Biscotti with a twist. Zero nasties, zero guilt…these tasty biscuits may look and taste decadent, but heres’s the twist: they are tasty, but they’re also very healthy and they support your hormones too!
Now that’s food made right.
To keep in the festive spirit we decorated these with some plant based chocolate, freeze dried raspberries and slivered pistachios. Pops of colour to brighten any Christmas table!
EPISODE 13
Seed + Oat Jolly Biscotti.
SERVINGS
14
COOKING TIME
45 Minutes
PREP TIME
15 Minutes
TOTAL TIME
60 Minutes
Ingredients
1/4 cup (65g) butter, melted
1/2 cup Remedy Kitchen Omega Porridge
7 scoops Seed Cycle, we used Phase 1
1 tablespoon psyllium husk
2 eggs
Pinch of salt
1/2 cup whole hazelnuts
1/2 cup dried strawberries
Toppings
White chocolate
Milk chocolate
Slivered pistachios
Freeze dried raspberries
1 tablespoon coconut oil, melted
Method
Step 1
Preheat the oven to 160 degrees fan-forced. Line a baking tray with baking paper and set aside.
In a large mixing bowl add Remedy Kitchen Oats, Seed Cycle, psyllium husk, hazelnuts, dried strawberries, butter, eggs, and a pinch of salt. Mix well to combine.
Step 2
Once the ingredients are well combined, shape into a log about 4cm wide. Bake for 30 minutes. Allow to cool before cutting into 14 equal pieces. Return to the oven for another 15 minutes.
Step 3
Once the biscuits are cooled, melt both your white and milk chocolate. Dip 7 biscuits into the while chocolate at one end. Repeat with the milk chocolate with the remaining biscuits. Lay on a lined tray and transfer to the fridge to set. After about 15-20 minutes apply the second coat of chocolate and sprinkle with slivered pistachios and freeze dried raspberries. Return to the fridge to set and store.
Happy Cooking XX
