by Zemas Madhouse Foods
Jan 2015


Zemas Gluten-Free Raspberry Chocolate Biscotti
Housewarmings and holiday parties just got a little sweeter with Zemas Raspberry Chocolate Biscotti, share with friends or enjoy them with a cup of tea.
  1. Zemas Gluten-Free Multigrain Pancake & Waffle mix
  2. 2 T. oil of choice or melted butter (grapeseed, coconut)
  3. ¼ c. + 1 T. pure maple syrup
  4. 2 eggs (egg replacer)
  5. ½ t. pure vanilla extract
  6. 1 .35 oz bag of freeze-dried raspberries, ground
  7. 2 bars dark chocolate, roughly chopped
  8. 2 t. palm sugar (sugar of choice)
  9. ½ c. sunflower seeds or chopped walnuts (optional)
  1. Preheat over to 325 degrees and line a baking tray with parchment paper.
  2. Grind freeze dried raspberries using a coffee grinder in batches (or food processor).
  3. In a mixing bowl combine grapeseed oil, date syrup, eggs (or chia egg), and vanilla. Whisk until combined then whisk in Zemas mix.
  4. Fold in ground freeze dried raspberries, dark chocolate, and the seeds/nuts (optional).
  5. Split the biscotti dough into two equal halves and place them on the parchment-lined trays.
  6. Wet fingertips lightly and shape each of the halved into 2 logs, approximately 12 inches long and 3 inches wide. Sprinkle with sugar.
  7. Bake logs for 20 minutes, then remove and cool for 15 minutes.
  8. While cooling reduce oven temp to 300 degrees.
  9. Using a serrated knife, slice the logs into pieces about ½ inch wide and lay them flat on the cookies sheet.
  10. Bake for an additional 12-15 minutes then remove, flip them, bake another 12-15 minutes.
  11. Cool on a wire rack and store in an airtight container.
  1. For a delicious vegan and gluten-free dark chocolate bar we recommend NibMor Dark Chocolate bars with cocoa nibs.
  2. Zemas favorite egg replacer is mixing ¼ c. water with 1 T. of chia seeds. Stir and allow to gel (approx. 5 minutes).
  3. Think Zemas Raspberry Chocolate Biscotti is a great treat then try Zemas gluten-free Dipped Chocolate Cookie recipe!
Zemas Madhouse Foods