- 200g gluten-free flour
- 25g Naturya Gut Feel Cacao Maca
- 1 tsp baking powder
- 1 pinch of salt
- 65g Naturya Coconut Sugar
- 100g beetroot purée
- 10g Naturya Cacao+ with Reishi and Maca
- 30g Naturya Coconut Oil
- 3 tsp plant-based milk
Add the flour, Gut Feel flaxseed blend, baking powder, salt, Cacao+ with Reishi and Maca and Coconut Sugar to a bowl.
Add the beetroot purée*, melted Coconut Oil and milk to the dry mixture and mix in until the dough comes together.
Place the dough onto a baking tray and mould into a rectangle and pop onto the oven at 170°C for 25 minutes.
Remove from the oven and allow to cool for 20 minutes, then slice it into 1” sections, lay flat and pop back into the oven for approximately 20 minutes until crisp.
Allow the biscotti to cool and enjoy them with a delicious hot chocolate, yoghurt or warm milk.
*to make the beetroot purée, simple whizz cooked beetroot into a blender until smooth.