ingredients
¼ cup whole psyllium husk
½ cup water
⅔ cup coconut sugar or natural cane sugar
6 tbsp virgin coconut oil, melted
2 tsp vanilla extract (gluten-free)
1 cup chickpea flour
½ cup coconut flour
2 tbsp potato starch
2 tsp baking powder (gluten-free)
¼ tsp fine sea salt
½ cup chopped dried fruit (e.g., apricots, raisins, cranberries)
用料
| psyllium husk | 4 tbsp / 2tbsp=10g |
| water | 1/2 cup / 180g |
| sugar | 2/3 cup / 8 袋 |
| yogurt | 6 tbsp / 43g |
| vanilla | 2tsp / 1tsp |
| chickpea flour | 1 cup / 1/2 cup=46g |
| coconut flour | 1/2 cup / 4tbsp=36g |
| potato starch | 2 tbsp / 1tbsp=9g |
| baking powder | 2 tsp / 1tsp |
| salt | 1/4 tsp / 1/8 tsp |
| 干果 可选 | 1/2 cup / 1/4 cup |
coconut psyllium husk chickpea biscotti的做法
Preheat oven to 350°F. Line a large baking sheet, lined with parchment paper.
In a medium bowl, stir together psyllium husk, water, coconut sugar, coconut oil and vanilla until blended. Let stand 5 minutes.
In a large bowl, whisk together chickpea flour, coconut flour, potato starch, baking powder and salt. Add the psyllium mixture, stirring until just blended; stir in dried fruit. Divide dough in half.
Place dough on prepared baking sheet and, using moistened hands, shape into two parallel 10- by 3-inch rectangles, spaced about 3 inches apart.
Bake in preheated oven for 23 to 26 minutes or until golden and center is set. Let cool on pan on a wire rack for 15 minutes. Reduce oven temperature to 250°F.
Cut rectangles crosswise into ½-inch slices. Place slices, cut side down, on baking sheet. Bake for 25 minutes. Let cool on sheet for 1 minute, then transfer to wire racks to cool completely.