Mid-spring diving into fall flavors...
Preheat oven at 325 F.
In a large bowl beat together:
- 1 whole egg*
- 1/2 cup unsweetened apple pureed
- 1/2 cup agave syrup
- pure vanilla extract
After well combined, add the following and mix well ( do not over mix):
- 1 cup dark rye flour
- 1 cup whole wheat flour
- 3/4 cup corn meal
- 1 tsp baking powder
The dough will be very sticky. Divide the dough in half and 9with wet hands) shape each half into logs. Place on a cookie sheet lined with parchment paper and bake for ~ 35 minutes.
Cool for 5 minutes and use a serrated knife to cut each log into 10 diagonal slices. Place the biscotti on the parchment lined cookie sheet and bake for another ~25 minutes.
Let cool completely. Can be stored in air tight tin containers.
Nutrients per 1 of 20 biscottis: Calories: 88, Total Fat: 0.7g, Saturated Fat: 0.1g, Trans Fat: 0g, Cholesterol: 11mg, Sodium: 5mg, Total Carbs: 18.9g, Dietary Fiber: 2.6g, Sugars: 0.6g, Protein: 2.3g
Calcium: 1%, Iron: 5%
* For vegan version: use 1/4 cup unsweetened purees apple or 1 banana instead of 1 whole egg.