Wednesday, September 4, 2013

Choc Cookies & Cream Biscotti [Gluten & Sugar Free]

I was a little low on cash to buy my Dad a Father's Day present this year, so I decided to bake him something instead. I've been wanting to make high protein biscotti for a while now, and my dad being the coffee-lover he is, it just seemed the perfect time. 

While most biscotti recipes call for nuts of some sort, I wanted to keep these relatively low fat. The beauty of these is that you can mix and match the flavours with the use of various nuts, protein powders and liquid stevia. 


1 Cup of Oat Flour
1/2 Cup of Dymatize Cookies & Cream Protein Powder (P)
1/2 Cup of Healthy Care Chocolate Protein Powder (P)
4 Eggs
2/3 Cup of Natvia or Norbu
3 Tbsp Cocoa Powder
3/4 tsp Baking Powder
1/2 tsp Baking Soda


Whisk the eggs together and remove 2 Tbsp to baste the biscotti with later
Stir in the Natvia or Norbu and allow to sit for a while, as it takes a little bit to dissolve
Mix all of the dry ingredients in a separate bowl
Slowly add the dry mixture to the eggs, a third at a time
The mixture will form a dough
Roll the dough out between two pieces of baking paper until they're 1cm thick
Divide the dough into two equal sized pieces
This is where you would press the nuts into the dough, if you want nuts in the biscotti
Roll each piece up into logs and bake in a 180 degress Celcius oven for 20-25 minutes
Remove from the oven and allow to cool completely
Slice the logs at an angle with a serated knife
Lay flat on a baking tray and brush one side with the beaten egg
Return to the oven for 10 minutes, flip and baste the other side, cooking for a further 10 minutes until dried out
Serve with a piping hot coffee

Makes 22 serves

Macros per serve

59 calories
6.4g protein
1.6g fat
4g carbs
0g sugar
0.8g fibre

I think I'm going to try this out with my About Time Vegan Protein Powder and use chia gel in place of the eggs and see if a vegan version is possible.

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