My feeble decorating consists of three awkward strips of tinsel that look like some snakes have shed their disco skins and left them rudely on my wall. And my Christmas tree consists of a paper cut-out stuck onto the wall … Yes, a little sad I know.
But on a positive note, biscuits are a-bakin’ and fragrant fruit mince pies are cooling on the bench of my flour-kissed kitchen. The only downside is that I’m finding there is already too much sugar creeping into my post-cleanse diet, so I decided to make something that was sweet but didn’t have the sugar hit like most of the sweet treats you see at this time of year.
I found the following recipe on the delightful 101 cookbooks and made a few tweaks to it. Using coconut palm sugar means these biscotti aren’t as sweet as they would be if using normal sugar, and coconut palm sugar has proteins, minerals and nutrients that are lost in cane sugar production. It is reported to have a lower GI than sugars, honey and agave, and doesn’t contain much fructose.
These biscotti make a great gift, or are good to nibble on when you need some nutty goodness to get you through but don’t want anything too sweet.
Enjoy the festive season – may it involve good company and delicious food.
mixed nut and seed biscotti
½ cup hazelnuts
¾ cup walnuts
½ cup pistachio nuts
¼ cup pepitas (pumpkin seeds)
1 tbsp poppy seeds
½ tsp fine sea salt
1 ⅓ cup white spelt flour (or unbleached flour)
⅔ cup coconut palm sugar or rapadura sugar
¼ cup extra virgin olive oil
2 tsps orange rind
extra olive oil for brushing
- Preheat oven to 160°C/300°F
- Lightly toast the walnuts and hazelnuts, set aside to cool (remove any loose hazelnut skins by rubbing between a paper towel
- Chop walnuts and hazelnuts very roughly so they’re just broken in half or so
- Using an electric beater, whisk together the eggs, oil, sugar and orange rind.
- Stir in the nuts and seeds, then add salt and sift in the flour slowly, mixing well in between additions. The mixture will be quite thick.
- Spoon into a loaf-tin lined with baking paper, making sure you press down as well as you can to prevent air bubbles (the mix is quite sticky so using a few spoons to scrape it down can help)
- Bake for around 45 minutes, or until a knife/skewer comes out clean
- Remove from the tin and place on a cutting board. Increase the oven temperature to 220°C/425°F
- Using a serrated or sharp thin knife, cut into thin slices – around 3mm.
- Place slices on a tray lined with baking paper and lightly brush one side with oil
- Bake for around 4-5 minutes then remove, turn them over, brush the other side with olive oil and bake for another 4-5 minutes until golden
- Remove from oven and allow to cool before storing in an air-tight container. Enjoy!