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Biscotti In The Raw

Sunday, December 23, 2012



Having turned vegan at such a young age, there are many recipes I never made, cooked or baked the traditional way. While a vegan lifestyle is well-catered to by restaurants and health-food stores I have never seen and/or tried even vegan biscotti, not to mention raw and living vegan biscotti. For some reason though it popped into my head about two weeks ago when I started brainstorming and trying to figure out what to make during the holidays. And then...everything started late (yes, so late that I just started this morning, two days before Christmas, crazy!) because of long hours at work and our busy little life getting in the way of life. While I haven't seen the sun in our beautiful valley for days and the rain won't stop coming down I was courageous enough to attempt to take some photos of these fresh out of the "oven" and here are the results. A double batch of incredibly flavorful (much more so than I expected) biscotti and pictures that will not hurt the reader's eyes, I hope ('sigh'). It could be worse, right!??
I've made two flavors, the classic, Italian version, of course for one. And I planned on making something else for the other but changed my mind in favor of the Carob-Hazelnut variety. Go ahead and substitute cacao for the carob if you prefer a chocolatey version, I probably would too, normally, but I'm avoiding caffeine this week. Ok, too much unnecessary information...here are the recipes, preceded by a health-note:

Nutrition
Almonds, one of the well-known cancer-fighting miracles of nature, are the main ingredients I'm using. Remember to save your pulp every time you make nut mylk, that's where your cheap, eco-friendly, almond flour will come from. And what better way to use almond flour!?
Anise seeds, like most spices/tiny seeds, are very rich in minerals and most B-vitamins, and they're known to be a digestive aid.
And if you go with carob, as I've mentioned before, this caffein-free bean is very rich in calcium, practically fat-free, has no oxalic acid to interfere with absorption of nutrients, and is naturally sweet so you'll probably use less sweetener in your recipes when using carob.




Classic Biscotti The Raw Way
(Makes 8 slices)
6 cups almond flour
6 tbsp golden flax seeds
2 cups raisins (soak them in orange juice or water beforehand)
sweetener (honey/maple syrup/agave syrup) to taste
optional: ~1 tsp coconut oil
2 tsp anise seeds
zest of 1/2 to 1 orange
little salt
soaking liquid


Raw Carob-Hazelnut Biscotti
(Makes 8 slices)
6 cups almond flour
6 tbsp golden flax seeds
2 cups raisins (soak them in orange juice or water beforehand)
1/2 cup carob powder
sweetener (honey/maple syrup/agave syrup) to taste
optional: ~1 tsp coconut oil
few dashes of cinnamon
little salt
soaking liquid

1/2 cup hazelnuts 


Directions:
1. Soak the raisins beforehand for a little while, half an hour will do. I used orange juice but you can use water just as well. Whatever you're using, save the soaking liquid to add to your batter if needed.
2. Grind the flax seeds and put all ingredients (except for the chopped hazelnut, if you're making that version) in the food processor and run it to get an evenly crumbly mixture. Pinch test it, if it sticks together between your fingers you don't need to add more liquids, otherwise add some but just a spoonful at a time because it's very easy to overdo it with these kind of batters.
3. Pour your mixture into a bowl and by kneading it a couple of times form it into a loaf. If this is not happening because your batter is too crumbly, again, add a little liquid.
4. Place your "loaf" onto a teflex sheet and shape it into a flattened, firm, log. Slice it carefully, on the diagonal, making about half inch or a little thicker (~1.5 cm) slices. 
5. Stand them up on a sheet and dehydrate them for an hour at 140˚F (~60˚C) and then lay them flat on a screen and dehydrate them for a few more hours at 115˚F (~46˚C). 

If you have kids, they'll keep asking you "When are they gonna be done?" so make sure to keep them busy with something else. When they are done, have some fresh, while still warm, with a cup of mylk and/or a fruit spread if desired. Once they're cooled off, consider wrapping some for a Christmas present for someone. There's nothing like a home-made present you put your love into! You might want to save a couple so your kids can put them out there on Christmas Eve for Santa too. You never know...one day he might be inspired to go raw and refuse all the cookies at other households ; )

Happy "Baking"!




































2 comments :

Amal Alalem امال العالم said...

Stand them up on a sheet and dehydrate them for an hour at 140˚F (~60˚C) and then lay them flat on a screen and dehydrate them for a few more hours at 115˚F (~46˚C).
What do you mean? in the oven?

Dita said...

Hi Amal,

This is made in a dehydrator. When preparing raw foods the oven is not used because the temperatures need to be kept low. During the initial phase of dehydration when the food is still full of moisture, we can use higher temperatures but after that we need to keep the environment below 115˚F (~46˚C).
I have a dehydrator (teflex) sheet pictured here:

http://rawfoodfortruth.blogspot.com/2012/04/how-about-loaf-of-bread.html

and a dehydrator screen pictured here:

http://rawfoodfortruth.blogspot.com/2012/08/figs-in-thumbprint.html

I hope this helps! Let me know if you have any more questions. : )

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