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{raw} blueberry orange pistachio biscotti

Delicious crunchy raw blueberry orange pistachio biscotti cookie. Gluten-free. Paleo.

Scale

Ingredients

Instructions

  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.