugar. Agave sweetened. A cookie for grown-ups.
A Cookie for Grown Ups.
I was seriously jonesing for a crunchy, dunkable coffee treat this week.
I decided to try a new mix of high protein lower carb flours and agave to make a lower glycemic cookie. Not an all-you-can-eat cookie. But a smarter cookie choice. A less sweet sugarless cookie for grown-ups. And guess what? If you're looking for a sugar-free treat that is chocolaty and crisp and dunk worthy- and if you've tamed your sweet tooth and don't expect a sugar high sexy explosion- this recipe just might tickle your fancy.
Chocolate Biscotti Recipe: Gluten-Free Sugar-Free
These biscotti are also vegan- no eggs or butter. But if you prefer using eggs in this recipe, choose two large organic happy free-range eggs instead of the egg replacer I used.
Preheat oven to 350 degrees F. Line a baking sheet with parchment.
Whisk together your dry ingredients in a large bowl:
1 cup GF millet flour
2/3 cup GF buckwheat flour
1/3 quinoa flour
1/2 cup unsweetened organic cocoa
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
Pinch of nutmeg, to taste
1 teaspoon xanthan gum
1/2 to 3/4 chopped pecans or walnuts, if desired
In a separate bowl, blend:
1/2 cup Spectrum Organic Shortening
2/3 cup organic raw agave nectar
1/3 cup sesame tahini or sunflower seed butter
1 tablespoon bourbon vanilla extract
Egg Replacer for 2 large eggs- I used Ener-G Egg Replacer made with warm water
2 tablespoons coconut, soy, nut or hemp milk, more if needed
Scoop the creamed wet mixture into the dry ingredients and stir well until combined. The dough will be quite stiff- don't use a hand beater to do this, you'll kill it. Use a wooden spoon. Build up your upper body strength.
You want a hefty dough that sticks together but is not sticky or wet.
If the dough is too dry, add a tablespoon of hemp milk at a time to make it behave. (Note- If you've ever made Pamela's gluten-free brownies- this dough is similar in consistency- sturdy and thick.) When the dough holds together if you press it into a mound, it's ready.
Dump the mound of dough on to the prepared baking sheet and press with a rubber spatula- or your hands- to make a long log shape. You want a smooth, even surface, and a slightly flattened- but not too flat!- mound to the dough shape (make sure it is uniform and even- and the width and height your want your biscotti to be. Mine was about 4 inches wide and maybe 3 inches high; it will spread slightly when it bakes. (Keep in mind, you'll be slicing the dough crosswise later.)
Bake the dough in the center of a preheated oven for 20 to 30 minutes- depending upon your individual oven temperature and the actual size of the dough log. The dough should bake up firm and be dry in the center when you insert a cake tester.
Take the dough log out of the oven and allow it to cool for at least 20 minutes. Set your oven temperature low- 275 to 300 degrees F.
You're going to bake these babies twice.
When the dough log is cool enough to handle, hold it in place with one hand and a clean tea towel and slice it crosswise- cleanly and carefully!- with a large, very sharp serrated knife. You should end up with twenty biscotti.
Lay the biscotti on the parchment and bake them for 10 to 12 minutes or so- keeping an eye on them. You want them to crisp up a bit in the oven, but not burn.
Remove the biscotti from the oven and allow them to cool. When they are cool enough to handle, place them carefully on a wire cooling rack. They will crisp up even more as they cool.
Wrap the biscotti individually and store the them bagged in the freezer for best results- though you can keep a few on hand in the fridge to eat within a day.
Makes twenty biscotti.