From the Kitchen of Amy Rothenberg ND
As patients become more and more informed about food allergies and symptoms attributed to a “leaky gut,” many take up a gluten free diet. Such an approach to food is much easier now than years ago as there are many products and raw ingredients available for most every palate.
A colleague and friend, Sheila Frodermann ND first sent me this gluten free biscotti recipe, which I keep on adapting to my own tastes and preferences after making it numerous times over the past few months. I have shared this recipe with friends and patients and to a person, everyone RAVES! Try it out, see what you think!
- 1 ¼ cup blanched almond flour (Trader Joe’s brand seems to work well, but you can easily make your own. Take 1 ¼ cup of raw almonds and place in the blender. Hit the pulse option a few times and you will have your almond flour. I tend to keep my flours and nuts in the freezer (sure way to beat the grain moths in our home). If you also keep nuts & flours in the freezer, take out at least an hour before you want to make this recipe. It will work much more easily).
- 1 T arrowroot powder (this helps hold things together).
- ¼ tsp sea salt (I usually half the amount of salt suggested or delete entirely).
- ¼ tsp baking soda
- 3 T maple syrup (I have halved this too for a less sweet product and they still taste delightful).
- 2 tsp orange zest (I have grated on the finest setting on my hand grater or on the next size up, I rather like the bigger pieces in there. Please use an organic orange here, conventional peels are loaded with pesticides!)
- ¼ cup dried cranberries (I have used both sweetened & not—the former tastes much….sweeter!)
- ¼ cup sliced almonds, or any other nut you favor (smaller pieces will work in better).
- Combine the almond flour, arrowroot powder, salt and baking soda in a food processor or bowl (The original recipe I read recommended a food processor to pulse the ingredients together, but in my desire to have fewer dishes to wash, I have just mixed it all together in a bowl with fine results).
- Add the maple syrup and orange zest until the dough forms a ball.
- Transfer the dough into a bowl (if using food processor) and work in the cranberries and sliced nuts. (I find using my hands most effective here and a bit of a work out for the upper arms!)
- Form a log, approximately one & three quarter inches high and 2 inches wide on a baking sheet lined with parchment paper. (I use my largest baking sheet and orient the log diagonally. You have to keep pressing to get it to all stick together. A little splash of water on your hands will help here.)
- Bake at 350°F for 15 minutes, then remove from oven and cool for 1 hour (I cannot overstate this step! The biscotti will cut much better if you really let it cool).
- Cut the logs into 1/2-inch slices on the diagonal with a very sharp knife. (Emphasis on VERY SHARP KNIFE).
- Lay the pieces on their sides & spread slices out on a baking sheet and bake at 300°F for 12-15 minutes.
- Remove from oven and allow to cool, set, and become crispy.
Makes 12 small biscotti
You will be making these more than you can imagine once you’ve had your share!