Fruit and Choc Biscotti Slices
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
167
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 167 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 0.3 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 10 μg | (3 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 290 mg | (7 %) | ||
| Calcium | 31 mg | (3 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 1 cup Almond flour
- 1 Tbsp flaxseed
- 1 ripe Banana
- 6 Date (pitted and soaked in water)
- 2 Tbsps Maple syrup
- ½ tsp gluten-free Baking powder
- 1 pinch salt
- 1 tsp vanilla extract
- 2 Tbsps Chocolate chip
Preparation steps
1.
Heat the oven to 170°C (150° fan) 325°F gas 3. Line a large baking tray with non-stick baking paper.
2.
Put all the ingredients except the chocolate chips into a food processor. Blend until a thick dough forms
3.
Turn out and gently knead in the chocolate chips.
4.
Shape the dough into a 10cm x 20cm|4" x 8" flat log. Place the log on the baking trays and bake for 20-30 minutes until firm.
5.
Remove from the oven and cool for 10 minutes.
6.
Cut the log into slices with a serrated knife. Space the biscuits slightly apart on the tray and return to the oven for a further 15 minutes until dry and crisp. Cool on the baking tray for a few minutes, then place on a wire rack to cool completely.
