This delightfully crunchy, gluten free, and oil free biscotti is packed with healthy anti-inflammatory ingredients, protein, fiber, and has the warm spicy flavor of the season!
Don’t knock it till you try it, or suffer FOMO (‘fear of missing out’ for those not in the know). They aren’t very high in sugar and are packed with so many nutritious ingredients that when you are eating these, it’s almost like you don’t have to worry so much about eating too many cookies this holiday season.
Turmeric Chickpea Cranberry Pistachio Biscotti
- 1 food processor or stand mixer
- 1 pot for boiling water this is optional if your are melting chocolate
- 1 bowl larger than the top of pot this is optional if your are melting chocolate
- 1 1/2 cups chickpea flour
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 3 tsp turmeric
- 1/4 tsp fine sea salt
- 1/2 cup coconut sugar or cane sugar
- 1/2 cup water
- 1 1/2 tsp vanilla extract
- 1/4 cup sunflower seed butter
- 1 medium egg
- 1/2 cup cranberries
- 1/3 cup pistachios unsalted or just lightly salted
- 3/4 cup chocolate chips optional
- Preheat oven to 350 degrees. Place a sheet of parchment paper on a sheet pan.
- Add all ingredients to mixer bowl except the cranberries, pistachios, and chocolate chips. Mix until well blended. Dough will be sticky.
- Scoop dough onto parchment lined sheet pan in a log oval shape.
- Wet hands and shape the dough into a log oval shape. Flatten the shape to about 1" high.
- Bake for 35 minutes until golden brown around the edges. Remove from oven and let cool for at least 10 minutes.
- Using a serrated knife, slice log into fingers about 1/2-1" wide. Spread pieces slightly apart on the pan, cut side down.
- Bake slices at 350 degrees for 10 minutes more. Then remove from the oven and allow to cool before storing or dipping tops in chocolate.
- Heat water in a pot ~1/3 of the way full of water. Place a bowl larder than the top of the pot over it to create a double boiler to melt you chocolate.
- Place chocolate chips into bowl that is over the pot of boiling water. Give chocolate chips several minutes to melt, stirring occasionally.
- Dip the top side of the biscotti fingers into the melted chocolate. Sprinkle with sprinkles, if desired, before chocolate cools.
These biscotti are great even without adding the chocolate, and pair really well with a warm turmeric latte or mug of tea. For some added holiday pizazz, the optional part of this recipe is to dip one side in melted chocolate, then put some holiday sprinkles over the chocolate before it dries to make it ready for the most festive of holiday gatherings.
If you’d prefer the look of a drizzle of chocolate on top, add a tablespoon of coconut oil to the chocolate chips as they melt. This thins the chocolate enough to be drizzled, while hardening up again when it cools.
Alternatively, while the chocolate is warm and melted, you could put it into a piping bag and make lines on top of the biscottis that way.
Healthy Ingredients In This Recipe
Get pumped about the added turmeric to this recipe by reading more about the anti-inflammatory benefits of turmeric and its active compound, curcumin, in this post here. Use the search bar at the top right of this page and search ‘turmeric’ for more of my turmeric inspired anti-inflammatory recipes!
According to research, “Among nuts, pistachios have a lower fat and energy content and the highest levels of K, γ-tocopherol, vitamin K, phytosterols, xanthophyll carotenoids, certain minerals (Cu, Fe and Mg), vitamin B₆ and thiamin. Pistachios have a high antioxidant and anti-inflammatory potential.”
Look for unsalted and shelled pistachios you can sometimes find at the big box stores or Trader Joe’s, or, choose the lightly salted shelled version available in most grocery stores. The shelling is a little tedious, but you can snack along the way 😉
One double blind randomized controlled trial of powdered cranberries vs a control/placebo powder found that daily consumption of cranberry improves endothelial function (blood vessel walls) in healthy adults.
Cranberries have antioxidant effects that have been linked to benefits to human health, contain both fat and water soluble vitamins, and have antimicrobial activity.
This Biscotti Recipe Is Gluten Free!
But it isn’t just gluten free. So many of the gluten free options these days are half the portion size for twice the carbs! These biscotti use chickpea flour, which adds both protein and fiber, unlike other frequently used gluten free options.
Egg Free Biscotti Option
If you are looking for an egg free way to make this biscotti recipe, simply omit the egg, and in its place use flax seed.
One tablespoon ground flaxseed mixed with 3 tablespoons of water makes a thickening alternative to egg that works well in baking recipes.
There Is No Oil In This Recipe
While there is fat in this recipe, it is entirely in the form of whole foods. Sunflower seed butter is used, though you could use a different nut butter of your choosing. Having the fiber intact with the fat rather than just the refined oil with no fiber may have a positive impact on triglyceride levels.
Try This Healthy Biscotti Recipe
I hope you try and enjoy this recipe this holiday season, or whenever! There were many failed attempts at creating something like this and me and my son were so thrilled when this finally came out as a winner!
Bulló M, Juanola-Falgarona M, Hernández-Alonso P, Salas-Salvadó J. Nutrition attributes and health effects of pistachio nuts. Br J Nutr. 2015 Apr;113 Suppl 2:S79-93. doi: 10.1017/S0007114514003250. PMID: 26148925.
Heiss C, Istas G, Feliciano RP, Weber T, Wang B, Favari C, Mena P, Del Rio D, Rodriguez-Mateos A. Daily consumption of cranberry improves endothelial function in healthy adults: a double blind randomized controlled trial. Food Funct. 2022 Apr 4;13(7):3812-3824. doi: 10.1039/d2fo00080f. PMID: 35322843.
Nemzer BV, Al-Taher F, Yashin A, Revelsky I, Yashin Y. Cranberry: Chemical Composition, Antioxidant Activity and Impact on Human Health: Overview. Molecules. 2022 Feb 23;27(5):1503. doi: 10.3390/molecules27051503. PMID: 35268605; PMCID: PMC8911768.
Anne Marie Berggren RDN, MS, CDN, CNSC is a Registered Dietitian with a Master's Degree in Nutrition, training in integrative and functional nutrition, nutrition for mental health, obesity and weight management, is a board certified nutrition support clinician, and an adjunct professor for the Stony Brook Graduate Nutrition Program teaching advanced clinical nutrition.