Fancy a cup a tea anyone? And perhaps a slice of gluten and grain free biscotti to accompany it? Well my friends, you’re in luck because my Paleo Chocolate Cherry Biscotti is super easy to make, delicious, and pairs perfectly with your afternoon tea!
Chocolate and cherry is such a fun (and yummy!) combination, especially since cherries are such a fun summertime fruit! They pair deliciously with the biscotti’s nuttiness from my favorite Bob’s Red Mill coconut flour used in this recipe. Coconut flour happens to be one of my absolute favorite GF and grain free flours to bake with in my recipes and I love the quality and flavor coconut four provides!
And speaking of afternoon teas, did anyone else love having tea parties when they were a little girl? I was most definitely one of those little girls and had several tea parties of my own including the most fun “tea party” themed birthday one year, complete with DIY sunhats and our pinkies up of course! 😉
Aside from tea parties and cherries- want to hear a short funny story? So a few years back, my grandma wanted to make biscotti for us to take home when we visited her up north. She happened to forget one key ingredient to her recipe though. Want to guess what that ingredient was? The sugar! So that is all that I think of when I think of biscotti. Well, that and Downton Abbey. And British people with accents. So maybe not just one thing, but moral of this post- go make this biscotti and have yourself a little tea party with your favorite tea!
- Preheat oven to 350 and line two baking sheets with pieces of parchment paper or silpats.
- In a small bowl, whisk together the coconut flour, arrowroot starch, baking soda, salt, and cashew flour. Set aside.
- Melt the coconut oil in the microwave or on the stovetop. Add coconut oil into another bowl and whisk together with the vanilla, maple syrup, and egg.
- Add in the dry ingredients to the wet and stir until fully combined.
- Roughly chop the chocolate chunks and dried cherries and stir into the biscotti dough.
- Scoop the dough out evenly onto the center of the two baking sheets. Form the dough into the skinny biscotti log shapes on each baking sheet. The dough will be slightly sticky, so use wet hands to smooth the surface of the biscotti dough.
- Bake originally for 25 minutes. Take out of the oven and let cool for 20 minutes.Then slice the biscotti diagonally and place back onto the baking sheet and bake for another 10 minutes. Take out of oven and let cool on a cooling rack. Serve with tea or coffee and enjoy!
Thank you to Bob’s Red Mill for sponsoring this post and supporting Paleo Crumbs! I was compensated for this post, but all opinions and thoughts are all my own and 100% honest!
“He heals the broken hearted and binds up their wounds” – Psalm 147:3