185g (61/2oz) spelt flour plus a little extra for rolling
75g (3oz) Xylitol is a completely natural sweetener that looks and tastes like sugar. It is naturally occurring in many fruits and vegetables…. (or caster sugar)
1/2 tsp baking powder (Gluten is a protein found in the cereals wheat, rye and barley. Obvious sources of gluten in the diet are bread, pasta, breakfast cereals and… free if necessary)
1 large free-range or organic egg, beaten
finely grated zest of 1 orange
75g (3oz) mixed dried fruit
75g (3oz) unsalted pistachios, shelled, but preferably with their skins on
2 drops of almond extract
1 Preheat the oven to 180°C/350°F/gas mark 4. Line a baking tray with baking paper.
2 Mix the flour, xylitol and baking powder together in a mixing bowl. Stir in half of the egg and mix. Then slowly mix in the remaining egg to create large breadcrumbs.
3 Stir in the orange zest, dried fruit and nuts, and bring the mixture together into a ball, using your hands, making sure that the fruit and nuts are evenly distributed. Taste and add a couple of drops of almond extract if you wish.
4 Roll the dough out on a lightly floured board and shape into a long, even sausage, around 20cm (8in) long. Flatten slightly to create the characteristic squashed shape of biscotti, then place on the baking tray and bake for around 25 minutes until golden. Remove from the oven and leave to cool for at least 15 minutes (you will need the oven again) before cutting it into 16 slices.
5 Lay the slices out on the baking tray and return to the oven for 10 minutes, then turn the slices over and cook for a further 10 minutes, to harden and turn them golden. Cool on a wire rack before storing in an airtight container for at least a week.
Wheat-free, dairy-free, yeast-free • V • Can be made in advance • Suitable for freezing
From Delicious, Health Sugar Free by Patrick Holford and Fiona McDonald Joyce. With special thanks to Fiona McDonald Joyce for use of these recipes for Holford Health Club members.