This recipe is one I’ve made a few times and each time the batch hasn’t last very long. They’re so good! Definitely husband approved, plus packed with protein, sugar free (with the exception of natural sugars from unsweetened apple sauce) and virtually no fat so this is a good-for-you treat as well.
Once again, we’re using oat flour in this recipe for a grain-free alternative to regular wheat flour. You can buy oat flour in the store or grind regular oats down in a food processor. Oat flour is naturally gluten free, but those sensitive to gluten will want to make sure they buy the kind that says “gluten free” to make sure it wasn’t processed around other gluten products. You can use almond flour too here for a completely paleo recipe.
I like to add protein powder when making treats like this just for some added nutrition, but you can skip it if you want. This is the kind I use, it’s organic whey protein that comes from grass-fed cows, with no hormones or bad stuff.
Also to note: We’re using lemon zest and fresh lemon juice in this recipe, but for a more potent lemon flavor, you can add lemon extract. I’ve done this before because I’ve noticed some of the natural lemon flavor bakes out so this just helps keep some of it in there. I like a lot of lemon flavor though, so it’s a personal preference.
If you’ve never made biscotti before, it’s actually pretty simple. I was a little intimidated for some reason, but that’s just silly because it’s so easy. Biscotti requires two baking sessions – one for the loaf, then once again after it’s been cut in to individual cookies.
Clean Eating Lemon Biscotti with Protein
- 2 1/4 cups oat flour
- 1 cup sweetener of choice (Splenda, Truvia, Stevia in the Raw, xylitol, honey….sugar if you must)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 scoops protein powder of choice (if using flavored, only bake with vanilla)
- 4 egg whites
- 1/2 cup unsweetened apple sauce (baby food applesauce is the best)
- juice of a lemon
- zest of a lemon
- 2 teaspoons lemon extract (optional for more potent lemon flavor)
Preheat oven to 350 degrees.
Mix dry ingredients (oat flour, protein powder, baking powder, salt) together in a large bowl.
Mix wet ingredients (egg whites, sweetener of choice, applesauce, lemon juice and zest) together in a medium bowl.
Add wet ingredients to dry ingredients and blend until a sticky dough is formed.
Spray baking sheet with a non stick spray and spread mixture out evenly in a rounded rectangle shape, about 1/2″ thick. No exact science here, just wing it.
Bake for 20 minutes.
Remove biscotti from oven and cut in to 1″ slices, then again down the middle. You should have about 24 biscotti cookies. You can move the loaf to a cutting board if you’re worried about cutting in to your cookie sheet.
Put back in the oven for another 15-20 minutes. Depending on how crunchy you prefer biscotti, you can keep baking them. I like mine really crunchy so for the second bake, I let them stay in for 20 minutes, then turn the oven off, open the door slightly to let out any moisture, and let them cool in there. This has worked best for me.
Enjoy! If you make these, let me know how they turned out. We love them around here, it’s become a new favorite snack.