Date-Sweetened Pumpkin Biscotti
Ingredients
½ cup pumpkin puree
¼ cup olive oil/avocado oil/melted coconut oil/butter/ghee
6 large chopped pitted dates (about ¾ cup)
1 egg (or chia/flax egg)
1 teaspoon pure vanilla extract
1 ¾ cups GF flour (I’m using Bob’s Red Mill 1 to 1 Baking Flour)
Spices: 2 teaspoons Ceylon cinnamon, 1 teaspoon baking powder, ½ teaspoon ginger, ½ teaspoon pink Himalayan/sea salt, and ¼ teaspoon nutmeg
Optional Add-ins:
½ cup chopped nuts
½ cup dried fruit
1-2 Tablespoons of your preferred sweetener (for a sweeter version)
Optional Chocolate Drizzle:
Melt stevia-sweetened chocolate chips in a double broiler and drizzle over cooled biscotti
Instructions
- Preheat oven to 300F.
- Place pumpkin, dates, egg, vanilla, and oil into either a high-speed blender or a food processor. Blend up until smooth (some small pieces of date are okay).
- In a large mixing bowl, whisk together flour, baking powder, salt, and spices. Add blended pumpkin date mixture to flour mixture and combine. Add more flour if too sticky; more oil if too dry. Fold in nuts/dried fruit, if using.
- Shape dough into a log/oval shape on a parchment-lined baking sheet, about ¾ – 1 inch thick. Bake in preheated oven for 20 minutes.
- Remove pan from the oven. Using a serrated knife, gently slice the partially cooked dough on the diagonal to create individual biscotti logs. Lay the logs on their sides leaving space between each cookie. Bake again for about 30 minutes flipping halfway through. If your biscotti aren’t crunchy enough, turn the oven off but leave the biscotti in to continue to dry out.
- Remove pan from oven and allow biscotti logs to cool completely. Add chocolate drizzle, if desired. Store in an air-tight container on the counter for up to a week, or store in the freezer for up to 2 months. Enjoy!
Notes
Serves 8.
Per serving:
Calories: 206
Total Fat: 9g
Total Carbohydrate: 9.9g
Dietary Fiber: 0.9g
Sugar: 4.4g
Protein: 21.3g
Ingredients Highlights
Blanched Almond flour is a gluten-free flour made by grinding almonds after the skin has been removed. It has a soft, fine texture which helps make your baked goods lighter and fluffier.
Dates are a high-fiber sugar alternative. They offer significant support for the digestive system, target parasites, and help remove yeast, heavy metals, and other pathogens from the gut.
Egg yolks are rich in nutrients including iron and vitamins A, D, E, and K, but it’s the white that provides the most protein. An average-size egg contains around 6-7 grams of protein with around 4 grams coming from the egg white.
Pure olive oil is high in nutrients including vitamins D, E, K, and A as well as omega-3 fatty acids. For the highest quality, look for organic extra virgin olive oil in dark glass bottles or tins that have an expiry date. When it comes to olive oil, “Extra Virgin” is the highest quality you can get. It comes from the first pressing of the olives with no chemicals used to extract the oil.
Pumpkin is one of the best sources of beta-carotene, a powerful antioxidant. Beta-carotene also helps reduce the risk of heart disease, asthma and many cancers.
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