Beth Warren Nutrition Blog

CHUNKY BISCOTTI

by Beth Warren November 15, 2017

I’ll be honest: I can’t possibly recommend a food or recipe because it’s healthy if it does not taste good. I’ve tried a ton of recipes to make a healthy biscotti and they either did not taste yummy or they were not truly healthy. Simply swapping out fat ingredients for high sugar ones or eliminating sugar and adding artificial sweeteners does not constitute making a recipe healthy. The goal it to swap out the recipe as whole to be reliant on natural sugars and whole ingredients. I finally got a biscotti recipe right with this Chunky Biscotti. On my BWN plans, I al- low a treat a week. The treat can technically be one serving of whatever you fancy. The choice is yours. I do not get involved. HOWEVER, I would always encourage the treat to be a “clean” option. I, too, live by this principal and enjoy my treat each Saturday morning with my cup of coffee. Well, my palette will surely be ecstatic to treat on these biscottis. Enjoy!

Chunky Biscotti

A healthy gluten free biscotti that's delicious and nutritious.

Ingredients

2 eggs

 

1 teaspoon vanilla

 

1/2 cup coconut sugar

 

1 1/2 cups almond flour

 

1/4 cup coconut flour

 

1/2 teaspoon baking soda

 

1/4 teaspoon salt

 

1/2 cup unsweetened dried cranberries, optional

 

1/2 cup sliced almonds, optional

 

1/4 cup dark chocolate chips, optional

Instructions

In a mixing bowl, beat together the egg, vanilla and coconut sugar.


 

In a separate bowl, mix together the rest of the ingredients until the cranberries until combined.

 

While mixing, slowly put the dry ingredients into the wet ingredients.


 

Fold in the optional ingredients.

 


On a baking sheet lined with parchment paper, place the batter and form into a flat loaf. 


Bake for about 20-30 minutes until top begins to brown.

 

Remove and completely cool until slicing.

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