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pink superfood biscotti on cooling rack drizzled with vegan chocolate

Pink superfood biscotti

08 Apr 2022 • 3 min read

Create these slices of joy & nourishment with just a few ingredients – vegan, gluten-free and boosted with flaxseed, cacao and maca, they might be the perfect crunchy snack with benefits. 

Ready in under one hour, you can bake these biscotti in large batches and have them with a cup of tea, hot chocolate, or with yoghurt or plant-based milk for breakfast.

Suitable for: Vegan, gluten-free
Prep Time: 10 mins
Cook Time: 45 mins
Serves: 7-10


*To make the beetroot purée, simply whizz cooked beetroot into a blender until smooth.



Add the flour, Gut Feel Cacao Maca flaxseed blend, baking powder, salt, organic Cacao+ and coconut sugar to a bowl.


Add the beetroot purée, melted coconut oil and milk to the dry mixture and mix in until the dough comes together.


Place the dough onto a baking tray and mould into a rectangle.


Pop into the oven at 170°C for 25 minutes.


Remove from the oven and allow to cool for 20 minutes.


Slice it into 1” sections, lay flat and pop back into the oven for approximately 20 minutes until crisp.


Allow the biscotti to cool and enjoy them with a delicious hot chocolate, yoghurt or warm milk. 

Last updated: 8 April 2022

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