Happy November! Baking is a part of my regular autumnal ritual and having some healthy treats to enjoy with a cup of tea in the afternoon is easily achievable in a very short space of time. Since my last baking post, I’ve been experimenting in the kitchen with some old favourites. These biscotti rely on a combination of almonds, buckwheat and rice flour and hold together really well with no need for xanthan gum or other binding agents. A small amount of coconut sugar adds just enough sweetness for my palate and the use of a simple fruit puree to bring the biscuits together, means no need for eggs. Don’t be put off by having to twice bake these biscuits. The only tricky part is to go gently when slicing for the second bake and they should still hold together beautifully. They don’t have the characteristic hard interior of a traditional biscotti, but they certainly look the part and are no less delicious.