#GlutenFree #Monkfruit #Diabetes #hearttHelthy #RecipeModification #BiscottiI’m happy, and the recipe is pretty close to what I want. Very edible.
I took pecan meal, baking powder, toasted sesame oil, eggs, monkfruit extract, the zests of lemon, lime, and tangerine, and enough lemon juice to balance the bicarb.
Whizzed the peels with the eggs, mixed in with the rest, formed into loaves (no fish) on parchment paper.
Baked at 350 F for a bit over half an hour, till just a bit resilient.
Took out, let cool, then sliced carefully—from the edge in each direction so the serrated knife didn’t pull apart one biscotto.
Laid them down, baked them 10 minutes more, left them in the oven a bit before removing onto racks.
Light and yummy. A wee bit too sweet for me, and not quite enough nuttiness. Next time, I may sub tahini for part of the oil, and reduce the amount of monkfruit extract powder. This one’s a whole lot more concentrated than the last monkfruit extract I bought. That’s one reason I haven’t given proportions.