(approx.
1 wet to 2 dry)
- Pastry
or other low gluten (but it needs some to help hold it together)
flour like
Almond
or Coconut
flour.
- Dark
Cocoa
powder {№
I never measure!}
- Arrow root powder and/or ground flax seed. Or egg (for binding)
- Baking powder
- Oil (coconut oil makes it feel like chocolate!)
- Sweetener (to taste) I use several eye dropper fulls of Stevia!
- Almond and Vanilla extracts, maple? And Licorice powder is good.
- Milk or Water HOT! {Just enough for a stiff dough}
Mix
the dry ingredients, then add melted oils. Then the hot water so the
coconut oil does not congeal and finally egg after the thick dough is
cool enough to keep the egg from instantly cooking.
Spread
about ½ inch thick on baking pan.
Bake
about 30min until the outside is looking tough enough to cut, cool
until firm. Slice with steak knife, and re-bake until dry and hard.
Dip
in coffee, slurp loudly!
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| https://tryityoumightlikeit.wordpress.com/2012/01/05/double-chocolate-biscotti/ |
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