April 8, 2018


  • 150 gr of almond flour 

  • 140 gr of almonds 

  • 60 gr of tiger nut flour

  • 30 gr of vanilla protein (rice, pea or a blend)

  • 100 gr or 70/80 ml of maple syrup or brown rice syrup

  • 1/4 tsp of salt

  • 1 tsp of vanilla powder or extract

  • 2 or 3 tsp of ground anise (depending how strong you want the flavour to be)

  • 1 tsp of ground cinnamon

  1. In food processor add the  almonds and pulse until broken down to the consistency you desire. Leave big chunks if you like it crunchy.

  2. Add almond and tiger nut flours, protein powder, spices and salt. Pulse until just combined.

  3. Add maple and pulse again until a dough is formed.

  4. At this point, remove mixture from processor and place in bowl.

  5. With your hands, form into biscotti shaped logs and coat with coconut sugar.

  6. Dehydrated the loaves for 8 hours, then cut into about 1.5 cm slices with a serrated knife and dehydrated until desired dryness is achieved, around 8 hours...

Please reload

Featured Posts

Stracciatella & Cinnamon Mousse Duo (vegan, gluten free)

August 25, 2020

Please reload

Please reload

Follow Me
  • Instagram Social Icon
  • Pinterest Social Icon
  • Twitter Social Icon
  • LinkedIn Social Icon