Sugar-free Banana Pecan Biscotti

Ingredients

• 1½ organic bananas, puréed
• ½ tablespoon pure vanilla extract
• 1½ cups almond flour
• 1 tablespoon ground flaxseed
• 1 tablespoon Raspberry-lemon Natural Calm
• ½ teaspoon baking powder
• Pinch sea salt
• 1/3 cup raw pecans

Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. Add banana and vanilla to the bowl of your food processor and purée until smooth. If you do not have a food processor, mash in a bowl with a potato masher.
3. Add flour, flaxseed, Natural Calm, baking powder and salt, and pulse until it forms into a ball. If you are using a bowl, use a hand-held mixer.
4. Add pecans and pulse lightly. If using a bowl, chop pecans and fold into the dough.
5. Transfer the dough to the prepared baking sheet and form the dough into a 14-inch brick, about 4 inches wide.
6. Transfer to preheated oven and bake for 25 minutes, until lightly golden.
7. Remove from the oven; cool for 15 minutes. Then cut on an angle into 8 pieces.
8. Transfer back to baking sheet, reset oven to 325°F and bake for 10–12 minutes per side.
9. Remove from oven and allow biscotti to cool completely, 1 hour.

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