Vegan Biscotti Food

ORANGE ALMOND BISCOTTI (VEGAN)

Orange Almond Biscotti (Vegan) image

Amazing, simple vegan biscotti infused with orange zest and roasted almonds. Dip in vegan dark chocolate for a decadent touch. A delicious vegan breakfast, dessert, or snack with your favorite hot beverage!

Provided by Minimalist Baker

Time 1h15m

Number Of Ingredients 11

Ingredients

1/2 cup coconut oil ((melted))
3/4 cup organic cane sugar ((sub coconut sugar with varied results))
1/2 cup pumpkin puree* ((acts as binder))
1 tsp vanilla extract
1 3/4 cups unbleached all-purpose flour*
1/2 cup fine cornmeal ((or sub more all-purpose flour))
1 1/2 tsp baking powder
1/4 tsp sea salt
1 tsp orange zest
1/2 cup toasted almonds* ((well chopped // somewhere between coarse and fine))
3/4 cup vegan dark chocolate ((optional // chopped))

Steps:

Preheat oven to 350 degrees F (176 C).
Melt coconut oil in a large mixing bowl. Add organic cane sugar and whisk thoroughly to combine.
Add pumpkin puree and vanilla and whisk until completely combined.
Next add flour, cornmeal, baking powder, salt, and orange zest. Stir until combined, but try not to over-mix.
Add almonds and stir once more to evenly disperse.
Use a knife or spatula to divide the dough into two even sections (amount as original recipe is written // adjust if altering batch size). Then using damp hands, form the two portions into long, semi-skinny logs (see photo). Try and make them as uniform in size and shape as possible so they bake evenly.
Bake the loaves for 25-30 minutes, or until just slightly brown on the edges. Let cool slightly on the baking sheet, then use a serrated knife to gently slice into 3/4-inch pieces. Be very gentle when slicing, especially where the almonds are as they can crumble easily. I discarded (ate) the very end pieces because they were too small and already quite brown.
Gently turn the biscotti on their sides and return to the oven to bake for another 20 minutes, gently flipping once at the halfway point (10 minutes), to ensure even baking.
Let cool briefly before enjoying. If dipping in chocolate, add chopped chocolate to a mixing bowl and microwave in 30 second increments until melted, or melt over a double boiler on the stovetop.
Once the biscotti are slightly cooled, dip one half of the biscotti into the chocolate, use a spoon to spread it slightly, then scrape off the excess.
Place on a parchment-lined baking sheet to dry. To speed setting, pop in the freezer. Otherwise, let dry at room temperature until completely set.
Store covered at room temperature for 3-4 days (I found a large jar is ideal). Will keep well-sealed in the freezer for up to 1 month. Enjoy with hot tea, hot toddies, hot chocolate, ginger lattes, or chai latte!

Nutrition Facts : ServingSize 1 biscotti, Calories 188 kcal, Carbohydrate 25.2 g, Protein 2.7 g, Fat 8.9 g, SaturatedFat 6.1 g, Sodium 34 mg, Fiber 1.3 g, Sugar 9.3 g

VEGAN BISCOTTI

Vegan Biscotti image

Simple and delicious, perfect for gift giving, dipping in coffee or tea, and munching on for breakfast. Loved by all and easily adaptable to your likings.

Provided by michal.mymo

Categories Dessert

Time 1h15m

Yield 19 biscotti, 20 serving(s)

Number Of Ingredients 10

Ingredients

1/3 cup soymilk
2 tablespoons ground flax seeds
3/4 cup sugar
1/2 cup canola oil
1/2 teaspoon vanilla extract
1 2/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
cinnamon
nutmeg

Steps:

preheat oven to 350.
whisk together wet ingredients in a bowl. dry in another.
fold wet into dry and knead until dough if firm. Shape into a log and bake 28 minutes until slightly puffy or cracked. Remove and cool. Cut and rebake at 375 degrees for 12 to 15 minutes.
Cool and enjoy!

Nutrition Facts : Calories 121.6, Fat 5.9, SaturatedFat 0.5, Sodium 97, Carbohydrate 16, Fiber 0.5, Sugar 7.7, Protein 1.3

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