3 T cocoa powder
2 scoops About Time Mocha Mint protein
1/4 c sliced almonds
3 T spelt flour
1 T Instant coffee
1/2 t baking powder
1/4 t baking soda
1 1/2 T coconut spread- Olivio brand or coconut oil
6 packets Stevia
1/3 c sweet potato, cooked and mashed. cooled
2 t cinnamon
1 t nutmeg
2 t almond extract
1 t spelt flour- this is for rolling out dough after mixed
Preheat oven to 350 degrees. Lightly spray a cookie sheet with non stick spray. Cream together butter, Stevia, almond extract and sweet potato. Add all other dry ingredients except the 1 t spelt flour and almonds. Blend together, add almonds just to incorporate.
Lightly dust hand with some of 1 t spelt flour, put the rest on your counter top. Take dough from the mixing bowl to the flour and rub around the outer surface. Roll into a 12 inch long log by 2 inches wide. Place on cookie sheet and bake for 20 minutes. Remove from oven and place dough on wire rack for 5 minutes to rest.
Cut dough on a bias on a cutting board. Yield 12 slices. Place back on cookie sheet. Bake for 8 minutes. Turn and bake for 7 more minutes. Remove from oven cool enjoy!
Try dipping these in some melted Dark chocolate too
Nutritionals per biscotti:
fat- 2.25 g
carbs- 3 g
protein- 5 g
Approved By Sean Marszalek CEOSDC Nutrition Inc