Vegan Gingerbread Biscotti with cranberries, almonds, candied ginger
Vegan Gingerbread Biscotti with cranberries, almonds, candied ginger. Easy Crispy Spiced Biscotti Recipe to dunk in a cup of tea. Drizzle with white or dark chocolate. Vegan Recipe. To double, use 1 1/2 tsp baking powder and 1/4 tsp baking soda, double everything else. Use more flour if needed to make a soft dough.
Author: Vegan Richa
1/4cupnon dairy milk
2tspchia seed meal or 1 tbsp flax seed meal
1/4cupsugar1 tbsp more for sweeter
3tbspalmond butter or peanut butter
1tspoilor use more almond butter
1cupwheat or Spelt flour
1.5 to 2tspgingerbread spiceor use 1 tsp ginger, 1/2 tsp cinnamon, a generous dash of ground nutmeg, clove and black pepper
In a bowl mix the molasses, milk and chia seed meal. Mix and let sit for 2 minutes. Add the rest of the ingredients and mix until well combined. The nut butter will take a minute to mix in.
In another bowl, whisk all the dry ingredients until well combined.
Add dry to the wet and mix. Add in the cranberries, almonds, ginger. Mix and make a soft dough. If the dough is too sticky, add 1 tsp or more flour. If too dry, sprinkle a few drops of water at a time to knead in.
Shape into a log and press down to make a flat rectangle about 9 by 4 inches.
Bake for 24 to 26 minutes. The edges should be crisp and the center set but should have just a bit of give. Do not let it overbrown. Bake a few minutes longer if baking double recipe (2 logs).
Cool for 15 to 20 minutes. Slice using a serrated knife. Place the biscotti on the side and bake at 300 degrees F / 150ºc until crisp. 15 to 20 minutes.
Cool completely. Dress with melted vegan chocolate or icing of choice. Store in a container on the counter for a bunch of weeks.
For a stronger molasses flavor, use 2 tbsp molasses and 2 tbsp nut butter.Nutritional values based on one serving