Gluten-free Chocolate Biscotti

Gluten-free & Refined Sugar-free
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup of raw honey
  • 1 cup of seeds, dates, nuts etc 
  • 2 egg whites
  • Sprinkle of cinnamon
  • Pinch of salt
  • 1 teaspoon vanilla essence
  • 1/4 cup raw cocoa
  • 1/2 teaspoon baking soda


Preheat the oven to 180 Degrees Celsius. Mix all the dry ingredients into a bowl. Add the honey, eggs & seeds into the dry mix. Get your hands involved and knead the mixture until sticky and thick. Split the dough into two and make two thin, long logs. Place the logs onto an oiled tray and put them in the oven for 10 mins.

After 10 mins, take them out and let them cool for 1 hour. Cut into slices and pop them back into the oven for another 10 mins. You can leave them in the oven on a low heat (60 degrees) for another 30 mins for extra crunch).