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Gluten Free Pistachio Cranberry Biscotti Recipe
Ingredients
2 cups oat flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 tsp pumpkin pie spice (or sub allspice, nutmeg, ginger and cloves)
1/2 tsp cinnamon
1/2 cup pumpkin puree
2 Tbsp brown or coconut sugar
2 Tbsp stevia
2 eggs
1 tsp vanilla extract
1/2 cup dried cranberries
1/2 cup pistachios
for topping
1 egg white
1 Tbsp brown or coconut sugar
2 Tbsp stevia
1/4 tsp pumpkin pie spice (or sub allspice, nutmeg, and cloves)
Melted dark chocolate
Procedure
In your stand mixer with a dough hook attachment, combine oat flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Mix to combine.
Once combined, add pumpkin puree, a little brown or coconut sugar, and some stevia.
Let your stand mixer do the work before adding your two eggs and vanilla extract.
Once fully mixed, add cranberries and pistachios
Spoon our dough onto some plastic wrap.
Mold your dough inside the plastic wrap into a sort of loaf shape.
Line a baking sheet with parchment paper and spray with cooking spray and place the exposed side down onto the parchment paper.
Flatten your dough loaf into a sort of rounded rectangle shape until it’s about an inch or so tall.
Remove the plastic wrap and brush down with egg whites to help with browning in the oven.
Next, we’ll combine brown or coconut sugar, stevia, and pumpkin pie spice, and sprinkle this sweet mixture onto the top of the loaf.
Bake at 325ºF for about 45 minutes
Once removed, let it sit for about 15 minutes before cutting.
Cut your loaf on the bias into about one inch slices
Place the slices onto a rack rested on top of a baking sheet, and return to the oven for about 10 minutes, and if you want them harder like a traditional biscotti you can leave them for 20-25 minutes.
Melt chocolate and dip ends of the biscotti cookies (optional
Enjoy!
Nutrition per biscotti (not including chocolate):
91 calories | 2g fat | 14g carbs | 3g protein
