Banana-Apricot-Almond Biscotti (Vegan Recipe)

1/2 cup
Warm water
2 oz.
Chia seeds
3/4 cup
Coconut palm sugar, organic
1/4 cup
Almond oil
1/2 cup
Mashed ripe banana (about 1 medium banana)
2 tsp
Almond extract
1 cup
Oat flour, whole grain
1.5 cup
Barley flour
1.5 tsp
Baking powder
1/2 tsp
1 cup
Chopped dried apricots (about 5 oz.)
1/3 cup
Banana chips, coarsely crushed (about 1 oz.)
1/4 cup
Almond slivers, blanched (about 1 oz.)

Per Serving: 119 Calories, 4g fat, 2g Protein, 19g Carbohydrate, 3g Dietary Fiber, 0g Cholesterol, 70mg Sodium

Recipe by: Chef Kelly Yorke

Foods that contain tryptophan like bananas, chia seeds and nuts, and foods that contain potassium and magnesium like dried apricots, can help you defend off insomnia especially if you pair them with a caffeine-free warm beverage, get plenty of exercise during the day and try doing some breathing and relaxation techniques before falling asleep.

  1. Preheat oven to 350°F.

  2. In a large bowl combine the warm water and chia seed. Let rest for 5 minutes or until mixture has gelatinized. Stir in sugar, almond oil, mashed banana and almond extract until well blended.

  3. In a separate bowl combine the flours, baking powder and salt. Gradually stir the flour mixture into the wet mixture until all is added. Fold in the chopped apricots, banana chips and almond slices.

  4. Place dough in refrigerator at least for 30 minutes or more.

  5. After dough is chilled, divide it in half and using wet clean hands shape each half into an oval-shaped loaf with a slightly flattened top (about 12" x 2") and place them about 3 inches apart on an oiled baking sheet.

  6. Place sheet in oven and bake loaves for 25 minutes or until firm and golden brown.

  7. Remove from oven, transfer loaves to a cutting board and let the cool for 15 minutes. Once cooled, using a serrated knife, trim a small piece off each end of the loaves and then cut loaves into 1” inch thick slices. Place slices, cut-side down, on baking sheets and bake for a total of about 10 to 12 minutes, (flipping slices over halfway through baking) until slices are lightly toasted and dry.

  8. Remove and let cool completely. Serve as an after dinner dipping cookie with Italian Vin Santo wine or with herb tea, warm tart cherry juice or warm milk before bedtime.


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