Brain Food Biscotti

Filled with delicious nuts and seeds they are a perfect homemade savory biscuit. They will keep for an age in an airtight tin, are delicious with anything from nut butters, cheese, hummus – you name it they are perfect for lunch boxes at work or back to school.

200g wholemeal spelt flour

1 tsp baking powder

100g mixed nuts of choice Make sure to chop any very large ones.

100g mixed seeds from Flax, Chia, Pumpkin, Poppy or Sesame

2eggs

50ml Olive oil

50ml honey

1tbsp mixed herbs

Mix all the dry ingredients together

Make a well in the centre and add the eggs, oil and honey and bring together to a dough, knead gently and with damp hands, form a log about 4cm high and about 20cm long. Lay it on a parchment lined tin and bake at 180C for 15 minutes then remove from the oven and let cool for about 5 minutes then with a good bread knife, cut into thin pieces. Turn the oven down to 150C

Lay back on the lined baking trays (You will need 2) and bake for a further 15 minutes – turning half way. They should be nice and crispy. These will keep for ages in an airtight tin.