They are great paired with peanuts in these biscotti bites as their sweetness mixes well with the rich, nutty flavour. They a a chewy contrast to the crunch of the biscotti. If you're not a fan of biscotti's and find them too hard on the teeth then I have two options for you; 1) dip them in tea/coffee 2) use ever so slightly less flour so they're a little stogier and they make great on-the-go cake bars! So enough rambling and more recipe-ing!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1. Preheat your oven 175C/350f/GM 4. Combine all the flour, baking powder, salt and coconut sugar if using in a large bowl - remember to sift the flour.

2. In another bowl whisk all of the wet ingredients together until incorporarted. Then create a well in the centre of your dry ingredients and pour in the wet; combine. Fold in the goji berries and peanuts and ensure that they are distributed throughout the whole mixture.

3. Flour a nearby surface well, transfer dough and roll into a log. Place the log on a baking sheet and flatten out to a shape that's about 30cm long and 10cm wide. Bake for 20 minutes then allow to cool for half an hour. Enjoy the smells!

4. Reduce the oven temperature to 165C. Using a serrated knife, cut the biscotti bites at a 45 degree angle - make them as 'bite-size' as you'd like. :) Pop them back in the oven for 7 more minutes, flip and cook for a further 7 minutes. Let cool completely.

5. While the bites are cooling, melt your chocolate! Break it up into a heat-proof bowl and place over a pan of boiling water. Continue to stir until melted. (Alternatively, place in a micorwave-safe bowl and microwave on a medium setting for 30 seconds at a time until melted). Transfer to a shallow dish (unless the bowl is wide enough) and dip the end of the biscotti in the chocolate. Leave to harden on a wire rack or upside down if you dipped the bottom.

These can be refrigerated for up to 5 days but they didn't last that long in my house!!