coconut flour biscotti recipe gluten free

I find with Paleo recipes that you have to do exactly what they say...I know I did too...just get to the ingredients and steam forward, just to throw all in the bin and start all over again after I read all the little notes and always best to read the "Method" first, cause many recipes maybe needs a period in the fridge or cool time or again after a while in the oven and then you might not have the snack ready on time. Other thing about Paleo/allergy free recipes, they are in small quantities cause you are supposed to rotate your food and not always eat the same. I always try the recipe first in small and then if my family nibble it up in a few seconds...I go for 4 times the ingredients and keep it in the fridge or freezer.

The success of living healthy is always in your planning...plan your grocery shopping/food ahead for 1 week, 4-6 small meals a day. It is also cheaper and you waist less. Start today and look up on Internet for 10 recipes in different categories...yes we always mostly eat the same stuff in rotation. You can just type in Paleo and then what are you looking for gluten, egg, lactose, sugar cane, nuts free ext. There is Paleomama, Wellnessmama, mommypopotamis...a million other blogs. I will share as we go along. Rack full of recipe books are just clutter in my opinion. Keep it small and every now and then add something new you surprise yourself, friends or family with. Take one day and prepare what you can. I do not believe in cooking veggies and stuff for the week...kill all those nutrients, but your snacks, why not. 

COCONUT FLOUR BISCOTTI:

Prep: 15min.     Cook: 50min. 3X12pieces

I make this recipe dubble or 4 times....family loves it!

 Ingredients:

 1/4 cup Psyllium Husk(Buy at GNC in Jeddah. You cannot replace this ingredient)

1/2 cup of Water

2/3 cup of Palm/coconut sugar (You can find the pieces at a Indonisian shop (have to great it and let it stand to melt) or at Danube the fine cranules)

6 tbsp coconut oil (find at Danube SR25 for small bottle)

2 tsp of Vanilla extract (Make sure it is not vanilla sugar. You can also replace it with Maple Syrup)

1 cup of Rice Flour/Red Mills's All Purpose Gluten Free flour (You can buy this at GNC)

1/2 cup of Coconut Flour (You can find this at Danube or see on Internet how to make your own)

2 tbsp of Potato Starch/Corn Starch/Arrowroot (Kuzu (Arrowroot) SR50 for very small packet in Danube)

2 tsp of Baking powder/1 tsp of Sodium Bicarbonate and 2 tbsp of a juiced grapefruit, manderine, orange or apple cider vinegar. (I do not use baking powder - it has an effect on the stomach and overall health)

1/4 tsp of Sea salt or 1/8 tsp of Hymalayan Salt. (Do not use table salt - too many chemicals to keep the humidity out...read up)

1/2 cup of any dried fruits (Remember to cup it in small pieces and the you cannot use whole raisons or berries, they puff up in the cooking process and taste burned or just fall off)

 Method:

 1. Preheat oven 375F and when you put your biscotti in turn oven to 350F. You will need a baking sheet. Not wax paper.

2. Bowl 1 - Psyllium Husk + Water + Coconut Sugar/Palm Sugar + Coconut Oil + Vanilla Extract - Blend well on low speed with hand mixer. Rest for 5minutes.

3. Bowl 2 - Rice Flour/Red Mills Flour + Coconut Flour + Potato starch + Salt + Baking powder/replacements.

4. Add Bowl 1 to Bowl 2 and mix well with your hands, otherwise you end up with white starch blops after you baked it or palm sugar burned spots. Then mix in Dried Fruits...that is so you really mix it well! Divide your mixture in 1/2's.

5. Press each half with wet fingers on the baking sheet. If you have these rusk squares it works out perfect. 2 X rectangles (10" x 3". Space 3" apart. Take a long and very sharp knife and just press through with one even press to already make your sizes of your biscotti's. Do not separate pieces.

6. Bake 23-26 min. until gold and set in the middle. I bake mine just 18minutes,cause I have a very old, cheap, temperamental oven and you do not want too dark and bitter biscotti's at the end of the dry out process. Let it cool for a while and then place the separate pieces on a wire rack for 15minutes. Keep your baking paper and pan ready again for the dry out process.

7. Oven lower than 250F. Put all the pieces cut-side down on the baking sheet again. Bake 25minutes. I dry it out in less time and see that it just become crisp or slightly darker than golden brown, other wise butter and burned taste. But it has to be nice and crispy and not still humid. Cool for 1 minute on wire rack and then store it in a air tight holder.