Gluten Free Fig & Almond Biscotti

This gorgeous recipe comes to us from Nutrition Positive’s fabulous Michelle Brown.

Ingredients

• 1.5 cups of almond meal
• ¼ cup of psyllium husk
• 1 teaspoon arrowroot powder
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon of ground ginger (optional)
• Zest of 1 organic lemon (or use lime for a different flavour)
• ¾ tablespoon of cumquat jam
• 2 teaspoons maple syrup
• 2 large dried figs – organic if possible, stems removed & thinly sliced
• ¼ cup walnuts (or nut of your choice), roughly chopped
• Egg white for brushing

Method

• Pre heat oven to 170 degrees celsius
• Line baking tray with baking paper
• In a processor, add almond meal, psyllium, arrowroot powder, baking powder, baking soda and blend well
• Add maple syrup, spices and zest until you have a dough like substance
• Take out of blender and mix in the figs by hand and then add in the nuts
• Form dough into a long log (about 8cm wide and 25cm long)
• Brush the egg white over the log
• Bake until golden brown – 15-20 minutes (keep your eye on it!)
• Remove from oven and allow to cool
• Cut the log into 0.5 cm slices or whatever size is easy for you – a serrated knife is best
• Place slices on oven tray with paper & return to oven for 5 minutes on each side at 120 degrees
• Allow to cool & serve with your favourite herbal tea
• Enjoy!