B&C
|Code BARRETT15
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Pink superfood biscotti
Bake vegan biscuits with just a few ingredients. This recipe is gluten-free and boosted with flaxseed and cacao. Great for the entire family and ready in under an hour, crunchy and naturally sweetened.
Method
1
Add the flour, Gut Feel Cacao Maca flaxseed blend, baking powder, salt, organic Cacao+ and coconut sugar to a bowl.
2
Add the beetroot purée, melted coconut oil and milk to the dry mixture and mix in until the dough comes together.
3
Place the dough onto a baking tray and mould into a rectangle.
4
Pop into the oven at 170°C for 25 minutes.
5
Remove from the oven and allow to cool for 20 minutes.
6
Slice it into 1” sections, lay flat and pop back into the oven for approximately 20 minutes until crisp.
7
Allow the biscotti to cool and enjoy them with a delicious hot chocolate, yoghurt or warm milk.
