Goji, Pistachio And Dark Chocolate Biscotti

1. 1

   Preheat oven to 175c. Line a baking sheet with parchment paper and set aside. In a large bowl, sift together quinoa flour, oat flour, Natvia, baking powder and salt. Whisk together vanilla and eggs in a separate bowl. Make a well in the center of your dry ingredients and pour in the wet. Mix until all ingredients are just combined, then fold in goji berries and pistachios

2. 2

   Transfer dough to a well-floured counter and roll into a log. Place log on baking sheet and flatten to a shape that's around 30cm long x 10cm wide. Bake log for 20 minutes and allow to cool for half an hour. Reduce oven temperature to 165c.

3. 3

   Using a long serrated knife, cut biscotti on a 45 degree angle into 1.5cm slices. Arrange biscotti on baking sheet (cut side down) and bake for 7 minutes. Turn slices over and bake for another 7 minutes. Remove from oven and let cool completely.

4. 4

   Break chocolate into small pieces and place in a microwave-safe bowl. Microwave for 30 seconds, stir, and repeat in 10 second increments until chocolate is fully melted. Transfer to a shallow plate and dip base of biscotti into chocolate. Allow the excess to drip off and place upside down on a plate to set. Repeat with remaining pieces and serve on the side with coffee or tea.

* Per serving · 4 servings · Values may vary.

No additional tips available.