Paleo Biscotti, Almond Flour-free
Paleo is a great diet to follow, but with it comes a lot of nut flours and nuts. At the moment I don’t tolerate nuts well. I love baking, so, finding ways to modify recipes to make them gluten free and paleo are a necessity in my book! So starts my love affair with coconut flour!
Yes, coconut flour can be dry but for a recipe like biscotti, it doesn’t seem too dry at all. In fact coconut flour makes the consistency of the biscotti similar to gluten filled biscotti. I have experimented with this version a few times and every time it comes out perfect! Well, the first time, they could have used a few more minutes in the oven the second time around to get crispier but they are still scrumptious.
Biscotti is great with coffee, tea or just on its own. My husband and I get coffee often and all the places we go have gluten filled coffee treats. We live in a smaller town with few truly gluten free options. Most places have gluten free options but not a specific gluten free kitchen area. Through trial and error, I have found no place to be safe enough for me (having celiac disease) when it comes to most food.
Enter my own gluten free baking kitchen where I know for certain that I won’t get contaminated with gluten. Recently I have had problems tolerating many gluten free flours (buckwheat, millet, rice, etc) so paleo baking has been perfect. Plus the paleo diet uses natural sweeteners like honey, maple syrup and coconut sugar! Low glycemic sweets and baked treats are my jam!
Like many people I have battled the sugar addiction but now that I have cut it almost completely out of my daily consumption, I have adverse side effects when I eat something with regular sugar. I get the feeling of my heart racing, headaches and sometimes feel really sick to my stomach. At this point in my life, sugar is not worth it. Additionally there is so much research out there proving that sugar is killing our bodies. No thanks! I will stick to my natural forms or none at all.
1/3 Cup ghee
1/2 Cup Coconut sugar
1/3 Cup pure maple syrup
3 large Eggs
3/4 tsp cream of tartar
1/4 tsp Baking soda
1/4 tsp Sea salt
1 tsp lemon juice
1/2-1 tsp almond extract (optional)
1/2 tsp Vanilla extract (non-alcoholic is preferable)
3/4 Cup coconut flour see notes
1 Cup arrowroot flour
1/4-1/2 Cup chopped raw almonds *(optional but super good if you're not almond free)
Servings: 24 Biscotti
Preheat oven to 350 degrees F and line a baking sheet with a silicone baking mat (or parchment paper)
Using a stand mixer, beat together ghee, coconut sugar, maple syrup and one egg. Allow to cream for about 45 to 60 seconds Add remaining eggs one at a time.
Add baking soda, cream of tartar, sea salt, lemon juice, almond extract, and vanilla extract. Mixing on low-medium speed until just combined.
Add coconut flour and arrowroot flour and mix on medium until incorporated. **Let the dough rest for 5 minutes to absorb any liquid then mix on medium again for a few seconds.
Divide the dough into two pieces, place the pieces on silicone baking mat and form into two rectangular loafs that are 1 1/2 inches high. Gently press almonds into each loaf.
Bake for 25 minutes. Remove loaves and allow to cool for 10 minutes or so. Using a sharp knife, cut the loafs widthwise into 1 inch strips. Lay the strips sideways on the silicone mat. Bake for 10-15 minutes.
Reduce oven heat to 235 degrees F and bake for 13 minutes, flip biscotti and bake for 13 minutes more.
Cool on a wire rack and enjoy!
Grab some coffee or tea and give my paleo biscotti a try. I know you will love this version of a timeless treat!