Peach Almond Biscottis

serves 8

INGREDIENTS

·         1/2 cup raw oats

·         1/2 cup spelt flour

·         1 whole egg

·         1 egg white

·         1 tsp coconut oil

·         3 TBSP chopped almonds

·         1 tsp baking powder

·         1/8 tsp baking soda

·         1/4 cup baking stevia

·         1/4 fresh peach, chopped (50 g)

HOW TO

1. Preheat the oven to 350⁰ F. Grind the oats into a flour.
2. Then add it to the remaining ingredients in a bowl and mix evenly.
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3. The batter should be pretty thick and hold its form. Line a baking sheet with parchment paper.
4. Spoon the biscotti batter onto the parchment paper, spreading out evenly but not too thin – approximately 1.5 inches thick. Bake at 350⁰ F for 20 minutes.
5. Remove the pan from the oven and slice the biscottis into 8 pieces. Flip them on their sides and bake at 275⁰ F for 15 minutes, or until lightly browned.
6. Flip each biscotti onto its other side, then bake another 15 minutes at 275⁰ F.
   
   Enjoy.

If gluten free, buckwheat flour can be used instead of spelt flour.

nutritional information per serving

82 calories; 3 g fat, 10 g carbs (2 g fiber), 3 g protein