Okay, let's play a little game. You've decided to bring along a batch of cookies to share with friends for afternoon tea, however, when you go to make the cookies you realise that you've got one gluten free friend, one paleo friend, one vegan friend, one friend with an egg allergy and a lactose intolerant friend too.
a) give up on the cookie idea altogether?
b) make multiple batches of cookies to suit everyones needs?
c) hide in your bedroom with the blankets over your head and hope your friends forget all about your cookie promise?
Actually, your answer shouldn't be any of those... it should be;
d) make these cookies to keep everyone happy
You see, these cookies are not only grain free, they're also gluten free, vegan, egg free, dairy free, refined sugar free and absolutely delicious - so everyone can enjoy delicious cookies together!
Best of all? They don't taste like they're free of anything. In fact, Jesse has been calling these cookies his all time favourite. And that's a big deal coming from a man who considers himself a bit of a cookie connossieur.
And since they're so delicious, I just couldn't keep the recipe from you!
So let me share the recipe with you! >>
One Bowl Grain Free Biscotti
makes 12-15 biscotti that are low fat, gluten free, grain free, possibly paleo, low carb, refined sugar free, egg free & dairy free - easily multiplied to make more!
1 1/4 cup (~130g) almond meal/flour (you can also used cashew, hazelnut or any other nut meal)
60 ml pure maple syrup
2 tbsp (15g) tapioca starch/flour
1/4 tsp baking soda
Pinch of salt
- Preheat your oven to 180C/355F
- Line a baking sheet with baking paper and set aside.
- In a medium sized mixing bowl, combine all of your ingredients, adding 1-2 tsp of water if needed to allow the mixture to come together. Your mix should hold together (it shouldn't be too crumbly or too wet) when it's the right consistency.
- Form your biscotti mixture into a small log about 2 inches wide and 3/4 an inch thick (or thicker if you want larger pieces).
- Score your biscotti log with a knife so it's easier to slice later (you want to cut along the length of the log as this is what will guide you when cutting your slices later on).
- Bake your biscotti log for 15 minutes and then remove from the oven, reducing the heat to 150.
- After allowing your biscotti to cool for 5 or so minutes (or until you can slice it without burning yourself - this girl has asbestos hands), slice your log into pieces carefully with a sharp serated knife.
- Lay your pieces flat onto your baking sheet and continue baking for 12-15 minutes or until your biscottis are golden and crunchy.
- Allow to cool before serving!
- To store, keep your biscotti in an airtight container or jar (once completely cooled) at room temperature for up to a week.
But tell me, do you have any allergies/special dietary needs - or do any of your friends?
How do you cater for them in a group situation?
I'm never too fussed if I miss out on food when out and about as I always bring my own, however, when we're entertaining friends I will always make some dishes that I can eat as well as everyone else so I'm at least included!