Raw Apricot and Plum Breakfast Biscotti with Lavender and Cardamom

June 24th, 2010

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As much as we love our chocolate granola, the time came to try something new for breakfast. Here continues our quest for adventurous, summer flavours. Taking advantage of wonderful seasonal fruit, plums and apricots, we decided to make two kinds of hearty breakfast biscotti. Cardamom adds just enough allure to the taste of dark, sour plums. Lavender does not only work well in teas and soaps, but pairs beautifully with ripe apricots (pairing idea from Roost). And the pumpkin seeds supply the bars with warm, homey colour and countless health benefits. Both versions are interesting and completely unexpected in flavour. The biscotti also makes for a fine snack, so I’ve been nesting a couple in Paloma’s lunchbox on daycare days.

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Plum – left, apricot – right.
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Sprouting instructions here.

Apricot Biscotti:
2 1/2 cups buckwheat sprouts
2 1/2 cups sunflower sprouts
10-12 apricots – pitted
5 dates – pitted
1 tablespoon dry lavender flowers plus some for sprinkle
1 tablespoon mesquite powder
1 tablespoon maca powder
2 tablespoons raw honey
2 tablespoons light agave nectar
1/4 cup coconut oil
1/2 cup raisins
2 handfuls pumpkin seeds
1 tablespoon poppy seeds plus some for sprinkle
1/8 teaspoon ground ginger

Cut 5 or more apricots into small chunks, place in a large bowl. In a food processor, pulse the remaining apricots together with the pitted dates to make a chunky puree, and add to the bowl along with the rest of the ingredients. Mix thoroughly using a wooden spoon, and spread thickly and evenly on Teflex sheets. Sprinkle with poppy seeds and lavender. Dehydrate at 115 F for about 20 hours. Remove from the dehydrator, and cut into individual bars of desired shape. With the Teflex sheet removed, place back on the screen and dehydrate for another 20 hours for crunchy biscotti, or less if you prefer a more chewy consistency.

Plum Biscotti:
2 1/2 cups buckwheat sprouts
2 1/2 cups sunflower sprouts
12-14 plums – pitted
5 dates – pitted
1 tablespoon mesquite powder
1 tablespoon maca powder
2 tablespoons raw honey
2 tablespoons dark agave nectar
1/4 cup coconut oil
1/2 cup raisins
2 handfuls pumpkin seeds plus more for sprinkle
1 tablespoons poppy seeds
1/8 teaspoon ground ginger
1/8 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
dash of cayenne pepper

Cut 6 or more plums into small chunks, place in a large bowl. In the food processor, pulse the remaining plums together with the pitted dates into a chunky puree, and add to the bowl along with the rest of ingredients. Mix thoroughly using a wooden spoon, and spread thickly and evenly on Teflex sheets. Sprinkle with pumpkin seeds. Dehydrate at 115 F for about 20 hours. Remove from dehydrator, and cut into individual bars of desired shape. With the Teflex sheet removed, place back on the screens and dehydrate for another 20 hours for crunchy biscotti, or less if you prefer a more chewy consistency.

You can make these bars as sweet or as spicy as you like – just add more agave syrup or cardamon and cayenne.

Tags: breakfast, food, food for tots, raw food, recipe, snack

  • Sue says:

    Anya,,,,,,,,,,I continue to look at your beautiful photos and your out of this world food creations, and sit here in total awe!!!!

  • GirlonRaw says:

    These look incredible and the photography is just too delicious for words. I need to gain the confidence to use lavender and you make it look so easy!

  • Hans says:

    Your pairings sound exciting, can’t wait to try this. Oh and your photography is always so nice

  • happy Chef says:

    You guys should package, market and sell…you’d be rich! These look so much more enticing than the standard, boring bars you see all over. Wonderful professional photography as always. Will you be my pastry chef?

  • Le Fashion says:

    i’m dyinggggg. these look + sound marvelous!

    xo

  • Golubka says:

    Sue: Thank you, your comments are always so encouraging!

    GirlonRaw: Thank you! Lavender is quite fun to cook with, it adds so much unexpected flavour.

    Hans: Thanks & good luck if you do.

    Le Fashion: Thank you!!!

  • Kim A says:

    I just stumbled across your blog yesterday, and I made the kale chips and they were delicious, I couldn’t stop eating them! Amazing photographer as well!

  • Pour Porter says:

    Seriously, each post you make and your blog just gets better and better. So inspiring!

  • I’ve gotta say, the beauty of your blog has got me interested in raw foods. Wow. those biscotti look amazing.

  • Coco says:

    These look so great!! Im so glad you were inspired by the apricot and lavender combination! Don’t they go so well together :) I am bookmarking this recipe :) Thanks for letting me know about it!

  • Golubka says:

    Kim A: Wow, it’s always so nice to hear from a reader who tried a recipe and liked it! Thanks very much for letting us know :)

    Pour Porter: Awh, thanks, that truly means so much!

    Lauren: Thank you! & that’s what we hope to do :)

    Coco: Yes, one of the best, most unexpected combinations ever! Thanks again!

  • Spice Sherpa says:

    I just want to reach in and grab them right out of the computer! The photography is stunning and the idea of lavender is delightful. I love lavender–it really is a unique herb and much more versatile beyond herbs de Provence!

  • Zhenya says:

    OMG, it looks amazing!!!! Those pictures are sooo desirable!!!

  • Anonymous says:

    These look so tempting!
    Is there any way to make them without the dehydrator?

  • Norka says:

    Wonderful again! I have to try it!

  • Golubka says:

    Spice Sherpa: Thanks so much! Lavender is indeed lovely.

    Zhenya: Thanks :)

    Anon 12:14 – Thank you! You could bake them. If you wanted them to remain raw, you’d just need to bake them at a very low temperature (115F)

    Norka: Thank you :)

  • Stella says:

    Hey! I was looking at these the other day after seeing them on F.G. The sound so good, and look so beautiful!
    Stella

  • Golubka says:

    Stella, thanks so much!

  • osheanik says:

    What measurement of buckwheat groats would one use to make close to 2 1/2 C of sprouted buckwheat?

  • Golubka says:

    Osheanik – not sure, as I usually sprout in large batches and use the sprouted grains for different dishes. Next time I sprout, I will measure it and let you know.

  • AMAZING!!!!!!!!!!!!!
    Ugh, breathless again, the food, the photography! WOW

  • Pam says:

    This looks great and lovely blog you have! Enjoy!

    • Ysf says:

      I love oatmeal and I love bicsttoi, so I was eager to try this recipe. Very disappointing though. For one thing, mine came out too dark and tasted too strongly of molasses. If I made these again I’d try light molasses or perhaps agave, but I don’t think I’ll try them again – they were too ho hum.I love your blog – glad I found it!

  • Vegan Piggy says:

    Wow, how beautiful! I would love to make these :)

  • Sophie says:

    waw!! these thinner bars full of energy look amazing & pretty tasty too!

    MMMMMMMMMMM,..I must make them!

    Greets from Brussels, Belgium!
    I amjust started to live GF since june 2010 & have many Gf recipes on my blog!

  • Sophie says:

    Waw!! These thinner bars full of energy look amazing & pretty tasty too!

    MMMMMMMMMMM,..I must make them!

    Greets from Brussels, Belgium!
    I amjust started to live GF since june 2010 & have many Gf recipes on my blog!

  • Lisa Hart says:

    Anechka, just did your biscotti’s-can’t wait to see how they turn out-will do a double badge next time!!!
    Thank you

  • Lisa Hart says:

    Anechka, just finished mixing your biscotti’s -can’t wait to try them
    Thank you!!!

  • Alena says:

    I just made plum biscottis, they taste as delicious as they look. Thank you for the wonderful recipe!

  • These are beautiful with lovely ingredients. If someone were to hand me one of these, my day would be made :)

  • Open says:

    Hi Pam , I tried the biscotti rciepe but I found it hard to slice them into thin slices and secondly how do I make them a little less hard and a little more softer ? any tips on that ?

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