Get your veggies for dessert - or breakfast with these slightly sweet, majorly-chocolatey and delightfully crunchy Chocolate Beet Biscotti!
Ingredients
- 1 1/2 cup brown rice flour and a few more tablespoons for dusting surfaces with
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 cup light brown sugar
- 1/2 teaspoon baking soda
- 1/8 cup coconut oil melted
- 2 eggs at room temperature would be ideal so coconut oil doesn't harden on contact
- 1/4 cup grated beetroot peeled and grated
- 1 teaspoon vanilla extract
- 1/4 cup semi-sweet chocolate chips
- About 1/2 cup good quality chocolate cut up to melt and drizzle on top of biscotti
Instructions
- Preheat the oven to 350 degrees
- In a bowl, add the brown rice flour, cocoa powder, salt, brown sugar and baking soda and stir (I used a spatula)
- Add in grated beetroot, eggs, coconut oil and vanilla and stir till well incorporated.
- Add in the chocolate chips and stir
- Then, place Chocolate Beet Biscotti dough onto a floured surface, and using your hands, shape and flatten it out to make an oblong-like shape that's about 1/2 inch thick
- Bake at 350 for 35 minutes
- Take out, let stand for about 4-5 minutes, then slice up biscotti and let cool completely
- When cooled, then reheat oven to 325 degrees and bake Biscotti for about 15 minutes.
- Remove from oven and let cool
- When cooled, melt chocolate (I melted mine in the microwave in 30 second intervals) and drizzle on top
- Enjoy as is or dipped into a hot cuppa coffee!
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Nutrition
Serving: 1g | Calories: 214kcal | Carbohydrates: 32g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Cholesterol: 34mg | Sodium: 124mg | Fiber: 2g | Sugar: 14g
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