Fancy a biccie? Soz, we don't have any...
But we DO have these gorge LEMON, PISTACHIO AND WHITE CHOCOLATE BISCOTTI made by the awesome Molly Buszard (@mollybhealthy). They're basically a fancy biscuit: crumbly, crunchy, Italian, sweet and made all the more delish with our Lemon, Poppy Seed and Baobab choc! Oh, and they're great with a cuppa coffee😉.
Molly - aka @mollybhealthy - does health, fitness, food and #motivation like a pro😎 and is a whizz when it comes to making guilt free sweet treats. See pics below for Example A...
Check out her website for even more proof of her culinary wizardary✨
LEMON, PISTACHIO AND WHITE CHOCOLATE BISCOTTI
Ingredients:
50g Coconut Sugar
40g Coconut Oil
1 Tsp Vanilla Essence
1 Egg
120g Oat Flour (for a gluten free version, use gluten free oats)
1 Tsp Baking Powder
¼ Tsp Salt
Half the Zest of a Lemon
25g Pistachios
1 40g bar of Doisy and Dam Lemon, Poppy Seed and Baobab White Chocolate
Method:
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In a small bowl add your coconut oil, and microwave till softened.
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Add your coconut oil and coconut sugar to a large mixing bowl, and whisk together until light and fluffy.
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Next add in your egg and vanilla essence, then whisk again.
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Add all the dry ingredients in except for the pistachios and chocolate. Then mix once more.
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Chop your pistachios and add these into your mixture. Using a spoon to mix instead of a whisk, evenly dispersing them into your dough mixture.
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Pop your ‘dough’ into a bowl then into the fridge to become less sticky and more pliable.
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Preheat your oven to 160 degrees.
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Add baking paper onto a baking tray then using a little extra oat flour add onto the sheet and a rolling pin.
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Bring your dough out of the fridge and add onto the tray. Roll out into an oval shape that is approx. 2 inches thick.
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Pop into the oven for 20 minutes. Bring out the oven and leave to cool.
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Slice into biscotti shapes using a serrated knife. Pop back into the oven for a further 10 minutes.
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Heat your white chocolate bar in a glass bowl over a saucepan with boiling water. This will make the chocolate melt slowly and not burn.
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Drizzle over your biscotti once cooled and store in an air tight container for up to a week.
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