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Tropical Biscotti (Raw foods)
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| 1 1/2 C | Almond Flour,, (I use the left overs from making almond milk) |
| 1 C | Ground Almonds,, (ground to a course meal) |
| 1 C | Dried Coconut,, (get this at the coop, unsweetened) |
| 1/2 C | Agave |
| 1/2 C | chopped Dried Apricots |
| 1/2 C | chopped Dried Pineapple |
| 1/2 C | Currants |
| 1 large | Orange,, (use all the juice and as much zest as you can) |
Hand chop or roughly chop in food processor, the apricots and the pineapple. Set aside. Place one cup of almonds in food processor and pulse until a coarse meal is created. Add almond flour and coconut. Pulse until just combined. Add agave and pulse until combined. At this point, remove from processor and place in bowl. Add orange juice and zest, combine by hand. Mix in chopped fruit and currants. Form into biscotti shaped loaves and dehydrate 8 hours. Cut into 3/4 inch slices and return to dehydrator and dehydrate until desired dryness is achieved. This is a moist dough so don’t be surprised if it takes a little longer to dehydrate. I like to leave a little moisture in and store in the refrigerator.
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