Savoury biscotti biscuits made without dairy and are suitable for a keto friendly diet.  Made with an almond and coconut base, flavoured with rosemary, oregano, sun dried tomatoes and nutritional yeast. 

Ingredients

• 120g Almond flour
• 1 tbsp Tapioca Starch
• 1 large Egg
• 40g Almonds (roughly chopped)
• 30g Walnuts (roughly chopped)
• 1 tsp Baking powder
• 40g Sliced olives
• 1 tsp asafeteida
• 1 tsp Dried oregano
• 1 tsp Dried rosemary
• 2 tbsp Nutritional yeast
• 1 tsp Psyllium husk powder⁠
• ¼ tsp Salt
• 4 Sundried tomatoes (sliced)

Method

• Preheat the oven to 180C / 160 fan. If using an oven
• Toast the walnuts and almonds in a dry pan or baking tray, then allow to cool then roughly chop
• Mix all the ingredients together in a bowl until well combined and equally distributed.
• Bring together to form a ball, then Place on a greaseproof lined baking tray/ in the Remoska and shape into a log – roughly 20cm long, 5cm wide and 3cm tall
• Bake for 45 minutes in the Remoska /25 minutes in an oven  it’s evenly golden brown in colour, fully baked through and hard to the touch.
• Remove from the oven and allow to fully cool – ideally overnight as this will make it easier to cut and not crumble
• Slice into 10-12 slices, roughly 2cm wide
• Place back in the Remoska and cook for 30 minutes, then flip over and cook uncovered for a further 7 minutes.  In an oven, bake for 15-20 minutes.
• Allow to cool and enjoy.⁠