Raw Hazelnut Biscotti
From Rawfully Tempting.
1 1/2 cups almond flour, fine
1 Tbsp golden flax seed, ground
3 Tbsp sunflower seeds, finely ground
1 Tbsp hemp seeds
1 Tbsp cacao powder
1/4 cup hazelnuts, coarsely chopped
1/4 cup walnuts or almonds, coarsely chopped
1 Tbsp raw cacao nibs, coarsely ground
1 tsp sea salt
4 medjool dates, pitted and soaked
1/4 cup raisins
1/4 cup goji berries
3 Tbsp yacon or maple syrup
3 Tbsp raw honey or agave (add more depending on taste)
1 Tbsp cacao butter, melted
2 Tbsp almond or hazelnut mylk (or water)
1/8 tsp olive oil (+ 1/8 tsp walnut oil - use olive oil if unavailable)
4 drops Medicine Flower Hazelnut Extract (or 1 tsp liquid almond extract)
How to Make Almond Flour: Soak 2 cups of almonds overnight. Rinse, drain and dehydrate the almonds until dry, about 12-24 hours. Process in a food processor until a fine consistency.
Place all of the dry ingredients in a large mixing bowl.
Process wet ingredients until smooth. Stir into the dry mixture and form a dough.
On a non-stick dehydrator sheet shape dough into a long rectangle,with a slight mound in the center,and dehydrate at 110 degrees for 3-4 hours.
Remove from dehydrator and cut into 3/4 ” slices and place on mesh dehydrator sheet and dehydrate for another 12 - 48 hours depending on humidity and personal preference. (flip ever few hours onto alternate sides for better dehydrating)
I tried to recreate real biscotti and dehydrated mine for 48 hours. The biscotti will be crisp on the outside, but somewhat moist and chewy on the inside. Seriously Yummy.
Oatmeal Cookie Biscotti
Considering none of these are baked — which (says my inner pedant) really means they’re not biscotti, they’re uncotti or noncotti or something like that — having them not even shaped like traditional biscotti makes calling them biscotti a little far-fetched. Maybe my opinion will change once I try them. From Raw Test Kitchen.
Oatmeal Cookie Biscottiphotos by Jessica
2 c almonds
1 c oat groats, soaked, divided
1/2 c dried cranberries, soaked
1/4 c agave nectar
1 t cinnamon
1/4 t sea salt
In food processor, pulse almonds into a flour. Remove from processor.
Add half of oat groats to food processor and process until smooth. Place mixture in a bowl.
Combine oat groat mixture with almond flour, seasoning, agave nectar and cranberries.
Spread mixture on Teflex sheet. Dehydrate at 110 degrees overnight or 6-8 hours. Flip over and score into bars about 4 hours into the dehydrating time.
Raw Tropical Biscotti
A co-worker gave gifts of assorted home-baked biscotti to everybody in the office, as she does every year at this time. Tasty, but I can tell the flour and refined sugar don’t really agree with me.
Clearly it’s time for a raw biscotti recipe quest. This one is from Rawmazing. It would probably lend itself well to experimenting with other dried fruit — mango and papaya are the first two that come to mind.
Raw Tropical Biscotti
- 1 1/2 C Almond Flour (I use the left overs from making almond milk)
- 1 C Ground Almonds (ground to a course meal)
- 1 C Dried Coconut (get this at the coop, unsweetened)
- 1/2 C Agave
- 1/2 C chopped Dried Apricots
- 1/2 C chopped Dried Pineapple
- 1/2 C Currants
- 1 large Orange (use all the juice and as much zest as you can)
Hand chop or roughly chop in food processor, the apricots and the pineapple. Set aside. Place one cup of almonds in food processor and pulse until a coarse meal is created. Add almond flour and coconut. Pulse until just combined. Add agave and pulse until combined. At this point, remove from processor and place in bowl. Add orange juice and zest, combine by hand. Mix in chopped fruit and currants. Form into biscotti shaped loaves and dehydrate 8 hours. Cut into 3/4 inch slices and return to dehydrator and dehydrate until desired dryness is achieved. This is a moist dough so don’t be surprised if it takes a little longer to dehydrate. I like to leave a little moisture in and store in the refrigerator.
Based on Random Daze theme by Polaraul