I love biscotti! As far as DAMY Health Recipes go this recipe takes a little more time but the payoff is big. These sweet, tangy, crunchy little morsels are worth every minute it requires to make them.
This biscotti is a wonderful recipe to serve to guests or just to have as a snack in your home. If you are craving something sweet and baked this is a great recipe to make.
Warning – If you make this biscotti recipe while your husband is home make sure to pre-portion if you want it to last. Lets just say mine only lasted a day!
I hope you make this recipe and enjoy it with a nice cup of herb tea or iced herb tea depending how warm it is where you are. Enjoy!
This recipe is gluten free, grain free, clean, dairy free, all-natural, rich and delicious.
Gluten Free Lemon Blueberry Biscotti
Prep time: 5 Minutes – Cook time: 60 Minutes – Total time: 65 Minutes
Yield: Makes 1 Loaf
Ingredients:
- 1/2 Cup Coconut Flour
- 2 Eggs
- 2 Egg Whites
- 1/4 Cup Agave (Honey, Maple Syrup or Stevia)
- Dash of Salt
- 1/2 Tsp Baking Soda
- 2 Tbsp Coconut Oil
- 1 Tbsp Vanilla Extract
- 1 Tbsp Lemon Juice
- 1 Tbsp Lemon Zest
- 2 Tbsp Unsweetened Almond Milk
- 1 Cup Blueberries
Directions:
- Pre-heat oven to 350 F.
- Place all ingredients, excluding the blueberries, into your food processor and blend until smooth.
- Fold in the blueberries by hand.
- Spray a loaf pan with a healthy, non-stick cooking spray.
- Place in the oven for 40-45 minutes (until a toothpick placed in the center comes out clean).
- Remove from oven and let loaf cool for 5-10 minutes.
- Gently remove loaf from pan and place on a cooling rack.
- Let loaf cool completely before cutting into slices.
- Place slices on a baking sheet covered with parchment paper.
- Bake at 350 F for 20-30 minutes flipping at the half-way mark.
- Remove from oven and place biscotti on a cooling rack.
- Serve and enjoy!
DAMY Members – 1/4 of a loaf is a great treat option.
I just made these, and I absolutely love them! I made a few minor modifications by omitting the blueberries (I had none!) and adding some shredded coconut and coconut extract to boost the coconut flavor. But I’ll definitely bake these again and again. They’re already addicting!
I just made these, and I absolutely love them! I made a few minor modifications by omitting the blueberries (I had none!) and adding some shredded coconut and coconut extract to boost the coconut flavor. But I’ll definitely bake these again and again. They’re already addicting!
I just made these, and I absolutely love them! I made a few minor modifications by omitting the blueberries (I had none!) and adding some shredded coconut and coconut extract to boost the coconut flavor. But I’ll definitely bake these again and again. They’re already addicting!
So great to hear 🙂 Thank you for sharing!
If you use stevia would these be a snack option?