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4.95 from 17 votes

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.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Cookie
Cuisine: American
Servings: 10
Author: Vegan Richa

Ingredients

Wet:

  • 1 Tbsp blackstrap molasses
  • 1/4 cup non dairy milk
  • 2 tsp chia seed meal or 1 tbsp flax seed meal
  • 1/4 cup sugar 1 tbsp more for sweeter
  • 3 tbsp almond butter or peanut butter
  • 1 tsp oil or use more almond butter
  • 1 tsp vanilla extract

Dry:

  • 1 cup wheat or Spelt flour
  • 1.5 to 2 tsp gingerbread spice or use 1 tsp ginger, 1/2 tsp cinnamon, a generous dash of ground nutmeg, clove and black pepper
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda

Addins:

  • 1 to 2 tbsp dried cranberries
  • 1 to 2 tbsp finely chopped candied ginger
  • 1 to 2 tbsp almond slivers or chopped pistachios
US Customary - Metric

Instructions

  • Preheat the oven to 350 degrees F / 180ºc.
  • 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.

Notes

For a stronger molasses flavor, use 2 tbsp molasses and 2 tbsp nut butter.
Nutritional values based on one serving

Nutrition

Calories: 125kcal | Carbohydrates: 19g | Protein: 2g | Fat: 4g | Sodium: 99mg | Potassium: 110mg | Fiber: 1g | Sugar: 8g | Calcium: 52mg | Iron: 1mg