resep masakan kuno: Amaranth Soya Protein Biscotti (Gluten Free and Grain Free)

Tuesday, September 24, 2013

Amaranth Soya Protein Biscotti (Gluten Free and Grain Free)

Thanks to the distinctive sweet, nutty, peppery taste of amaranth and the higher level of protein and calcium, this biscotti is a power house compared to the traditional twice-baked cookies. Made with finely ground amaranth seeds and soya protein powder, lightly sweetened with maple syrup, it's healthy, easy and tasty.

Naturally gluten-free amaranth is a common name for a group of more than 60 species of amaranthus. Amaranth is a highly nutritious seed, which offers a complete form of vegetable protein. It is also a great source of dietary fiber, calcium, B vitamins and minerals such as iron, magnesium, phosphorus, copper and manganese.

130 g Amaranth seeds, ground into flour
45 g Pistachio soya protein powder
1/2 tsp Baking powder
Pinch of fine sea salt
2 Small eggs
2-3 tbsp Maple syrup
1 tbsp Coconut oil, melted
1/2 tsp Almond extract
40 g Almond slices

Preheat oven to 160C/320F. Line a standard loaf pan with parchment paper.

In a large bowl, whisk the amaranth flour, soya protein powder, baking powder, and salt. In a small bowl, whisk the eggs, maple syrup, melted coconut oil, and almond extract until blended. Add the liquid mixture to the flour mixture. Mix until just combined. The mixture is like thick cake batter.

Scrape the mixture into prepared loaf pan. Sprinkle the top with almond slices. Bake for 20 minutes until set. Remove from oven and let cool for 10 minutes. Reduce oven temperature to 150C/300F.

Use a serrated knife to slice diagonally into 3/4-inch thick slices. Lay flat on a parchment-lined baking sheet and return to the oven for 12 to 15 minutes until browned. Flip cookies and bake for another 12 to 15 minutes.

Remove from the oven and place on a wire rack to cool completely. Store at room temperature in an airtight container for up to 2 weeks.