Sweet Potato Quinoa Biscotti with Chocolate Chips

Sweet Potato Quinoa Biscotti with Chocolate Chips

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  • Each serving
  • 110 cal
  • 6g fat (2.5g sat)
  • 0mg chol
  • 105mg sodium
  • 15g carb
  • 1g fiber
  • 2g protein


  • 1/2 cup dried cooked quinoa (see note)
  • 1 cup quinoa flakes
  • 1 tablespoon tapioca flour
  • 1 teaspoon xanthan gum
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 1 cup semisweet chocolate chips
  • 3/4 cup amaranth flour
  • 1/2 vanilla bean, split and seeds scraped out
  • 1/2 cup date pieces (or pitted, chopped dates)
  • 1/2 cup shortening
  • 6 tablespoons agave syrup
  • 3/4 cup mashed sweet potato (see note)


Preheat oven to 325° F. Line two baking sheets with parchment paper.

In a large bowl, whisk together cooked quinoa, quinoa flakes, tapioca flour, xanthan gum, cinnamon, nutmeg, salt, baking soda and chocolate chips. In a food processor, mix together amaranth flour and vanilla seeds. Add dates and pulse to crumble, then add to the dry mix.

In a food processor, mix shortening until soft, then slowly add agave syrup to make a smooth, creamy consistency. With the processor running, add mashed sweet potatoes and process until combined.

Combine dry and wet ingredients together to form the dough; do not overmix. Mold dough into 2 logs about 4 inches wide and place on a baking sheet. Bake for 30 minutes, or until lightly golden. Let cool completely on a wire rack.

Reduce oven to 225° F. Cut logs into about 30 slices. Place slices on a baking sheet and bake again for about 50 minutes, rotating the baking sheet every 20 minutes or so.

Special notes:

QUINOA: Take 1 1/2 cups cooked quinoa and dry it in the oven for 15 to 20 minutes at 325° F. Chill.

SWEET POTATO: Roast a sweet potato at 400° F for 45 minutes, then mash.

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