{raw} blueberry orange pistachio biscotti

Hey friends,

How is everyone doing this beautiful morning? Hopefully your Wednesday is going well. I slept well. Woke up early and did my purely fit life workout. Now I’m staring at my to-do list that I plan to tackle today. Luckily I have this biscotti to snack on to get me through.

Definitely a super yummy recipe for you to make today!

Raw blueberry orange pistachio biscotti that’s naturally gluten-free, grain-free, soy free, dairy free and low sugar.

raw blueberry orange pistachio biscotti

A little history about our raw biscotti making.

Well, it all began about 5 years ago when we started playing around with ingredients in our food processor. It really started when we got into raw foods and making lots of raw crackers (side note we have a cracker cookbook coming your way soon). One day we thought… we should try making a raw biscotti.

We both looked at each other with huge smiles on faces. So off to the kitchen we went.

pistachio orange biscotti

After several (and we mean several) attempts at getting a soft yet crunchy raw biscotti… we finally got one! Which that recipe is in our purely twins classic cookbook – the almond cardamom biscotti was created. From that point on we continued to play around with more and more biscotti flavors.

Another side note: the name biscotti is used to describe a long, dry, hard, twice-baked cookie with a curved top and flat bottom. Made for dunking into wine or coffee.

And this biscotti is just that! Well not twice-baked but perfectly dry and crunchy with a slight softness in the middle to be enjoyed plain or dunked in coffee. Or wine ;)  Which is not a bad idea! We know our girls Lindsay and Teri would agree.

raw orange pistachio biscotti

And this flavor for a pistachio orange biscotti just came to us one day.

Even though we love chocolate and pistachios together, we also discovered that we adore pistachios with orange.

And we added in some dried blueberries to round out the flavors. With the addition of orange juice and zest, these are bursting with flavor!

Blueberry orange pistachio biscotti perfect for dunking in your morning coffee.

low sugar orange pistachio blueberrry biscotti

These biscotti can be made in the dehydrator to keep them raw. Or you can bake them in the oven for a lovely roasted pistachio biscotti.

Both result in a wonderfully crunchy delightful treat.

Now they may look complicated to make. Promise they are not. Just blend everything together. Mold into a biscotti shape with your hands. Cut. Bake or dehydrate. Enjoy.  See… easy!

And no flour is needed to make these biscotti. So these are perfect for anyone that cannot have gluten or grains!

Now grab your ingredients and get biscotti making, and remember to invite us over. We be happy with coffee or wine. Or both ;)

Here is your recipe.

CLICK TO TWEET: Delicious crunchy raw blueberry orange pistachio biscotti cookie via @purelytwins

{raw} blueberry orange pistachio biscotti

{raw} blueberry orange pistachio biscotti

Delicious crunchy raw blueberry orange pistachio biscotti cookie.

Ingredients

  • 1 cup pistachio flour (made from shelled raw pistachios ground into flour in food processor)
  • 1/2 cup pumpkin seed flour (made from raw pumpkin seeds ground into flour in food processor)
  • 1 1/2 cups fine coconut flakes
  • 1/4 teaspoon sea salt
  • 1 zest of orange
  • 1/4 cup of orange juice from fresh orange
  • 1/4 cup coconut nectar (3oz)
  • 1/4 cup freeze dried blueberries

Directions

  1. Shell your pistachios if using raw ones. You could use roasted pistachios, it won't be 100% raw but that is totally fine.
  2. Make 'nut' and 'seed' flours.
  3. Add in pistachio flour, pumpkin seed flour, coconut flakes, and sea salt into food processor. Or could do a very large bowl by hand. Mix together.
  4. Next add in orange juice and orange zest. Mix again.
  5. Add in coconut nectar. Pulse until blended.
  6. End with dried blueberries. Pulse until just combined.
  7. Scoop batter onto texflex sheet. Mold using your hands into a log biscotti shape.
  8. Cut into as many biscotti as you would like.
  9. Place in dehydrator at 115 degrees for 48 hours.
  10. Can bake biscotti at 300 degrees for 3-5 hours. Or until desired dryness is achieved.

Notes

Can use almond or cashew flour instead of the pumpkin seed flour. Can use maple syrup or honey instead of the coconut nectar.

http://purelytwins.com/2014/01/15/raw-blueberry-orange-pistachio-biscotti/

 

Our biscotti love affair continues.

Do you like biscotti? Biscotti dunking in coffee or wine?

#bepurelyyou

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 recipe featured on thank you body #60

Twin sisters. Personal trainers. Creators of Purely Fit Life online workout club. Helping and inspiring others to get strong and fit at home. Cookbook authors of 3 allergy-friendly ebooks. Bakers. Bloggers. Youtubers. Enjoy a balanced lifestyle with a focus on real food. Love inspiring others to become happy and fit in all parts of life.

A trusted source for all things health, fitness, recipes, and happiness. Every article is real, relatable, and with a side of fun :)

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12 Responses to {raw} blueberry orange pistachio biscotti

  1. Erica says:

    Yummmmm!! My instagram guess was so wrong! Ive only made biscotti once-love the crunch it has.

  2. I had no idea you could also dip biscotti in wine, I always picture it with coffee. This is something I MUST try (obviously!).
    Heather @ Better With Veggies recently posted..Why I Chose NASM Certified Personal TrainerMy Profile

  3. Jen says:

    These look great. I’m really excited to get your cracker cookbook!

  4. Liz S. says:

    Hands down, you make the best biscotti. I never liked biscotti before trying yours.

  5. dina says:

    May I know 1 zest here refers to zest of 1 orange or is it something else? Thank you.

  6. Teri says:

    I absolutely agree! And can’t wait to try these! Loooove your biscotti!

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