Lavender Blueberry Biscotti
Another biscotti recipe, and they just get better and better. This is my first time using culinary lavender, and I’m so impressed with the results. The lavender is not overpowering, but light, sweet, refreshing, and complementary with the blueberries and a glass of lemonade. I almost didn’t bake this morning because it was so hot in my apartment, and I didn’t want my kitchen to turn into a sauna. But, I really wanted to try out the lavender in biscotti. Just think of the smell of lavender and the taste of blueberry…and that’s how smooth these are. De-stressing while I eat on this sunny Saturday that I get to lounge around with my cats. This recipe is very low in sugar, easy, and healthy.
Blueberries are one of the highest antioxidant foods in the world. They contain phenols, resveratrol, proanthocyanidin, gallic acid, lutein, zeaxanthin, vitamin k and c, manganese, and fiber. If you’re wondering what those first five things I mentioned are then let me give you a simple run down of what they can do; anti-cancer, great for skin health, weight management, boosts brain function and memory, anti-fungal, anti-viral, anti-inflammatory, heart healthy, and good for digestion. These little berries pack so much power, are cell protective, low on the glycemic index, and taste so good. There are so many variations in how you can prepare them.
Lavender Blueberry Biscotti
Yields: 8-10 slices biscotti
- 1 cup oats
- 2 cups flour (I used spelt)
- 1/2 cup coconut or grapeseed oil, or vegan butter (I used grapeseed)
- 1 flax egg (1 tbsp flax soaked in 1 tbsp water for 15 minutes)
- 1 tbsp chia seeds
- 1 tsp apple cider vinegar
- 1/2 cup coconut sugar
- 1/2 cup almond/coconut/soy/rice milk
- 1 tbsp vanilla
- 2 tsp salt
- 1 tsp baking soda
- 1.5 tbsp culinary lavender
- 1-2-3/4 cup fresh or frozen berries
Heat the oven to 350F. Prepare the flax egg.
Blend all the wet ingredients first with the sugar, whisk, then gently fold in all the dry. It will be more of a dough than a batter, as you will be forming a loaf with it.
Take the dough and shape it into an even log, on an oiled sheet or on wax paper. Place in the heated oven and let it bake for 15 minutes.
Take the loaf out, let it cool for up to 5 minutes, then slice it evenly with a sharp knife, and put them on a tray or a vented tray (as in picture). Raise the heat to 400F and put the tray on the highest oven shelf so that they are closest to the burner, and so that they can receive extra heat that is rising to the top.
Let them brown on each side, checking them, and flipping them over when ready. Use my pictures as a reference. That can take 5-10 minutes on each side, or more, depending on your oven and pan.
Sprinkle with more lavender and serve with my vegan butter, recipe link in post.
- Total time: 1 hour or less
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