Sugar-free biscotti are Italian-style twice-baked biscuits, a long-lasting treat that goes well with tea or coffee as part of a balanced routine.
Sift 1 cup (about 200 ml) of wholemeal flour and add two eggs.
Add 30 g of coconut oil and 1 tablespoon of vanilla flavouring.
Mix into a dough, wrap it in cling film and rest it in the fridge for 30 minutes.
Roll the dough out by hand into a pizza-base shape.
Sprinkle 3 chopped dates, 20 hazelnuts, 3 chopped dried apricots and 2 tablespoons of raisins over the dough.
Shape it into a log and bake at 150°C for 20 minutes. Take it out and slice it about a finger's width thick, then bake again at 150°C for 15 minutes.
The information in this article is general; what you need depends on your age, health and goals. Message us and we will build the plan that suits you together.
This content is for information only. For a personalised nutrition programme, please consult a dietitian.
