48 long biscotti
Preparation time: 15 minutes
Baking time: 35-40 minutes
Drying time: 4-5 hours
250 g dates
80 ml (₁⁄₃ c) oil
5 ml (1 t) bicarbonate of soda
250 ml (1 c) boiling water
250 ml (1 c) finely grated carrots
1 green apple (150 g), coarsely grated
80 ml (₁⁄₃ c) brown sugar
2 eggs, whisked
5 ml (1 t) baking powder
500 ml (2 c) sorghum meal (Maltabella)
2 ml (½ t) salt
125 ml (½ c) pecan or Brazil nuts, chopped
1 Preheat the oven to 180 °C. Grease a 22 cm square baking tin and 2 baking sheets with nonstick spray.
2 Mix the dates, oil, bicarbonate of soda and boiling water in a bowl. Allow to cool.
3 Add the grated carrots and apple and mix well.
4 Add the sugar and eggs and mix well.
5 Mix the baking powder and sorghum meal (Maltabella), salt and nuts well, add to the date mixture and mix well.
6 Spoon into the tin. Bake for 35-40 minutes or until a skewer inserted in the middle comes out clean. Allow to cool.
7 Slice thinly and arrange in a single layer on the baking sheets. Dry out in the oven at 100 °C for 4-5 hours.