Dolce healthy af vita to everyone with these plant-based, vegan and gluten-free fig anise biscotti.
First, pour the flaxseed flour in a small glass and add 120ml of plain water. Mix it well and set aside to swell. Grind the oats into fine oat flour and add the buckwheat flour, salt and baking powder. Now in a different bowl, add the figs, anise seeds, orange zest and the rice syrup and blend it all into a thick mush. Now add the flaxseed pulp to your wet mix. Now combine the wet mix with your flour mix and combine well. Dust your work surface and knead the dough thoroughly. Gently roll the dough into a log (approx. 35cm length) and wrap it in plastic wrap. Now flatten the top of your wrapped log with your hand and place the log in the fridge for about 30 minutes. Preheat your oven to 180 degrees C. Place the log on a lined baking tray and bake for 25 minutes. Take it out and leave to cool for another 20 minutes. Lower your oven temperature to 150 degrees C. Now cut the log (use a bread knife) diagonally into thin slices (about 1.5 to 2cm). Bake for another 30 minutes.