Apple and Fig Biscotti
60 minutes + 60 minutes in the fridge
Beast – Level 3
- ¼ cup cocoa butter
- 2 TBS coconut oil
- ¾ cup cane sugar
- 1 cup dates, pitted and diced
- 1 cup dried apples, diced
- 1 cup dried figs, diced
- ½ cup raw millet seeds
- 1 cup of quinoa flakes
- 2 cups gluten free flour
- 2 TBS chia seeds
- 2 TBS raw pumpkin seeds
- 1 cup water
- Put mix A together in a pot. Heat up until the sugar and the cocoa butter melts together.
- In a big bowl, stir up mix B and then pour the melted sugar and oil in it.
- Mix well, then add the water. Mix again and form a thick dough.
- Make a big square about 2 inches high and place it in the fridge for at least 60 minutes.
- Heat up the oven to 400F.
- Remove from the fridge and place the dough on a cutting board. Slice seven times one way and five times another. Place squares on a cookies sheet and bake 20 minutes.
- Turn the oven at off and let the cookies in there for an extra 10 minutes.
- Let cool down on the counter.
Millet is alkaline and it digests easily. It will hydrate your colon to keep you from being constipated. Millet is a smart carb with lots of fiber and low simple sugars. Because of this it has a relatively low glycemic index and has been shown to produce lower blood sugar levels that wheat or rice. The serotonin in millet is calming to your moods.