Dexscotti™ Biscotti Mix

$13.95

Biscotti is a lovely goodie with coffee or tea. Our Dexscotti™ Biscotti (our detox biscotti) mix makes it easy for you to positively impact your health every day just by eating this allergen-free treat.

We make our biscotti with only the finest ingredients: consciously sourced, naturally grown, non-GMO, health-enhancing, nutritious ingredients.

Plus, only 79 calories per serving (baked).
(package makes one loaf with provides 20+ servings{or slices})

 NO Dairy   NO Gluten  NO Wheat  NO Corn  NO Soy  NO Fillers  NO gums  NO Artificial Preservatives  NO Animal Products (100% Vegan!)

 

Autoship Available

Description

Dexscotti™, our detox biscotti, is a sugar-free biscotti mix developed to find an easy, tasty, low calorie, yummy way to naturally detox the body of the pollutants that we accumulate on a daily basis. This mix has NO SUGAR and our proprietary spice blend, a flavorful cinnamon-based blend. Wheather you eat them with fresh vegetable juice or your regular coffee, you will know that you are helping your body find its health.

Dexscotti™ Biscotti, our detox biscotti, mix makes it easy for you to bake up an allergen-free healthy snack bar with the perfect texture.

At GluFREEgan, we understand the subtleties of the body. We believe that food should not only be yummy, it should always contribute to your overall well-being. This is the guiding principle of our business and our eating habits. So we make our biscotti with only the finest ingredients: consciously sourced, naturally grown, non-GMO, health-enhancing, nutritious ingredients.

Here’s some of what you will be feeding yourself, your friends and your family:

  • Coriander – a good source of vitamin C, along with phosphorus, potassium, zinc, dietary fiber, calcium, iron, and magnesium, it has been used for thousands of years to treat digestive upset, gas, fungal and bacterial infections, and to prevent food poisoning, binding to heavy metals, pulling them from blood and body tissues, and eliminating them. Arsenic, cadmium, aluminum, lead, and mercury can become resident in our tissues leading to heart disease, hormonal imbalances, neurological conditions, infertility, and so much more.
  • Chlorella – high in protein and antioxidants, it is known to be effective at liberating heavy metals from the body. Chlorella’s cell walls bind to toxins properly preparing them for removal.
  • Turmeric – in addition to enhancing the immune system and protecting the liver and kidneys, turmeric has elements that have proven chelating activities against various heavy metals like cadmium, lead, iron, and copper.4
  • Clove – in addition to the antioxidant and anti-inflammatory properties, clove improves digestion and is a fantastic pain-killer. Clove also helps eliminate exhaustion and fatigue-related thoughts. Plus, it can prevent hair loss (common with an abundance of aluminum and other metals in the body).
  • Dulse – is a great source of iodine, B vitamins, iron, potassium, and many more vitamins and minerals, helping with heart health, thyroid function, brain and nervous system function. It also binds to metals such as aluminum (which is extremely prevalent in the food industry), mercury, lead, copper, and nickel.
  • Apple – beyond helping to prevent heart disease and cancer, apples have been found to chelate heavy metals and other contaminants from the bloodstream.
  • Almond – celebrated for cholesterol reduction, are actually helpful for weight loss goals and can reduce          overall calorie intake 1
  • Golden Flaxmeal – protein packed and full of fiber and omega 3 fatty acids (brain-food) but maybe even more importantly, flax helps guard against several common health problems including: hypertension (high blood pressure), skin cancer, depression, liver disease, high cholesterol, prostate cancer, blood sugar imbalances, joint inflammation, constipation, menopausal symptoms like hot flashes and bone loss.
  • Bean Flours – the basis of many of our mixes. The delicate combination that we have developed provides well-rounded proteins, specially formulated to meet the needs of vegans and gluten-free eaters.

All this goodness and only 79 calories per serving (baked).

 

Y NO Dairy  Y NO Gluten  Y NO Wheat  Y NO Corn  Y NO Soy  Y NO Fillers Y NO gums Y NO Artificial Preservatives  Y NO Animal Products (100% Vegan!)

Ingredients: DR GF Flour Mix (garbanzo bean flour, almond flour, fava bean flour, flaxmeal*, cream of tartar, baking soda), almond slivers, apple, cinnamon, orange peel, dulse, coriander, chlorella, clove, stevia (whole leaf), turmeric

Autoship Available

Ingredients

ALL GLUTEN FREE & VEGAN Ingredients: GF Flour Mix (garbanzo bean flour, almond flour, fava bean flour, flaxmeal*) apple, almond slivers, Detox Spice Mix* (orange peel, cinnamon, dulse, coriander, chlorella, clove, turmeric, whole stevia leaf), baking soda Gobs of Unconditional Love* *organic

Recipes

DexscottiBiscotti

Making Biscotti is easy but you will need a bit of time. The total process can be done in as little as 1-1/2 hours with cooling time. First, you mix and bake in loaf form. With our mix, this is pretty fast, about 1/2 hour (including the 22 minutes of cook time). * Then, I like to put the loaf on a cooling rack for 10 minutes or so and then into the fridge for 20 minutes or more. This makes the loaf congeal, making it easier to slice. Then the last half hour is for slicing, toasting, and re-cooling. You can split the process up baking on one day and toasting another if that suits your schedule better.

Ingredients:
  • 1 package Dexscotti™ Biscotti Mix
  • 1/4 cup water (or vegan milk if you like a creamier texture)
  • 1/4 cup organic oil (canola or other vegetable oil)
  • 1/4 cup organic maple syrup
  • 1 teaspoon (tsp) organic orange extract
  • 1 tsp organic pure vanilla extract
Directions: (package=1 loaf, 25 slices)

1. In mixing bowl mix: 1/4 cup water, 1/4 cup oil, 1/4 cup maple syrup, 1 tsp vanilla extract & 1                        tsp orange extract
2. Combine wet with dry ingredients
3. Place on parchment lined baking pan.
4. Form 13” x 3” loaf (dough will spread while baking)
5. Bake in 375˚ oven (preheated) for 20-25 minutes.
6. Remove from oven & let cool completely.*
7. Slice loaf into 1/3 inch wide slices, lay on side &
bake at 350˚ for 10 minutes on each side.

EAT, ENJOY & BE HAPPY!

DexscottiCookies

Cookies are fast and easy with this mix. Total time commitment is about 20 minutes.

Ingredients:
  • 1 package Dexscotti™ Biscotti Mix
  • 1/4 cup water
  • 1/4 cup oil (canola or other vegetable oil)
  • 1/4 cup organic maple syrup (or sweetener of choice)
  • 1 teaspoon (tsp) orange extract
  • 1 tsp pure vanilla extract
Directions: (package= 15 – 30 cookies depending on size)

1. In mixing bowl mix: 1/4 cup water, 1/4 cup oil, 1/4 cup maple syrup, 1 tsp vanilla extract & 1 tsp orange extract
2. Combine wet with dry ingredients
3. Line a baking pan with parchment.
4. With a small ice cream scooper (or spoon), form 1/2 tablespoon (Tbsp) to 1-1/2 Tbsp dough balls & place on baking pan.
5. Flatten to a cookie shape. (Place an orange peel sliver in the center of each cookie for added decoration)
6. Bake in 350˚ oven (preheated) for 10-15 minutes (depending on size)
7. Remove from oven & let cool completely.

EAT, ENJOY & REJOICE!

DexscottiJam Cookies

Cookies are fast and easy with this mix. Total time commitment is about 20 minutes.

Ingredients:
  • 1 package Dexscotti™ Biscotti Mix
  • 1/4 cup water
  • 1/4 cup organic oil (canola or other vegetable oil)
  • 1/4 cup organic maple syrup (or sweetener of choice)
  • 1 teaspoon (tsp) organic orange extract
  • 1 tsp organic pure vanilla extract
  • 2-3 Tbsp organic apricot jam
Directions: (package= 15 – 30 cookies depending on size)

1. In mixing bowl mix: 1/4 cup water, 1/4 cup oil, 1/4 cup maple syrup, 1 tsp vanilla extract & 1 tsp orange extract
2. Combine wet with dry ingredients
3. Line a baking pan with parchment.
4. With a small ice cream scooper (or spoon), form 1 tablespoon (Tbsp) to 1-1/2 Tbsp dough balls & place on baking pan.
5. Using a chopstick or skewer, poke a hole in the center. If you are making a larger cookie, you can use your finger to make the hole. Just be sure you have little walls on theses of the hole or all the jam will ooze out.
6. Place a bit of jam in the hole. The jam should be about level with the top the cookie.
7. Bake in 350˚ oven (preheated) for 14-18 minutes
8. Remove from oven & let cool completely.

EAT, ENJOY & REJOICE!

DexscottiSpice Snaps (Cookie Variation)

These snaps are reminiscent of ginger snap. Total time commitment is about a half hour.

Ingredients:
  • 1 package Dexscotti™ Biscotti Mix
  • 1/2 cup organic oil (canola or other vegetable oil)
  • 1/4 cup organic maple syrup
  • 1 teaspoon (tsp) organic orange extract
  • 1 tsp organic pure vanilla extract
Directions: (package= 15 – 30 cookies depending on size)

1. In mixing bowl mix: 1/2 cup oil, 1/4 cup maple syrup, 1 tsp vanilla extract & 1 tsp orange extract
2. Combine wet with dry ingredients
3. Cut a piece of parchment and place it on the counter. Place the dough on the parchment and gently roll out thin (about an 1/8 inch). Cut out cookies with a knife or a cookie cutter. Combine and re-roll scraps as you would with regular dough.
4. Place cut out cookies on parchment lined cookie sheet.
5. Bake in 350˚ oven (preheated) for 11-14 minutes (depending on thickness)
6. Remove from oven & let cool completely.

EAT,  AND ENJOY THAT CRUNCH!

Dexscotti Molasses Mini Cupcakes

Mini-Cakes are quick & easy with this mix. Total time commitment is about a half hour.

Ingredients:
  • 1 package Dexscotti™ Biscotti Mix
  • 3/4 cup organic coconut milk
  • 1/2 cup organic apple sauce
  • 1/4 cup organic oil (canola or other vegetable oil)
  • 1/4 cup organic maple syrup
  • 1/8 cup (2 Tbsp) organic blackstrap molasses
  • 1 teaspoon (tsp) organic orange extract
  • 1/2 tsp organic vanilla extract
Directions: (package = 24 mini-muffins)

1. In mixing bowl mix: 3/4 cup coconut milk, 1/2 cup applesauce, 1/4 cup vegetable oil, 1/4 cup maple syrup, 1/8 cup (2 Tbsps) blackstrap molasses, 1 tsp orange extract & 1/2 tsp vanilla extract
2. Combine dry with wet ingredients
3. Place in greased mini-muffin baking pan.
4. Bake in 350˚ oven (preheated) for 18-20 minutes. Watch for the tops to become firm and slightly browned. A toothpick should come out clean when poked in the center.
5. Remove from oven & let cool completely.

EAT, ENJOY & KNOW THAT YOUR BODY IS WELL NOURISHED AND HEALTHIER FOR THE EXPERIENCE!

Dexscotti PUMPKIN Mini Cupcakes

Seasonal bliss!

Ingredients:
  • 1 package Dexscotti™ Biscotti Mix
  • 1-1/2 cup organic raw cane sugar (Florida Crystals brand is vegan).
  • 3/4 cup organic coconut milk
  • 1/2 can (~ 7.5 ounces) organic pumpkin puree
  • 1/4 cup organic oil (canola or other vegetable oil)
  • 1/4 cup organic maple syrup
  • 1 tsp organic pure vanilla extract
Directions: (package = 24 mini-muffins)

1. In mixing bowl mix: 3/4 cup coconut milk, 1/2 can pumpkin puree, 1/4 cup vegetable oil, 1/4 cup maple syrup, 1 tsp vanilla extract, mix until combined.
2. Stir in 1-1/2 cup sugar
3. Gently combine with mix contents.
4. Place in greased mini-muffin baking pan. (Paper muffin cups make this really easy too)
5. Bake in 350˚ oven (preheated) for 21-24 minutes. Watch for the top to become firm to the touch and slightly browned. A toothpick should come out clean when poked in the center.
6. Remove from oven & let cool completely.

These are even better with orange icing on top!

EAT, ENJOY & KNOW THAT YOUR BODY IS WELL NOURISHED AND HEALTHIER FOR THE EXPERIENCE!

Orange Icing

Ingredients:
  • 1 cup room temperature organic Earth Balance brand vegan buttery spread
  • 3 cups organic powdered sugar, use organic sugar blended in a Vitamix (to avoid the corn) if possible
  • 1 teaspoon organic orange extract
  • a few drops of natural orange food coloring (or 2 teaspoons powdered dehydrated carrot)
Directions: (package=1 8″ round cake)

1. In mixing bowl cream the buttery spread with a hand mixer or a stand mixer.
2. Add the powdered sugar slowly (no more than 1/3 cup at a time) and continue to mix until well combined.
3. Add the orange extract and food coloring, blend until well-mixed.
4. You should have peaks that hold their shape when you pull the beaters out of the icing. Adjust consistency if you want it more pliable, add a bit of buttery spread. For a stiffer frosting, add more powdered sugar.
5. Place in piping bag with favorite tip and enjoy on the pumpkin cupcakes!

DexscottiCarrot Cake

Carrot Cake was never as easy as it is with our mix! Total time commitment is about a half hour.

Ingredients:
  • 1 package Dexscotti™ Biscotti Mix
  • 2 cups finely organic shredded carrots
  • 3/4 cup organic vegan milk (coconut, almond, cashew are all good)
  • 1/2 cup organic applesauce
  • 1/2 cup organic oil (canola or other vegetable oil)
  • 1/2 cup organic maple syrup
  • 1 tsp organic pure vanilla extract
Directions: (package= two 8″ round cake pans for layers)

1. Grate 2 cups of carrots (smallest setting is my favorite)
2. Place Dexscotti™ mix in a mixing bowl. Add carrots and mix until all the carrots are coated in the mixture.
3. In a separate bowl mix: 3/4 cup vegan milk (coconut is my favorite), 1/2 cup applesauce, 1/2 cup vegetable oil, 1/2 cup maple syrup & 1 tsp vanilla extract.
2. Combine wet with dry ingredients
3. Place in greased (or parchment-lined) 9×9” baking pan.
4. Bake in 350˚ oven (preheated) for 35-40 minutes. Watch for the top to become firm like the outsides have done by this point. A toothpick should come out clean when poked in the center.
6. Remove from oven & let cool completely.

ADD FROSTING, EAT, ENJOY & DO THE CARROT-Y CAKE DANCE!

Cream Cheese Maple Frosting

Ingredients:
  • 1 (8-ounce) package of  Daiya Cream Cheeze, softened
  • 3 Tbsp organic maple syrup
  • 1 tsp organic pure vanilla extract
Directions:

1. Cream the “cream cheeze” with a hand mixer or stand mixer. 
2. Add the maple syrup & vanilla extract and mix until well combined.

DexscottiFruit Cake (AKA: Cinnamon Apple Cake)

This is a moist double layer cake. Makes two 8” round cakes. Total time commitment is about a half hour.

Ingredients:
  • 1 package Dexscotti™ Biscotti Mix
  • 2 medium organic apples (or organic apple sauce if cheating 🙂
  • 4 medium organic bananas (~2 cups pureed)
  • 1/2 cup organic maple syrup
  • 1/4 cup organic coconut milk
  • 1/4 cup organic oil (canola or other vegetable oil)
  • 1 tsp organic orange extract
  • 1 tsp organic pure vanilla extract
Directions: (package=two 8″ round cake)

1. Liquify in a blender: 8 oz peeled, cored, chopped apple (~2 medium apples), 2 cups chopped ripe banana (~4 medium bananas), 1 cup coconut milk, 1/2 cup maple syrup, 1/4 cup oil, 1 tsp vanilla extract, 1 tsp orange extract
2. Combine wet with dry ingredients
3. Place in two greased 8”x8” baking pans.
4. Bake in 350˚ oven (preheated) for 37-42 minutes. Watch for the top to become firm like the outsides have done by this point. A toothpick should come out clean when poked in the center.
6. Remove from oven & let cool completely.

ADD PEANUT MAPLE GLAZING, EAT, ENJOY & DO THE CAKE DANCE!

Peanut Maple Glaze

This glazing is really fun and tasty without any refined sugar. It only takes a couple of minutes to make and will be firmer in cool weather and thinner in warm weather, so if it’s hot out, pop it in the fridge.

Ingredients:
  • 2 Tbsp organic peanut butter (Teddy’s Organic is my fav)
  • 2 Tbsp organic coconut oil (or vegan butter of your choice)
  • 2 Tbsp organic maple syrup
Directions:

1. Scoop 2 Tablespoons of peanut butter, 2 tablespoons of coconut oil,  and 2 tablespoons of maple syrup into a mixing bowl.
2. Blend until smooth with hand mixer.
3. Adjust to the texture you like (more like frosting or more like drizzle) by adding either coconut oil to firm it or maple syrup to thin it)
Please note that you can easily replace the coconut oil with Earth Balance buttery spread to eliminate the flavor of the coconut (and make it yummy in new ways!)

DexscottiBiscuits: (for adventuresome bakers)

These are not traditional in taste (lots of spices) or texture (less flakey than wheat). They are hearty for a cool day with lots of warming spices to help you really get going for your day. Best if eaten warm with lots of yummy vegan butter.

Ingredients:
  • 1 package Dexscotti™ Biscotti Mix
  • 1/2 tsp baking soda (optional)
  • 3/4 cup organic coconut milk
  • 1 Tbsp organic lemon juice
  • 1/4 very cold, chopped vegan butter (Earth Balance or Miyoko’s)
Directions: (package= eight 3-1/2” biscuits)

1. Start with most of the Dexscotti™ mix in a mixing bowl (as an option, you can add 1/2 tsp baking soda for more lift). Hold out 2 Tablespoons for flouring the cutting board.
2. In a separate container combine: 3/4 cup coconut milk & 1 Tablespoon lemon juice. Set aside.
3. Add 1/4 cup very cold Earth Balance (or vegan butter of your choice). Cut in to the dry mix with a pastry dough blender or a fork until butter chunks are quite small.
4. Pour the milk in a bit at a time and stir in. The mixture should be sticky.
5. Scatter the remaining Dexscotti™ mix on your cutting board. 
6. Pour sticky mixture onto cutting board and gently kneed on the cutting board – when easy to touch without sticking, form a 1” tall disk (about 8” round).
7. Use a knife or pizza cutter to cut into 8 equally sized pieces. Separate each and use your fingers to make each a round disc.
8. Place so they are touching each other on a parchment lined baking sheet.
9. Bake in 450˚ oven (preheated) for 15-16 minutes.
10. Remove from oven & serve while still warm.

EAT, ENJOY & FEEL THE BISCUITY GOODNESS FILLING YOUR LIFE WITH JOY!

DexscottiCoffee Cake

OOey, gooey yumski with coffee, tea or even hot chocolate! Makes a 9”x11” or smaller cake.

Ingredients:

For cake:

  • 1 package Dexscotti™ Biscotti Mix (minus 2T for topping)
  • 3/4 cup organic coconut milk
  • 1/2 cup organic applesauce
  • 1/4 cup organic maple syrup
  • 1/4 cup organic oil (canola or other vegetable oil)
  • 1 tsp organic pure vanilla extract

For topping:

  • 3/4 cup Earth Balance Buttery Spread
  • 3/4 cup organic brown sugar
  • 2 Tablespoons Descotti™ mix

For topping:

  • 3/4 cup organic powdered sugar
  • 2 Tablespoons coconut milk
  • 1 tsp organic pure vanilla extract
Directions: 

1. Preheat oven to 350˚.
2. Place buttery spread in cake pan (9” x 11” or smaller) and place in oven to melt.
3. Mix in separate bowl: 3/4 cup coconut milk, applesauce, maple syrup, oil & 1tsp vanilla extract
4. In separate mixing bowl stir brown sugar and 2 T Dexscotti™ mix together, set aside.
5. Combine the remaining Dexscotti mix with the wet ingredients.
6. When buttery spread is melted, remove baking pan from oven, place brown sugar mixture evenly in bottom of the pan. (The sugar mixture will soak up the buttery spread)
7. Layer the Dexscotti™ cake mixture on top of the sugar.
8. Bake in 350˚ oven (preheated) for 30 – 35 minutes.
9. Remove from oven & set aside to cool.
10. For the glaze, mix powdered sugar, 2 T coconut milk & 1tsp vanilla extract together. (It should be about the consistency of maple syrup)
11. Drizzle glaze on cake while still warm.
12. Serve at room temperature.

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