BISCOTTIS

Ingredients

• Aqua faba from a can of chickpea PS Aqua faba is the liquid we get when we cook chickpeas.

• Coconut sugar

• 2 Tsp honey or maple syrup. Less or more. I do not like mine sweet but maybe you do!

• Flours: Rice and a little bit of tapioca flour. Tapioca is to make it sticky.

• Only as much as needed depending on how your chickpea water mixture is.

• Toasted cashews, almonds, pistachios, Brazil nuts.

• Almond butter to make it stick

Method

• Whisk the aqua faba with a little bit of coconut sugar.

• Fold in the gluten free flours.

• Add the toasted nuts.

• Roll into a flat sausage shape

• Place in the refrigerator to harden the mixture and make it easier to cut.

• Cut 1 inch slices

• Bake in the oven until brownish. Turn them over and switch the oven off to let them cook slowly.

• Dip them in a warm cup of tea or Italian style in a delicious espresso!

Enjoy