This recipe is a great way to use up left over almond pulp from making almond milk. If you don’t have left over pulp you can simply roughly grind 2 cups of almonds and increase your non dairy milk to ½ – ¾ of a cup. Stem ginger and dried cranberries also taste awesome instead of apricots.
For a special treat dip one end of the biscotti into melted dark chocolate.
Makes 20 biscotti, prep time 15 min, cook time 45- 60 min
1 ½ cups almond pulp – left over from making almond milk
½ cup brown rice flour
1 tsp egg replacer
2 tbsp water
1 tbsp chia seeds
½ cup sliced apricots
¼ cup non dairy milk
2 tbsp date paste
Preheat the oven to 150C and line a baking tray.
In a small bowl whisk together water, chia and egg replacer, set aside.
In a large bowl mix all other ingredients then add chia mixture. Combine well the mixture should form into a ball in your hands without falling apart, if its to dry add a little extra milk.
Shape dough into 5cm diameter log and place on baking tray. Bake for 30 min until outside is crispy. Reduce oven temp to 130C.
Remove from oven and cut log into 1 cm thick rounds, place them back on tray, bake for 25-35 min until firm and crunchy, be careful here not to burn them they will harden up further on cooling.
Cool on wire rack and store in a air tight container.