Savory Vegetable and Herb Biscotti
Recipe type: Phase 1 • Snack
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • 1½ cups almond flour
  • 2 tablespoons flaxseed meal
  • ¼ cup fresh spinach, chopped
  • 1 tablespoon onions, chopped
  • ¼ cup carrots, chopped
  • ¼ teaspoon celery salt
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon Herbes de Provence
  • 2 tablespoons extra virgin olive oil
  1. Preheat the over to 375°F.
  2. Place all the ingredients in the bowl of a food processor. Pulse on and off about 10 times or until the mixture begins to form a bowl.
  3. Line a small baking sheet with parchment paper. Remove the mixture and place it on the parchment paper. Form the mixture into a 7 x 3½ x ¾-inch loaf.
  4. Bake in the preheated oven for 30-35 minutes or until the edges start to brown.
  5. Cool on a rack for 30 minutes.
  6. Cut the cooled loaf into 10 half-inch diagonal slices on a cutting board with a serrated edge knife.
  7. Put the slices flat side down onto the parchment lined sheet. Place the sheet back in the oven and bake 12-15 minutes, turning mid-way, until the Biscotti is lightly browned. Do not over bake or else they will taste burned.
This recipe is double baked so there is a cooling time of 30 minutes in between the first and second baking. Plan an extra 30 minutes for the standing time.
Recipe by Recipes for Repair at