Pistachio Golden Raisin Gluten Free & Vegan Biscotti

So, I have something to admit… I am absolutely 110% obsessed with the Great British Bake-Off show. I mean, obsessed. I cannot and will not be stopped. As someone who doesn’t consider themselves a baker (way to scientific for me, I prefer the “art” of cooking aka I cannot follow instructions), I was surprised at how much I loved this show. But between the British accents, the un-American way the participants actually help each other during the competition, and the incredible cakes, pies, breads, cookies, etc. that are created, I am in awe. I recently was watching an episode where they were baking biscotti and it made me realize that it had been far too long since I had one of my favorite treats. Ever since adapting this gluten free diet, my love affair with biscotti had been but on the side burner. So, feeling ever so adventurous and strapped with the misbelief that I too was a “star baker” (British bake-off joke, if you don’t get it then I suggest you watch), I set out to create my own recipe. Shockingly, they turned out pretty freaking delicious. Maybe I have a third career!? Kidding. I know very well I do not. Back to the TV I go!

Ingredients (makes about ½ dozen):

Wet Ingredients:

Flax egg (3) – 3 tablespoons of ground flaxseed & 6 tablespoons of water. Or replace with 3 eggs if not making vegan
Lemon juice (1/2 lemon)
Maple syrup (2 tablespoons)
Olive oil (1 tablespoon)
Vanilla (1 teaspoon)

Dry Ingredients:

Almond flour (1 ¼ cups)
Oat four (¼ cup)
Baking soda (1 teaspoon)
Baking powder (1 teaspoon)

Additional fillings:

Pistachios (1/3 cup) – shelled & chopped
Golden raisins (1/4 cup) – chopped

Directions:

Make the flax eggs by combining 3 tablespoons of ground flaxseed with 6 tablespoons of water, stir, and allow to sit for ~5 minutes. Skip this step if you are using regular eggs
In a bowl, combine all of the wet ingredients
In a separate bowl, combine all of the dry ingredients
Slowly pour the wet ingredients into the dry and mix until a batter is formed
Mix in the additional fillings
Using your hands, create a loaf shaped log that is about 3-4 inches wide and ½ inch tall
Place that loaf on a parchment lined baking sheet and bake in the oven at 375 degrees for 30 minutes
Remove the loaf from the oven and place on a cooling rack for 10 minutes
Cut the loaf into slices that are ~1inch wide
Place those slices back on the parchment lined baking sheet and bake for an additional 15-20 minutes at 375 degrees
Remove from the oven and place back on the cooling rack for ~10 minutes before serving

Allergen Information:

Gluten Free
Dairy Free
Vegan
Paleo