Cantuccini, upgraded!

​Healthy, delicious and satisfying. 
You will never buy overpriced, factory-made cantuccini in a coffee shop every again.

There are 100% organic and gut-friendly too!

The perfect guilt-free snack.

In this particular recipe, hemp seeds and desiccated coconut ​bring an extra crunch, helping you to chew more. If you eat too fast, and mindful chewing is not your forte, then this is a good place to start. 
If you do not particularly like the texture, then follow the second recipe. 

Super Cantuccini

Recipe (16 cantuccini)

250 g buckwheat flour (or gluten-free self-raising plain flour)
150 ml water​​
125 g nuts (I used Brazil nuts and hazelnuts)
50 g desiccated coconut
2 tbsp xylitol (or 3 tbsp erythritol)
2 eggs
2 dates (stoned, chopped)
2 tbsp pulverised (or hulled) hemp seeds 
1 teaspoon açaí berry powder
​1/2 tsp raising powder
1/2 tsp vanilla powder (pulverised vanilla pod)
1/2 tsp ground cinnamon
4 tbsp ground (sprouted) linseed 
Zest of one orange (grated, optional)
Bitter almond extract (optional)

1. Prepare and measure all the ingredients
2. Pre-heat fan-assisted oven to 180˚c (or 200˚c, regular oven)
3. In a large mixing bowl, whisk eggs and sweetener quickly until melted. 
4. Add the spices and vanilla
5. Add the seeds, the flour and raising powder. Mix well with a wooden spoon until combined
6. Add water gradually to make the mix sticky enough. It should not be runny. 
7. Add all remaining ingredients, mix until combined. The batter should feel stiff, yet malleable. It should keep its shape.
8. Line oven tray with unbleached parchment/greaseproof paper.
9. With your hands, shape the batter into a flat rectangle, making sure to round the edges (so the corners wont burn) and thickness is consistent throughout (otherwise some parts will be overcooked while other won't be cooked at all). Look at main picture for shape.
10. Bake for 20-25 minutes. It should already be crusty and hold without breaking if you were to lift it. 
11. Remove from oven and place on a chopping board.  
12. Slice 16 portions of 1-1.5 inch each. Lay each slice back onto the parchment paper and bake again for 10 minutes.
13. Once golden brown, turn each slice over and bake for a further 10 minutes, until golden brown and cooked. 
14. Place on a cooling rack to allow steam to escape. If cantuccini are not fully dry they will get soft and mouldy quickly (especially if kept in airtight containers).  

How do you recognise a good chef?

They always test and taste their food. Now you know why 2 slices (the corners) are missing.

Oh and did I say they are addictive? 🤫
​(one corner was not enough to test 😂)

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Fibre-rich Cantuccini

Recipe (16 cantuccini)

250 g buckwheat lour (or gluten-free self-raising plain flour)
150 ml water​​
125 g nuts (I used pecans, ideal with maple syrup, and walnuts with honey)
4 tbsp maple syrup (or honey)
2 egg
4 semi-dried figs (chopped)
​1/2 tsp raising powder
1/2 tsp vanilla powder (pulverised vanilla pod, or vanilla extract)
1/2 tsp ground cinnamon
4 tbsp ground (sprouted) linseed 
Zest of one orange (grated, optional)
Bitter almond extract (optional)

1. Prepare and measure all the ingredients
2. Pre-heat fan-assisted oven to 180˚c (or 200˚c, regular oven)
3. In a large mixing bowl, whisk eggs and sweetener quickly until melted. 
4. Add the spices and vanilla
5. Add the seeds, the flour and raising powder. Mix well with a wooden spoon until combined
6. Add water gradually to make the mix sticky enough. It should not be runny. 
7. Add all remaining ingredients, mix until combined. The batter should feel stiff, yet malleable. It should keep its shape.
8. Line oven tray with unbleached parchment/greaseproof paper.
9. With your hands, shape the batter into a flat rectangle, making sure to round the edges (so the corners wont burn) and thickness is consistent throughout (otherwise some parts will be overcooked while other won't be cooked at all). Look at main picture for shape.
10. Bake for 20-25 minutes. It should already be crusty and hold without breaking if you were to lift it. 
11. Remove from oven and place on a chopping board.  
12. Slice 16 portions of 1-1.5 inch each. Lay each slice back onto the parchment paper and bake again for 10 minutes.
13. Once golden brown, turn each slice over and bake for a further 10 minutes, until golden brown and cooked. 
14. Place on a cooling rack to allow steam to escape. If cantuccini are not fully dry they will get soft and mouldy quickly (especially if kept in airtight containers).  

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Refreshing gut-friendly Cantuccini

Recipe (16 cantuccini)

250 g buckwheat lour (or gluten-free self-raising plain flour)
150 ml water​​
125 g nuts (I used almonds)
4 tbsp pure inulin syrup (or honey)
4 tbsp ground (sprouted) linseed 
2 egg
1 tsp fennel seeds
1 sachet liquorice tea
​​1/2 tsp raising powder
1/3 tsp vanilla powder (pulverised vanilla pod, or vanilla extract)
1/3 tsp ground cinnamon
Zest of one orange (grated)

1. Prepare and measure all the ingredients
2. Bring the water to a boil and then let the tea infuse. Set aside to cool. 
3. Pre-heat fan-assisted oven to 180˚c (or 200˚c, regular oven)
4. In a large mixing bowl, whisk eggs and sweetener quickly until melted. 
5. Add the spices and vanilla
6. Add the seeds, the flour and raising powder. Mix well with a wooden spoon until combined
7. Add liquorice tea gradually to make the mix sticky enough. It should not be runny. 
8. Add all remaining ingredients, mix until combined. The batter should feel stiff, yet malleable. It should keep its shape.
9. Line oven tray with unbleached parchment/greaseproof paper.
10. With your hands, shape the batter into a flat rectangle, making sure to round the edges (so the corners wont burn) and thickness is consistent throughout (otherwise some parts will be overcooked while other won't be cooked at all). Look at main picture for shape.
11. Bake for 20-25 minutes. It should already be crusty and hold without breaking if you were to lift it. 
12. Remove from oven and place on a chopping board.  
13. Slice 16 portions of 1-1.5 inch each. Lay each slice back onto the parchment paper and bake again for 10 minutes.
14. Once golden brown, turn each slice over and bake for a further 10 minutes, until golden brown and cooked. 
15. Place on a cooling rack to allow steam to escape. If cantuccini are not fully dry they will get soft and mouldy quickly (especially if kept in airtight containers).