Raw Apricot and Plum Breakfast Biscotti with Lavender and Cardamom

June 24th, 2010

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.





Plum – left, apricot – right.



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

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