(Photo Courtesy of Sandy Muran From iStock)

Happy Holiday Treat

By Sandy Muran

Christmas is a time to rejoice, but so many tempting yummies can easily derail our commitment to honoring our health, ending in New Year regret. Here’s my gift to you: a delicious holiday treat with no cane sugar, no gluten, and no regrets! In early December I start baking batches of biscotti to wrap in those cute little decorative gift bags and give them to everyone who has given to me all year: the postman, newspaper boy, hair stylist, neighbors, and the women in my Bible study.

So from my kitchen to yours, I hope you enjoy this healthy holiday treat!

Holiday Cranberry/Almond Biscotti

Ingredients:

2 eggs
¾ cup amaranth flour
¼ cup almond meal flour
3 Tbsp. tapioca flour
2 Tbsp. arrowroot starch
¾ tsp. guar gum
½ tsp. gluten free baking powder
1/8 tsp. sea salt
½ cup coconut palm sugar
1 tsp. almond extract
1 cup coarsely chopped, toasted almonds (available at Trader Joe’s)
¾ cup dried cranberries

Step 1
Preheat oven to 325 degrees; butter an 8×8 inch glass baking dish.

Step 2
Combine dry ingredients except sugar in a medium mixing bowl; use large whisk to thoroughly combine.

Step 3
In another mixing bowl, beat eggs and sugar until blended and add dry ingredients to eggs and sugar mixture.

Step 4
Fold in toasted almonds and cranberries, stir to combine.

Step 5
Pour in prepared baking dish, and bake 30-35 minutes, until just starting to turn golden brown.

Step 6
Cool for 5 minutes.

Step 7
Use a sharp knife to divide the biscotti into 4 equal pieces. Cut each piece into 6 even slices.

Step 8
Place biscotti slices on a baking sheet, and bake an additional 15 minutes, or until crisp.

Step 9
Cool on a rack.

Step 10
Store in an airtight container.

Makes 24 biscotti

Wishing you a blessed Christmas and Abundant New Year!