Moroccan Biscotti
It is so wonderful to know that this delicious biscotti is perfect for your body nutritionally. No suffering afterward, either. Amazing.
Each ingredient is chosen carefully because of its anti-inflammatory compounds and ease of digestion- but many ingredients offer so many more benefits to the body from a medicinal point of view.
Anise, for example, has been used traditionally in disease therapy worldwide for a long time. It is highly valued for its anti-inflammatory, carminative effect for sickness, blood pressure control, hormone balancing, and immune-strengthening properties. These seeds are loaded with vitamins and minerals!
Even the flour (coconut) contains more protein and fiber than traditional wheat flour, which is hard to digest. Copper, Vitamin E, and Riboflavin-rich almonds bring energy, immune protection, inflammation reduction, brain health benefits, healthy skin and eyes, and good cellular function for growth and development. Almonds also support the growth of beneficial gut microbes.
Then, there are the bioactive components in sesame seeds! These tiny seeds contain so many powerful vital minerals, vitamins, phytosterols (sterols play an essential role in cell membrane structure), tocopherols (vitamin E), polyunsaturated fatty acids, and special fibers that lower blood pressure and cholesterol, and improve brain health!
They don’t just taste delicious! Enjoy every nutritious mouthful!
Ingredients
- 1/2 cup or 60g of whole almonds roughly chopped
- 1 cup or 100g of grounds almonds
- 1/8 cup or 16g of coconut flour
- 1 cup or 237ml of maple syrup
- 1/2 tsp of bicarbonate of soda
- 1/8 cup or 15g of sesame seeds
- 3 tbsp of anise seeds
- 1 tbsp of orange blossom water
- 1 egg
Directions
Preheat your oven at 350 F / 175 C (fan oven). Mix all the dry ingredients together and add the wet ingredients.
Mix well. Line a baking tray with parchment paper and form a medium size oval shape with the dough.
Bake for 15 minutes and take out of the oven. Reduce the heat to 300 F / 150 C and let the dough cool down for 20 minutes.
Using a sharp knife, very carefully cut in 1 inch / 3 cm thick slices.
Flip the slices on the side and bake them for 15 minutes on one side. Take the tray out of the oven, flip them on the other side, and bake for another 15 minutes.
Storage Tips
Store in the fridge for up to 10 days.
