Biscotti senza glutine all’acero e castagne

Ingredienti

• 1/2 cup oats (I used old fashioned/rolled but you can use quick oats as well)
• 1 tsp chia seeds
• 1 cup chestnut flour
• 1/4 cup maple syrup ((1/4c is 4 tbsp))
• 1/4 cup coconut oil (melted and cooled (1/4c is 4 tbsp))
• 1/2 tsp vanilla extract ((optional))

Preparazione

1. 1

   Preheat oven to 355F/180C and line a baking sheet/tray with a silicone baking mat or parchment.

2. 2

   Pulse together the oats and chia seeds in a food processor to break up the oats relatively finely. Add the remaining ingredients (chestnut flour, maple syrup, coconut oil, vanilla) and blend to bring mixture together and so well mixed.

3. 3

   Take tablespoonfuls of the mixture and press together in your hands to help the ball stick, then flatten the ball slightly. Place on the prepared baking sheet and repeat with rest of mixture.

4. 4

   If you like, mark the top of the cookies with a fork to make a slight indent pattern then bake for approximately 10 minutes until they are lightly brown and look dry.