I don’t know about you all, but holidays mean family time. I love gatherings with my big, beautiful italian family and creating amazing memories for a lifetime! Desserts in particular are always the center of our family functions (because we are italians and italians love to eat!). The most popular dessert is ALWAYS Grandmom’s biscotti ( not grain-free biscotti ) because grandmom is a specialty cookie artist.
NOTHING beats Grandmom’s cookies, I repeat nothing! She’s got 85 years of biscotti making under her belt and she’s still going strong at 90! Even if I follow her exact recipe, they still don’t turn out as good as hers does (she’s got the magic touch!).
Now I know I’ll never ever be able to compete with Grandmom’s biscotti, but I wanted to make my own healthy version. When I saw the Recipe Redux contest with siggi’s yogurt, I knew this was my calling to make the popular italian holiday cookie (yes with yogurt!).
Siggi’s Yogurt is an icelandic style yogurt that includes simple + delicious ingredients with minimal sugar. Another awesome aspect of siggi’s is that each flavor contains more protein than grams of sugar! Not all of national yogurt brands can say that!
I combined siggi’s amazing quality coconut 2% yogurt with other ingredients to create these healthy + decadent pomegranate dark chocolate Grain-free Biscotti! Seriously, these italian holiday cookies are bursting with flavor and will be perfect on your holiday table!
Pomegranate and Dark Chocolate Grain-free Biscotti
Ingredients
- 2 cups Ottos Cassava Flour
- 1/2 tsp/ baking soda
- 1/2 tsp. cinnamon
- 2 eggs beaten (use 2 flax eggs for a vegan option)
- 1/4 cup coconut oil melted
- 1/4 cup pure maple syrup
- 1 5.3 container Siggi's 2% coconut yogurt*
- 1/2 cup coconut milk
- seed from one pomegranate
- 1/2 cup dark chocolate chunks
- CHOCOLATE COATING:
- 3 Tbsp. coconut oil melted
- 3 Tbsp. cocoa powder
- 1 Tbsp. maple syrup
- 2 Tbsp. shredded coconut
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, combine flour, baking soda and cinnamon.
- Add in remaining ingredients excluding pomegranates and chocolate and mix to a well-formed dough.
- Carefully fold in pomegranate and chocolate chunks using your hands.
- Place parchment paper on a cooking sheet and add on dough.
- Shape dough into a flat log and bake for 20 minutes.
- Take out of oven and slice diagonally in 1 inch thick strips. Bake for 15 more minutes.
- Combine ingredients for chocolate coating and dip ends of biscotti in. Sprinkle coconut on top.
- Enjoy!
- *for strictly paleo or vegan, sub coconut yogurt or 1/2 cup coconut cream for siggis dairy yogurt
- Adapted from Every Last Bite
[Tweet “An italian holiday is never complete without Biscotti! Try these #grainfree Pomegranate and Dark Chocolate Chunk Biscotti made with @siggisdairy !”]
