gently as possible to minimize crumbling You should be able to press some of the pieces that fall off back onto

the cut biscotti Don't worry if the cut biscotti seem quite crumbly; after they are baked again in the next step the

biscotti will stick together much better

Brush the maple syrup glaze onto the tops of the biscotti Bake again at degrees F ( degrees C) for

minutes (this dries them out and creates a good crunchy cookie to have with herbal tea or grain coffee)

VARIATIONS:

Use a combination of maple syrup brown rice syrup and barley malt syrup as the liquid sweetener The current

ratio of maple syrup to brown rice syrup makes a soft/slightly crisp cookie whereas if more brown rice syrup were

used in place of the maple syrup the cookie would be crispier/crunchier See the "Sweetener Substitutions" section

in "Dessert Notes" earlier in the book for more information

Could use any combination of the following flours: brown rice flour wholegrain millet flour wholegrain

amaranth flour wholegrain teff flour whole hemp flour ground sesame seeds and/or ground flax seed OR if you

don't mind using a flour with gluten: wholegrain pastry wheat flour wholegrain spelt flour wholegrain kamut

flour and/or wholegrain oat flour

To lower the fat content replace some of the coconut oil with applesauce and/or prune puree note this will

create a more cakelike cookie rather than a crispy/chewy type cookie

See the "Dessert Notes" at the front of this chapter for more variation ideas

Alternative nuts can be used such as: hazelnuts (filberts) almonds walnuts etc

Alternative flavorings can be added such as: amaretto or other liqueur dark chocolate chunks orange zest grain

coffee carob spices etc

Per serving: Calories; g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; mg Sodium

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Desserts of Vitality

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Desserts Of Vitality