Chocolate Beet Biscotti (Gluten-Free

• Vegetarian
• Gluten free

• Produce

  • 1/4 cup Beetroot

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1 1/2 cup Brown rice flour
  • 1/2 cup Brown sugar, light
  • 1/2 cup Chocolate, good quality
  • 1/4 cup Cocoa powder
  • 1/4 tsp Salt
  • 1/4 cup Semi-sweet chocolate chips
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/8 cup Coconut oil

Found on runninsrilankan.com

Description

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 doesnt 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)

Directions

• 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 thats 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!