Not long ago I found an old thread in which I made mention of this recipe and then I saw that Chloe asked for it. I don't always go back to threads where I have posted, so if this happens again, please feel free to private message me. I can't remember, but I may have used brown rice flour instead of tapioca starch. Tapioca is a beneficial and so I will try it with that next time. I also used glycerin for the sweetener. Thanks & enjoy.  


http://www.tastyeatsathome.com/2012/12/chocolate-almond-fig-biscotti/

Thanks SO much for posting this Dianne...  I love that it doesn't use eggs...and I will use veg glycerin
for the sweetener because it's a beneficial for me.  Did you add it to the recipe section?  I think many
people will love to try this!  Even my DH nonnie Warrior could eat this....AWESOME!  

Thanks, Dianne! I love biscotti! And this recipe sounds a lot better than the dried out, tasteless, avoid-at-all-costs biscotti at the grocery!!

Your welcome ladies! I get figs as a beneficial, the ingredients are a mix of diamonds and beneficials and I thoroughly felt great while and after ingesting these. Also the anticipation of making them got my serotonin levels up as a cookie is my most favourite desert in the whole wide world! And with a cuppa green tea & matcha powder, pure bliss! Ahh...to savour the simple things in life!  

Now I have 2 cookie recipes to keep me happy for the rest of my life, this and the chocolate bean cherry one that I posted awhile back.

I bought a pizelle maker before Christmas and the only way to make it crisp like the ones you buy is to add sugar, hmmm, I am a secretor and I do get sugar as a black dot and so I may indulge a few times a year and make some during the holidays. I did it with glycerin and the cookie is softish but still tasty...but I really like the crunch of sugar one.  

I would not even know how to get this into the recipe centre and the fact that it is not something that I personally created, I would think this goes against copyright issues?  

Chocolate. Almond. Fig. Biscotti (Implication: Coffee).
Send, please, before tomorrow morning!

Quoted from san j

Chocolate. Almond. Fig. Biscotti (Implication: Coffee).
Send, please, before tomorrow morning!

Yes!

Quoted from Dianne

Your welcome ladies! I get figs as a beneficial, the ingredients are a mix of diamonds and beneficials and I thoroughly felt great while and after ingesting these. Also the anticipation of making them got my serotonin levels up as a cookie is my most favourite desert in the whole wide world! And with a cuppa green tea & matcha powder, pure bliss! Ahh...to savour the simple things in life!  

Now I have 2 cookie recipes to keep me happy for the rest of my life, this and the chocolate bean cherry one that I posted awhile back.

I bought a pizelle maker before Christmas and the only way to make it crisp like the ones you buy is to add sugar, hmmm, I am a secretor and I do get sugar as a black dot and so I may indulge a few times a year and make some during the holidays. I did it with glycerin and the cookie is softish but still tasty...but I really like the crunch of sugar one.  

I would not even know how to get this into the recipe centre and the fact that it is not something that I personally created, I would think this goes against copyright issues?  

I think posting it in the recipe section and changing the sweetener to vegetable glycerine makes
this yours...Even if it's copyrighted, it's for the original ingredients...Click on the section online
support, (top of this page) then click on recipe center and after that .....go to top of page and see where it says "add recipe".....it's a piece of cake to add a recipe!  Get that....piece of cake?  

Diane,
We make pizelles every Christmas in my family! I would love a compliant recipe!
Cookies are my favorite dessert/snack/sweet treat along with certain fruits.
I also make a family recipe of Baklava at Easter. Don't think there is a compliant phyllo dough... I am fine with "cheating" twice a year...thankfully my body snaps back quickly with strict compliancy and deflect!

Quoted from Chloe

".....it's a piece of cake to add a recipe!  Get that....piece of cake?  

piece of cake...or bite of biscotti!   

Quoted from cajun

Diane,
We make pizelles every Christmas in my family! I would love a compliant recipe!
Cookies are my favorite dessert/snack/sweet treat along with certain fruits.
I also make a family recipe of Baklava at Easter. Don't think there is a compliant phyllo dough... I am fine with "cheating" twice a year...thankfully my body snaps back quickly with strict compliancy and deflect!

I'll put a recipe up before the month is out; I did use amaranth flour that I grind myself in the Blendtec. There is a lady called Jeannette who has the website : http://www.artofglutenfreebaking.com
and she makes choux pastry, pie crusts etc... and much to her surprise the book that she published last year landed her on a whirlwind book signing tour. She seems a very kind, humble person. And her book and site has some amazing gluten-free recipes. If I was not busy with the things I occupy myself with, I definitely would try some the wonderful pastries that are gluten-free just to say I've done it. This is where I got the recipe for gluten-free baguette that I make and which I tweaked for my purposes.  

Just found this recipe online that I'm going to try...I like it because it's using gluten free quinoa flakes..
no eggs and it's a cookie...also my favorite dessert.

Chocolate Chip Cookies Recipe – Flourless Cookies!
Prep Time: 15 minutes

Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 24
Serving Size: 1 cookie
Calories per serving: 114
Fat per serving: 7.1 g

Ingredients
2 flax eggs (2 tablespoons flax seed meal combined with 6 tablespoons warm water)
1 cup blanched almonds
1 cup quinoa flakes
¾ teaspoon baking soda
3/4 teaspoon salt
½ cup almond butter (peanut or sunflower seed butter would work too) SEE NOTE BELOW
¼ cup applesauce
¼ cup maple syrup (or other liquid sweetener)
1 teaspoon vanilla extract
¾ cup chocolate chips
Instructions

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Make flax eggs by combining two tablespoons organic flax seed meal (or ground flax seeds) with 6 tablespoons warm water. Set aside to thicken.
In a food processor combine almonds and quinoa flakes and process until ground. Place in a large bowl and add baking soda and salt and stir until well combined. In a separate bowl, combine flax egg, almond butter, apple sauce, maple syrup and vanilla. Mix well and add to the quinoa and almond mixture slowly. Add in chocolate chips.
Using a tablespoon measure, drop cookies onto prepared parchment paper. Bake for 12 to 15 minutes, until lightly golden brown. Remove from oven and allow to sit in the pan for 5 minutes. Move to a cooling rack and allow to cool completely.
Notes

Note: If you do use sunflower butter, the cookies may turn green after cooling due to the chlorogenic acid. The solution is to reduce the baking soda in half. You can read more about it here: http://www.ochef.com/1267.htm

I'm thinking vegetable glycerine will work for this cookie.  Might try it with dried blueberries instead of the chocolate chips... chocolate is a black dot for me...blueberries a diamond.  When in doubt, go for a diamond....(sparkly ones preferred)

Sorry, I've gone off topic...but thinking this is going to be compliant for many blood types and genotypes.

Sounds delicious!  

Quoted from san j

Chocolate. Almond. Fig. Biscotti (Implication: Coffee).
Send, please, before tomorrow morning!

It'll probably be there faster if you make it...   

Quoted from ABJoe

It'll probably be there faster if you make it...   

Yep, faster if you make it yourself. Sorry SanJ, I need my beauty sleep, you'll have to make it for yourself. I hope that you have the ingredients on hand!  

Quoted from ABJoe

It'll probably be there faster if you make it...   

Don't have the ingredients.

Quoted from san j

Don't have the ingredients.

That's why we are lucky to have "stores"...

Thanks for posting (again) Dianne! I'm loving all these new (to me) recipes! I've really missed baking...

Quoted from cajun

Diane,
We make pizelles every Christmas in my family! I would love a compliant recipe!
Cookies are my favorite dessert/snack/sweet treat along with certain fruits.
I also make a family recipe of Baklava at Easter. Don't think there is a compliant phyllo dough... I am fine with "cheating" twice a year...thankfully my body snaps back quickly with strict compliancy and deflect!

And I was just yesterday thinking about how great it would be to have a recipe for these things and after my excitement about fudge ice cream, NOW here is someone else talking about something dear to my heart. PIZELLES!!!!! My sister came up with a fabulous, out of this world recipe for them that had dry eye whites (I meant dry EGG whites! --They may be going over the cliff before I finish this post - see below!) as an ingredient. I doubt if she could come up with the entire recipe if her life depended on it, because she is always making up stuff off the top off her head and not writing down a thing! Surely all of us bright, intelligent, fabulous, world-famous cooks together can come up with a recipe that we can swoon over and drive certain ones right over the cliff!!!
BTW, I just now saw a review that said:
"My next pizzele cookie batch will be my gluten-free, grain-free, sugar-fee version that I made and gave away last Christmas (2011), and were a big hit! Esp. (and surprisingly) with the older Italian ladies in our church ..."
So it can be done, ladies!!!

Thanks! Look delicious  

Thanks, Diane!!!! I am anxious to try this!
Chloe, sounds very good ,also!
Spring,   Hey, if its good enough for the little Nonni's (Italian grandmas) then I will surely enjoy! I grew up in a mostly Italian neighborhood (and a few Polish and Irish that were married to the Italians, too) that shared everything! Even though my Mom has some Italian blood, her culinary influences were mainly French...so I learned alot from those Italian housholds that I either babysat for or played with kids my age. My two best friends("sissas") are Italian, one from the neighborhood that I have known since age 9 and the other from school from age 14! Together their families represent northern and southern Italy and I love all of their food!
I am just so excited to find GF recipes for some old time favorites!!!!!
Thanks for all the sites and recipes.

Cajun, you are making me hungry talking about all that French and Italian food!! It is funny but hearing about all kinds of different foods on this board has made me want to try all sorts of things together. Tonight we had a pile of spinach that I wanted to get rid of so I blanched it a bit, but I was stumped about what to eat with it because I was not really all that hungry. I finally dumped a half cup of cottage cheese in it with a handful of dried cranberries, a little sea salt and a little of my oil mix (olive, rice bran and macadamia). Ate it with a few sesame sticks, and it was delicious!! A just right little supper to fit my appetite!

Your dinner sounds great. I like to experiment, too. How else will we learn whats tasty?
I used to eat/love cottage cheese pre BTD...its an avoid on my teacher and my explorer swamis. ...and spinach is a black dot on both!

OK...I can enjoy romaine/arugula/escarole with feta on both! Yum!
and cranberries are a superfood on both, too!
So now you have given me another light meal idea! Thank you!

You're welcome, Cajun! I wish I could find some feta without so much salt!  

Quoted from Spring

You're welcome, Cajun! I wish I could find some feta without so much salt!  

I've read to soak your feta in water which will reduce the sodium content...I crumble mine first, soak for
15 minutes and then rinse.  Does take away that intense salty flavor.

Quoted from Chloe

I've read to soak your feta in water which will reduce the sodium content...I crumble mine first, soak for 15 minutes and then rinse.  Does take away that intense salty flavor.

Great! I wondered if that would help. I simply cannot tolerate a lot of salt or my blood pressure has a tendency to rise - not a huge amount but enough to get my attention. Thanks a lot! I will put Feta on my grocery list now.