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Chocolate biscotti (sugar & gluten free)

The kids are on school holidays for almost the 3rd week and I haven’t been at work for 5 days. The deep and meaningful posts will resume once the holiday chaos is over and there’s routine back in my life.

For now I’ll share a recipe for something sweet although I realise that everyone has probably overdosed on chocolate today and the last thing you want to do is to bake. Just bookmark this page for next week 🙂


  • 1 1/2 cups of almond meal
  • 1/2 tbsp of cornstarch
  • 1/4 tsp of salt
  • 1/2 tsp of baking soda
  • 2 tbsp of orange juice
  • 1/4 cups of honey
  • 1/2 tsp of vanilla extract
  • 1/4 cup of sliced almonds (I didn’t have any so I just used more almond meal)
  • 2 tbsp of chocolate (I used dairy free chocolate sweetened with xylitol)


Preheat oven to 175°C.

Chuck all ingredients other than the chocolate into a food processor.

Stir in chocolate.

Make a log that’s about an inch thick and bake it for 15 minutes.

Let it cool for 30 minutes.

Reduce oven temperature to 135°C.

Cut the log into slices and bake them on one side for 10 minutes and then on the other side for 10 minutes.

Let cool completely before eating.

If you can wait that long.


I keep fighting against my sweet tooth but I think I have decided to just be true to who I am – I am someone who loves sweet things. Commercial sweets are often too sweet for me because I have reduced my sugar intake a lot in the past 2 years so baking something like this instead is perfect for me.

I ate half of these biscotti in one go though, during a coffee morning with a friend. That’s just how sweet addicts function. C’est la vie. Life’s too short to sweat the sweet stuff (if it’s made with love and sweetened with honey instead of refined cane sugar :).

Happy Easter!

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