Ayurvedic Cooking

Ayurvedic touch to Modern and Traditional Vegetarian recipes [Yummy & Easy Recipes without Onion, Garlic, Soy, Mushroom and Nightshades(Tomato/Potato/Bell Pepper/Eggplant)]

Eggless Whole Wheat Brazil Nut & Apple Biscotti

Brazil Nut and Apple Biscotti 1.png

Makes around 20 Biscotti

Choose Organic ingredients whenever possible.

Ingredients: (Visit English – Tamil – Hindi translation/ஆங்கிலம்-தமிழ் மொழி பெயர்பு)

  • Whole Wheat Flour – 1 1/4 cup
  • Arrowroot Powder – 1/4 cup
  • Powdered Succanat – 1/4 cup
  • Roughly Chopped Brazil Nuts – 1/2 cup
  • Apple sauce – 1/2 cup (Peeled & boiled apples)
  • Raisins – 2 tbsp
  • Aluminium-Free Baking powder – 1/2 tsp
  • Baking Soda – 1/4 tsp
  • Cardamom powder – 1/2 tsp
  • Cinnamon powder – 1/2 tsp
  • Ginger powder – 1 tsp
  • Orange Oil – few drops (Optional)
  • Melted Ghee or Coconut Oil – 1 tbsp

Get Started:

  • Preheat oven to 350F.
  • Grease an oven-safe glass baking tray or line a baking tray with unbleached parchment paper and keep it aside.
  • Mix all the dry ingredients, raisins & nuts and keep it aside.
  • In another bowl, add all the  wet ingredients and mix well.
  • Add the dry ingredients to the wet and mix well to form a dough. (Its OK if it is slightly sticky. If it is very sticky, add more flour)
  • Place the dough in the baking tray by slightly flattening it and bake for 25-30 mins or till the sides turn crisp. (Take care not to burn).Biscotti-After First Bake.png
  • Then remove from the oven and let it cool for 10 mins and slice it to desired thickness.
  • Place the slices on its sides and bake in 300F for 30 mins approx. or till the biscottis turn crispy. (Change sides for even baking)
  • Remove from the oven and let it cool completely to turn crispy.

Healthy and tasty Eggless Whole Wheat Biscottis are ready!

Brazil Nut and Apple Biscotti 2.png

 

 

 

Enjoy it as a tea time snack or as a travel snack.

 

Note:

  • Enjoy these cookies occasionally and in moderation.
  • Vata people should avoid any dry snack.

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