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Discussion Starter · #1 · (Edited)
Ingredients
1 cup whey protein isolate (mine is vanilla)
1 cup LSA (linseed, sunflower and almond 3:2:1 ratio)
or just 2 cups of almond meal would work
1 cup sweetener
1 teaspoon baking powder
3 large eggs
1 teaspoon vanilla
3 tablespoons coconut oil
1 cup crushed cashews (I used roasted but unsalted ones)

Method
• Preheat oven to 300°F
• Line baking sheet with parchment
• Combine dry ingredients and set aside
• Whisk the eggs, vanilla in your mixer until well blended
• Add the dry ingredients and mix until combined
• Dough should be thick and sticky at this point
• Scrape the dough out onto a parchment lined sheet pan
• Shape into a long flat loaf
• This will be kind of messy so don't worry about how neat it is
• Bake until firm and dry... about 50 minutes
• Remove from the oven and cool 10 minute
• Use a long serrated knife and slice into 1/2-inch wide slices
• Lay the slices on a baking sheet and bake 20 minutes
• Turn the slices over and bake 20 minutes more
• Cool the biscotti on a rack...cool completely before storing

they taste amazing!!!!!!!

ok I did a rough count of carbs...if you slice it into 16 pieces and ate 2 per serve it comes to about 9 carbs...it would make a difference what nut flours or whey protein isolate you use. My calculations are based on the recipe above.

Biscotti cashew.jpg
 
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They sure look amazing, but it says you sub 2c almond meal for 1 c LSA? Is that correct?

I LOVE cashews!
 

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Discussion Starter · #3 ·
either 1 cup of whey protein isolate and 1 cup of LSA or...2 cups almond meal

i think it would work with any nutmeal though...the cashews are to die for and strangely enough no spike! I dont like really sweet stuff so I actually used less sweetener...you could also dip the in dark 85% choc covering 1/2 the biscuit to be decadent lol
 

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if you slice it into 16 pieces and ate 2 per serve it comes to about 9 carbs...
Much as I love cashews (and I'll be making this recipe!), if one uses almonds the carbs per serving above are cut in half. This means twice the fun!
 

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Yeh, and cheaper too ... I might try it that way as well!

I like savory seasonings on my cashews.

d33na thanks for clarifying!

I have discovered I do GREAT with even 56g cashews! While peanuts absolutely send me thru the roof!
 

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Discussion Starter · #6 ·
I reckon you could double the nuts lol....I actually cut mine a bit thinner....but you need a good knife...oh and I turned it upside down to cut it...the top was knobbly lol the bottom was smooth...
 
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I never thought of making my own biscotti. My daughter always makes the high carb kind. This recipe sounds amazing. Definitely a keeper.
 

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Discussion Starter · #8 ·
lol it was a gamble...I have my daughter coming over today and wanted something nice for us to have with coffee...I found a recipe and took a risk at tweaking it...you're right though it is a keeper...not difficult...and very satisfying...and best of all is after 2 pieces I didn't want more...usually the texture of things like LSA and/Almond Meal changes the end result but in this case it is yummy!
 

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Discussion Starter · #9 ·
Yeh, and cheaper too ... I might try it that way as well!

I like savory seasonings on my cashews.

d33na thanks for clarifying!

I have discovered I do GREAT with even 56g cashews! While peanuts absolutely send me thru the roof!
ah someone told me that peanuts are actually legumes not nuts....that might be the reason...salted cashews would be good too if you like savoury...
 

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Discussion Starter · #11 ·
they are amazing...because real biscotti is hard and dry these work really well...its perfectly acceptable (even in polite company) to dunk these in your coffee lol...that's how the Italians eat them!
 
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