To live vigorously and luxuriantly, to flourish
1 cup nut milk (almond or my favorite is macadamia nut milk)
1 cup shelled pistachios
Zest and juice from one large organic lime
2 T. ground flax dissolved in ¼ cup of water
1 ½ cup nut pulp from fresh nut milk (almond or macadamia)
½ cup coconut or almond flour
½ cup coconut oil
5-6 pitted dates that have been soaked in ¼ cup water
1 tsp. Himalayan salt
1 tsp. real vanilla powder
¼ cup real maple syrup
1 cup almonds (soaked, dry and roughly chopped)
1 cup organic dried cranberries (sulfite free)
*Note: Because of the amount of dehydrating in this recipe, I assemble the loaf (loaves) as directed, no later than lunch time. The loaves will then dehydrate all day before slicing. After sliced, they will dehydrate again over night.
Soak almonds or macadamia nuts overnight. Next day, drain well, make milk and save pulp. This can be done days ahead.
Start by soaking dates and flax seed in water according to recipe.
In a food processor with metal blade, add milk, pistachio nuts and lime juice and zest. Process until well blended.
Add remaining ingredients (except almonds and cranberries). Pulse and mix until soft dough forms.
Spoon mixture into separate bowl and add almonds and cranberries. Stir until combined.
On a paraflex lined dehydrator screen, form dough into a loaf. For shorter dehydrator times and smaller servings, I recommend creating 2 small loaves.
Dehydrate at 115-120, depending on your machine and for 6-10 hours. (Time will depend on machine power, size of loaf or loaves and the humidity in the room). Loaf should be firm to touch and fairly easy to slice with a knife or using the string method (drawing a clean thread through the bread to create a uniform slice).
Slice loaf into ¾ inch thick slices and lay on a dehydrator screen.
Dehydrate at 118 over night or approximately 12 hours until the biscotti is almost crunchy.
Can be stored in a covered container in the fridge and re-warmed in dehydrator.