Pina Colada Biscotti
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 141.0
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 21.5 mg
- Total Carbs: 30.4 g
- Dietary Fiber: 2.7 g
- Protein: 2.8 g
View full nutritional breakdown of Pina Colada Biscotti calories by ingredient
Introduction
If you like pina coladas, these biscotti are right up your alley! Made with coconut flour, pineapple juice and a shot of spiced rum, they're perfect with a fruity tea or on their own. If you like pina coladas, these biscotti are right up your alley! Made with coconut flour, pineapple juice and a shot of spiced rum, they're perfect with a fruity tea or on their own.Number of Servings: 12
Ingredients
-
1 ¼ cups flour
½ cup coconut flour
1 tsp baking powder
¼ tsp salt
¾ cup sugar
¾ cup pineapple juice
2 tsp vanilla
2 tbsp rum
1 cup Special K Protein* Cereal (or your favourite granola)
Tips
Adapted from
https://www.godairyfree.org/recipes/chocolate-dipped-dairy-free-biscotti
Directions
Preheat your oven to 300ºF (convection if you have it) and line a baking sheet with parchment paper.
Whisk together the flours, baking powder, salt and sugar in a bowl.
Add pineapple juice, vanilla and rum, stirring to combine.
Fold in the granola. The dough should be the consistency of chocolate chip cookie dough.
Shape into a slightly flattened log on the baking sheet.
Bake 35 minutes, or until lightly golden.
Let cool on the baking sheet for 10 minutes, then slice into 12 slices
Place each piece back on your parchment-lined baking sheet, cut side down. If you are using convection, stand the slices upright so both sides are exposed.
Bake for 7 minutes, flip the slices, and bake for another 8 minutes, or until dry to the touch. If using convection, bake 16 minutes (no need to turn).
Turn off the oven and let biscotti cool inside.
Store in an airtight container at room temperature for up to 3 weeks.
Serving Size: Makes 12
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Whisk together the flours, baking powder, salt and sugar in a bowl.
Add pineapple juice, vanilla and rum, stirring to combine.
Fold in the granola. The dough should be the consistency of chocolate chip cookie dough.
Shape into a slightly flattened log on the baking sheet.
Bake 35 minutes, or until lightly golden.
Let cool on the baking sheet for 10 minutes, then slice into 12 slices
Place each piece back on your parchment-lined baking sheet, cut side down. If you are using convection, stand the slices upright so both sides are exposed.
Bake for 7 minutes, flip the slices, and bake for another 8 minutes, or until dry to the touch. If using convection, bake 16 minutes (no need to turn).
Turn off the oven and let biscotti cool inside.
Store in an airtight container at room temperature for up to 3 weeks.
Serving Size: Makes 12
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.