Yumming and arrhing weather I was gonna play with the well know Italian recipe, making Biscotti for many years it was one I was scared of playing with and changing it to a healthier version.
Grabbing some courage I decided to change a few things in the trusty recipe that had served us well for many years.
Was trying to do it with out anyone seeing, but one of the kids realized sugar wasn't going in and was wanting a back up batch made just in case, no back up batch was made it all depended on this batch.
Used three farm layed eggs, 1 cup of soaked, then blended pitted dates, half a pod of Vanilla.
Mix together until frothy - might take approx 2 mins
The frothy mix
I used 3 cups of high-grade flour, 1 tsp baking soda, 3/4 cup of mixed nuts & seeds - walnuts, peanuts, cashews, sunflower seeds, pumpkin seeds - you can use crystallized ginger, dried pineapple, dried mango, almonds, - add them in whole - you can add in different nuts, seeds and dried fruits to make different types.
I should of added 1/2 teaspoon of baking powder also, so they would be a bit more bigger.
Mix with a butter knife
Take out of bowl, can light flour a board if you like, I didn't add any extra flour it rolled out ok, just was a bit sticky on the hands.
Cut into three, roll each one into a log, put on a tray with baking paper.
Bake in the oven at 160c for 40 - 50 mins depending on the size of the logs.
Take out of oven when ready, they will be hard on the outside.
Cool on a wire rack.
Cut when cold, you can leave them like this soft, if you wanted the traditional hard Biscotti put them back in the oven for 8 mins each side to harden them up.
Enjoy :)
Pictures taken on a Sony Digital Still Camera.
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