Teff Savory Biscotti

Teff Savory Biscotti

Italian-inspired, savory, crunchy morsels to pair with a hot cup of soup. Made gluten-free, dairy-free, migraine-friendly, and low-FODMAP.

By DeliberateFare.com, variation of Claire Smith's Tenera Grains Trail Mix Biscotti

We all love traditional, Italian sweet biscotti in the Prato style: almond cookies made in an appealing, oblong shape, filled with nuts, twice-baked, and perfectly paired with a hot cup of tea or cappuccino. I recently discovered savory biscotti, and my mind went full speed ahead into concocting a low-FODMAP, gluten-free, and migraine-free version of this treat to accompany my favorite hot soups for the winter months.

Drawing from Claire Smith's delicious sweet biscotti recipe (here's her Chocolate Coconut Biscotti version) using gluten-free flours, including her family's wonderfully soft teff flour, I altered ingredients to transition them from sweet to savory. The star of these flavorful biscotti are oven-dried tomatoes, a wonderful, addictive treat from Mollie at FitFabFODMAP; I promise, y'all, you can't just eat one!

INGREDIENTS

METHOD

  1. Preheat oven to 350 degrees. Place silicon mat or parchment paper atop sheet pan. Set aside.
  2. In small bowl, add Non-Buttermilk Buttermilk and eggs. Combine well with fork. Set aside.
  3. In large bowl, add teff flour, ground flax seeds, salt, white pepper, and baking powder. Use fork to combine well. Make well in center of dry ingredients and add to that the wet ingredients. Stir with fork, making certain it is completely combined. Set aside dough.
  4. In another small bowl, add pumpkin seeds, sunflower seeds, and dried tomatoes. Pour these items on top of the dough. Using hands, press seeds and tomatoes through dough to combine well.
  5. Dump dough onto prepared sheet pan. Using hands, form into flat oval about the size of 9 X 11 inches; flatten top of dough with silicon spatula. Thinner dough means for crisper biscotti!
  6. Place sheet pan and dough into preheated oven. Bake for 25 minutes. Remove pan from oven; keep oven on. Using two metal spatulas, gently transfer loaf onto cutting board; using serrated knife, slice loaf into ½ inch or ¾ inch wide slices. Return slices to sheet pan, setting each slice on its side. Return sheet pan and slices to oven; bake for 12 - 16 minutes or until the slices are crisp on one side. Remove the pan from oven and turn each slice over to the other side; they are burning hot at this point, so take care with your little fingers. Return pan to oven and bake for an additional 12 - 16 minutes or until both sides of slices are crisp.
  7. Remove pan from oven; turn off oven. Transfer slices to cooling rack. Allow biscotti to come completely to room temperature before storing.

SUGGESTIONS

  • It is very important that both sides of the biscotti are crisp, without any give. Otherwise, they are a hard piece of thick toast and not a proper biscotti.
  • Feel free to vary the 1 cup of additions (pumpkin seeds, sunflower seeds, and dried tomatoes) as you see fit for your taste. Dehydrated kale or spinach with walnuts or pecans would be marvelous in these.
  • Such a hearty accompaniment to FitFabFODMAP's La Madeline-esque Tomato Basil Soup (it's FODMAP-friendly; I alter mine to be migraine-friendly and dairy-free by using Rice Milk, eliminating the chives and olive oil and using 1 Tbsp Infused Oil instead, and using a can of pumpkin puree in place of the can of chickpeas).
  • Store in tightly lidded container on counter or in pantry for up to one week.
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