Cooking with food intolerances

Peach-Walnut Biscotti January 12, 2011

Filed under: Bread,Dessert — Kathy Brown @ 4:48 pm
Tags: , , , , , , , , , ,

At the time I concocted this recipe, my son and youngest daughter couldn’t have apples, and the recipe I used to use (in gluten/dairy days) had applesauce in it. I found some peach puree in the baby food section, with no added ingredients, so I used that in place of the applesauce, then of course had to substitute almost every other ingredient, except the salt!

2 c. sorghum flour

1 c. sweet potato or tapioca starch

3 tsp. karaya gum

1 Tbs. corn-free baking powder

1/2 tsp. sea salt

1 1/4 c. sugar

3/4 c. peach puree

4 Tbs. canola oil

2 tsp. corn-free vanilla

1 cup finely chopped walnuts

Mix all ingredients. Preheat the oven to 325F.

Divide dough in half, and make two 3″ wide logs on an insulated baking sheet. Bake 25 minutes. Remove pan from oven and cool for 15 minutes. Cut the logs into 1/2″ wide slices and lay on one side, on the same baking sheet. Reduce oven to 300F. Bake 15 minutes. Flip them onto their other side, and bake 20 minutes more. Cool. Great by themselves or dipped in tea.


One Response to “Peach-Walnut Biscotti”

  1. Kathy Brown Says:

    Yesterday I replaced the peach puree with applesauce and the walnuts with coconut. YUM!

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