(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
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
Preheat oven to 325 degrees; butter an 8×8 inch glass baking dish.
Combine dry ingredients except sugar in a medium mixing bowl; use large whisk to thoroughly combine.
In another mixing bowl, beat eggs and sugar until blended and add dry ingredients to eggs and sugar mixture.
Fold in toasted almonds and cranberries, stir to combine.
Pour in prepared baking dish, and bake 30-35 minutes, until just starting to turn golden brown.
Cool for 5 minutes.
Use a sharp knife to divide the biscotti into 4 equal pieces. Cut each piece into 6 even slices.
Place biscotti slices on a baking sheet, and bake an additional 15 minutes, or until crisp.
Cool on a rack.
Store in an airtight container.
Makes 24 biscotti
Wishing you a blessed Christmas and Abundant New Year!