Khulood's Freefrom Biscotti

Corn, gluten, lactose, milk, nightshade, peanut, sesame, soya & wheat free

Khulood is my dear Iraqui friend who never arrives to visit without a bag of the most wonderful date cookies – each time slightly different. On this occasion the cookies had been squashed into a flat cake, the perfect shape for cutting into biscotti. So I decided that I would try to reproduce something similar, but freefrom. So, with apologies to Khulood for seriously mangling her recipe......


  • 100g rice flour
  • 100 teff flour (if you cannot find teff flour you could use 50g buckwheat and 50g polenta or 100g of a gluten-free flour)
  • 200g broken nuts of your choice (I used walnuts, cashews, hazelnuts and pine nuts)
  • 3 fresh dates, pipped and chopped small
  • 2 tbsp date syrup or dark agave syrup
  • 2 tbps dark tahini
  • 2 eggs
  • 150ml almond milk


  1. Heat the oven to 180C/350F/Gas Mark 4 and oil a piece of foil laid over a baking tray.
  2. Mix all the ingredients thoroughly together and then spread over the foil in a layer approximately 2cm thick - the thickness of your thumb.
  3. Bake for 40 minutes.
  4. Take out of the oven and cool.
  5. Reduce the oven heat to 50C/150F/Gas Mark lowest.
  6. Cut the cake into long thin slices and lay out on a rack.
  7. Dry out in the oven for 3–4 hours, then cool, cut in half and store.

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