Double Chocolate Espresso Biscotti
Dry Ingredients: 1/2 cup buckwheat flour 1/2 cup teff flour 1/4 cup brown rice flour 1/4 cup sweet rice flour 1/4 cup quinoa flour 1/4 cup potato starch 1/2 cup cocoa powder 1 tbsp ground espresso powder, optional and/or use decaf espresso powder 1 tsp baking soda 1 tsp salt 1 1/2 tsp cinnamon pinch of nutmeg 1 tsp xanthan gum Wet ingredients: 1/4 cup coconut oil 1/4 cup vegetable shortening 1/3 cup coconut sugar 1/3 cup sucanat 1/3 cup cashew butter 2 tsp vanilla extract 1/4 cup egg replacer whisked with 1/3 cup hot water 2 tbsp almond milk (or other alternative milk) Extra: 2/3 cup chocolate chips Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside. Sift the dry ingredients into a medium-sized mixing bowl. In a large mixing bowl, beat the coconut oil, shortening, coconut sugar, and sucanat with an electric hand mixer (or use a stand mixer) until blended and fluffy. Add in the cashew butter and vanilla extract, beating until well-mixed. Add in the egg replacer mixture and almond milk until well-mixed. Using a wooden spoon, mix the dry ingredients into the wet ingredients to form a soft dough. It will be fairly dense. Mix the chocolate chips into the dough until uniformly blended. Pour the dough onto your prepared parchment paper lined baking sheet and then press into two semi-flat logs, using the palm of your hand to flatten each log to your desired thickness. Bake for 30 minutes. Remove the pan from the oven. Use two spatulas, one on the end of each log, to remove from the baking pan. Gingerly place on a wire cooling rack for 20 minutes. Meanwhile, decrease the oven to 300 degrees. After the logs have cooled, place on a cutting board and use a serrated knife to cut each one diagonally into approximately 24 biscotti. Lay each biscotti on its side on the baking sheet, and bake again for another 10 minutes, flipping the biscotti after 5 minutes (use fingers or tongs). Remove from the oven and allow to cool in the baking pan for 15 minutes, then carefully remove to the wire cooling rack. NOTE: While some of the biscotti remained intact, some broke into smaller pieces. While those pieces didn’t make the picture cut, they were none-the-less delicious and imminently dunkable. NOTE: If you don't have the six different flours listed in this recipe, feel free to substitute your gluten free flours or gluten free mix of choice. If your mix contains xanthan gum, eliminate the xanthan gum in the recipe. The 1/4 cup coconut oil and 1/4 cup vegetable shortening can be replaced with 1/2 cup vegetable oil. As well, the 1/3 cup of coconut sugar and 1/3 cup cup of sucanat can be replaced with 2/3 cup of white sugar.