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Lectin-Free Savory Caraway Biscotti

Lectin-Free Savory Caraway Biscotti

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Description

Lectin-free savory biscotti are a healthy and crunchy snack that can be sweet or savory, lasting for a long time.

Ingredients

  • 1 1/4 cup tigernut flour (I use Organic Gemini)
  • 1 cup almond flour (pressed down)
  • 6 tbsp green banana flour
  • 3 tbsp arrowroot flour
  • 1 tsp baking powder (I make my own by mixing 1/2 tsp cream of tartar + 1/4 tsp bicarbonate of soda)
  • 1 handful cassava flour for kneading
  • 2 small pasture-raised eggs 
  • 1/2 cup full fat coconut milk
  • 1/2 cup avocado oil
  • 1/2 tsp caraway seeds + more for decoration
  • 1/8 tsp mustard powder
  • 1/8 tsp cayenne pepper
  • 1/2 cup finely shredded Parmigiano Regiano + 2 tbsp for decoration
  • 1/2 cup finely shredded Gruyere cheese
  • 1 tsp salt

Instructions

  1. Preheat oven to 350F.
  2. Mix almond, tigernut, green banana and arrowroot flours in one big bowl. Add the baking powder, salt and spices. Add the two cheeses and mix well. Add the avocado oil and mix well with your hands. 
  3. In a separate bowl beat the eggs and coconut milk and pour onto the dry mixture. You can do all this in a standing mixer if you want, I mixed it all with my hands. At this point, the texture might look a little too wet and sticky.
  4. On a clean surface or parchment paper add a handful of cassava flour, flouring your hand too, and start kneading the sticky dough, until it becomes smooth and holds together nicely. It didn’t take long for me, about a small handful of cassava flour and one minute of kneading did the trick. 
  5. Now separate the dough into two pieces and form two logs/cigar shapes and flatten then down slightly (see pictures below). Put them on parchment paper in a cookie baking sheet, sprinkle with 2 tbsp of Parmigiano, and bake for 30 minutes. 
  6. When done, turn the oven down to 300F. 
  7. Take them out, let cool for 10-15 minutes, and carefully slice the logs at an angle. I always say this is the most sensitive part of the process, you want to do it slowly with a sharp knife to make sure the slices don’t break. 
  8. Arrange all the slices, cut face down, on parchment paper and bake at 300F for about 40 minutes, flipping them at half time. Just keep an eye on them at the end in case your oven runs slightly higher, to make sure they don’t burn. 

Notes

This makes a little more than 20 biscotti, depending how you size them. Store them in an air tight glass container or mason jar, they’ll last for few days on the counter. You can freeze some for later use. 

Find it online: https://creativeinmykitchen.com/lectin-free-savory-caraway-biscotti/