KETO SUNFLOWER SEED BISCOTTI
Biscotti are basically long, dry, hard biscuits that are baked twice. Because of this, they have a longer shelf life. They are first baked in a log then sliced into individual pieces and baked again. They are delicious on their own or dunked into coffee. I have earlier showed you the almond and peanut versions so now I am showing you the ground raw sunflower seed version which cost only a fraction of the almond ones. I used chopped almonds, pistachios, unsweetened dried cranberries and maple extract but you can actually choose to use your favorite flavor extract and add-ins. These sunflower seed biscotti are firm, crunchy & aromatic. I have also provided you with egg less and dairy free options so everyone can enjoy these delicious biscotti without guilt.
- 240 g ground flower seeds
- 4 g baking powder
- 2 g salt
- 70 g monkfruit You can also use any other keto friendly sweetener)
- 1 whole egg large
- 60 ml unsalted melt butter (You can also use olive or avocado oil. Coconut oil makes the biscotti less crunchy)
- 1 tsp maple extract (You can also use your favorite flavor extract)
- 60 g Lightly roasted chopped almonds and pistachios (You can also use any add-ins of your choice.)
- 30 g Unsweetened dried cranberries (chopped) optional
for eggles version
- 1 flax egg
- Preheat the oven at 325 F or 160 C.
- In a bowl, add the sweetener, egg, melted butter, maple extract and whisk to combine. Then add the nuts, cranberries and mix to combine.
- Add the ground raw sunflower seeds, baking powder, salt and mix until a dough is formed.
- Shape the dough into a ball then place on a baking tray lined with parchment paper. The dough is very sticky so you can wet or oil your hands for easier handling. Divide the dough into 2 equal portions.
- Shape the dough into a rectangle about 1/2 inch or 1.27 cm thick. Even out the sides. The rectangle is about 8 inch or 20 cm in length and 3 inch or 7.5 cm width.6. Bake for 25 minutes or until golden brown.
- ool for about 15 minutes or until slightly warm to the touch so that it is easier to cut. If the dough is cooled and hardened, it will crumble when cut.
- Use a sharp knife (not serrated knife) and cut with a straight down movement. It can be 1/2 to 3/4 inch thick as this dough is coarser than the almond one so it's more difficult to cut them thinner. For eggless version, the biscotti can be quite fragile during cutting so be careful when transferring them on to the baking tray or wire rack after cutting.
- Place the cut biscotti preferably on a wire rack with a baking tray underneath so that you do not need to turn the biscotti during baking. If you don't have a wire rack, then just bake with a baking tray then turn the biscotti midway for a more even baking.
- Take at a slightly reduced temperature of 300 F or 150 C for 10 to 20 minutes or until browned. Alternatively, you can bake at a lower temperature around 266 F or 130 C for 30 minutes then turn off the oven heat and let them rest inside for as long as possible to dry out the crumbs. However, you need to take a close watch to avoid over browning.
- It's important to understand that the crunch depends on the baking process and every oven is different. If the biscotti are under baked, they will be less crunchy. All you have to do is to pop them back into the oven and bake them slightly longer. You can also do this on the next day or two when you find that they are not crunchy enough.
- Cool the biscotti completely on a wire rack. They will firm up and become crunchy once cooled. They will be even more firm and crunchy the next day. Store in an airtight container.13. These biscotti can be kept at room temperature for a few weeks. They can also be refrigerated or frozen.
Serving: 30gCalories: 47kcalCarbohydrates: 1.7gProtein: 1.2gFat: 4.2gFiber: 0.6g
Tried this recipe?Let us know how it was!