Wholegrain Gluten free Amaranth Brownie Biscotti – Deep, delicious, comforting
“Bake with love…”
Manuela Kjeilen
Wholegrain Gluten free Amaranth Brownie Biscotti . Today I have one of my favourite recipes for you. I developed this for my better half who is trying to stay gluten free and loves biscotti. I shot it in a hurry as he was leaving for HKG and loves to carry ‘the taste of home’ with him.
I am super inspired with whole grain baking and still can’t figure out why plain flour formed my first few years of baking. It’s never too late to shift gear though. I did, and happily so. My baking now is mostly whole grain and I am LOVING it. You will find oats, amaranth, wholewheat, nut meals in my recipes.
My other love, fruit, finds a lot of place in my blog too. I have also now shifted to using raw sugar, honey and brown mineral sugar in the kitchen, and sometimes natural fruit substitutes a part of the sugar. I hope I have inspired you to shift gears a little too. Do ‘think out of the box’, push your boundaries and always stay inspired!
This post is headed for Bloggers Tuesday at Home Bakers Guild.
Wholegrain Gluten free Amaranth Brownie Biscotti
Ingredients
- 70 g amaranth flour
- 25 g rice flour
- 40 g almond meal
- 30 g cocoa powder
- 1 tsp baking powder
- ¼ tsp baking soda
- pinch salt
- 75 g dark chocolate chips
- 50 g walnuts roasted, chopped
- 2 eggs
- 100 g butter
- 100 g brown sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 180C. Line a baking sheet with parchment.
- In a small bowl, whisk together the amaranth flour, rice flour, almond meal, cocoa powder, baking soda, and salt. Add the chocolate chips and nuts and toss well to mix. Reserve.
- In a large bowl, beat together the butter, eggs, sugar, and vanilla. Add the dry ingredients from the reserved bowl and bring together with your hands to make a firm dough.
- Divide the dough in half. On a lightly oiled surface, pat one half together firmly and roll into a log. Flatten gently. Repeat with the other half.
- Transfer the logs gently onto the baking sheet, evenly spaced apart, brush with the reserved egg white, and sprinkle with sugar.
- Bake for 25 minutes, until the dough feels firm to the touch. {Keep a close eye as the oven is quite hot and the chocolate can burn}
- Remove pan from the oven and cool 10 minutes. On a cutting board, use a serrated knife to diagonally cut the cookies into 1/2-inches slices.
- Reduce heat to 150C. Lay the cookies cut side down on baking sheets and return to the oven for 35 minutes {or more if you like your biscotti crisper}, turning the baking sheet midway during baking, until the cookies feel mostly firm.
Also find me on The Rabid Baker, The Times of India
12 Comments
Jamie
Wow, Deeba, amazing! And I cannot believe these are gluten free! Good for you! They look just fabulously chocolate… and I love biscotti! But there are a few cakes and puddings i see in the photos I want, too!
Sarvani (baker in disguise)
everytime I see one of your posts using amaranth… it reminds me why I need to make a trip to FabIndia at the earliest!!! these look fantastic!!
Catherine
Wonderful biscotti!!! perfect for a good cup of coffee or tea. Blessings, Catherine
gloria
ah Deeba other lovely and beasutiful post I love biscottis!!xoxox
vitopure supplement
Awesome biscottis..Lovely dish
Rosa
I have naver baked with amaranth, but I will try soon (when I get my hands on this flour). Your biscotti look irresistible and wonderfully crunchy.
Cheers,
Rosa
Lizzy (Good Things)
I love all your goodies baked with amaranth flour… it is sooooooo expensive at our local health food stores here!
natasha
Hi Deeba, these look amazing as always! Can’t wait to try these…
I pick up my Amaranth Flour from Delhi, do you have a good source here in Gurgaon?
Thanks,
Natasha
Deeba @ PAB
Hey there Natasha. I pick up my amaranth flour from Fab India either at DT Mega Mall Phase 1, or at Galleria Phase 4. Thats the only one I use. 🙂
natasha
Thank you Deeba! 🙂
Purvi
Hey Deeba, is it possible without Eggs?