Lemon and Chia Biscotti

Biscotti have Italian origins and a cookie like texture which makes them perfect to be served

next to a cup of tea or coffee in the morning.

Yields: 1-2 dozen

Ingredients:

2 cups whole wheat flour

1 teaspoon baking powder

1 pinch of salt

1/2 cup coconut milk

2 tablespoons chia seeds

2 oz butter, softened

1/2 cup brown sugar

1 teaspoon lemon zest

1/2 cup hazelnuts, chopped

1 pinch of salt

Directions:

In a bowl, mix the flour with the baking powder and a pinch of salt. In another bowl, combine

the coconut milk with the chia seeds and set aside.

Mix the butter with the sugar until creamy then add the coconut milk and chia seeds, followed

by the lemon zest. Gradually incorporate the flour then fold in the chopped hazelnuts. Transfer

the dough on a baking tray and shape it into a log. Bake in the preheated oven at 350F for 30-

40 minutes or until golden brown. Remove from the oven, let it cool 10 minutes then using a

sharp knife, cut it into 1/2-inch thick slices. Arrange them all on the baking tray, cut facing up

and keep cooking them 20 more minutes until crisp and dry.

Lemon and Chia Biscotti