* Walking through a gluten free bakery recently, I was reminded of the almond biscotti I enjoyed before I realized that I could not keep consuming almonds and feel good. I figured an AIP version must be possible, and it worked! Here's what you"ll need:

  • 3/4 cup (90 grams) Truly AIP All-Purpose Baking Mix 
  • 2 Tbsp. pumpkin puree
  • 2 Tbsp. maple syrup
  • 2 Tbsp. water (plus more, if needed, to make a smooth dough)
  • 1/2 tsp. cinnamon
  • 1/8 tsp. ginger
  • 2 Tbsp. chopped dried cranberries
Preheat oven to 350 and line baking sheet with parchment or a silicone liner. Add the dry ingredients to a mixing bowl and whisk to combine. Then add wet ingredients and mix well. When you have a soft dough that doesn't quite stick to your fingers, fold in cranberries. Form dough into a log about 2 inches wide and 1 inch high on prepared baking sheet. Bake for 20-25 minutes until lightly browned. Remove from oven and cool for 30-60 minutes. Slice log carefully into 1/2 inch-ish slices and place cut sides up. Bake at 250 for 10 minutes, then flip slices and repeat on the other side. Continue baking and flipping for 5 minutes on each side until browned and somewhat crispy. Biscotti will crisp up more when cooled. Drizzle with melted coconut butter, if desired. Enjoy with your favorite Truly AIP tea!

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