Wednesday, February 05, 2014
Gluten Free Nut and Seed Biscotti
Seasonal Recipe of the Week
Something like biscotti, which does not really rise, is a perfect candidate for a Gluten-free make over. For the nut and seed mixture I used whatever I had. You can customize that mixture with any kinds of nuts and seeds but definitely include sesame and caraway seeds because they taste so damn good. Toast your nut and seed mixture for extra flavor, and you could even add some finely diced dried fruit, I'm thinking cranberries.
1 cup brown rice flour
2 cups well chopped nut and seed mixture (I used sesame seeds, poppy seeds, caraway seeds, pecans, walnuts, chopped mixed spiced nuts)
1/2 cup buckwheat flour
1/2 teaspoon Fleur de Sel (AKA fancy salt)
2/3 cup sugar
extra virgin olive oil for brushing
Preheat oven to 300. Combine nut and seed mix with flours. In separate bowl, combine eggs and sugar. Mix together and pat into parchment lined loaf pan which has been oiled. Bake till firm 55 minutes. Let cool and then slice as thin as possible and cut each slice in half. Turn oven up to 425. Lay biscotti slices on a parchment-lined sheet pan and brush with olive oil. Bake 5 minutes or till brown and toasty. Turn over, brush with oil and toast the other side. Careful — it likes to bur, so watch!