I promised I’d be adding more grain-free, nut-free vegan baked goods, so here comes number two: biscotti!
These beauties taste just like the flour versions, but… better. I like biscotti to have good crunch, but I’ve never been a fan of the tooth-breakingly hard ones that demand a dunk in coffee before consuming. Nor should they be crumbly cookies loaded with butter and sugar. I’m Goldilocks in all matters biscotti: not too hard, not soft, but just right.
These are just that.
The recipe has my same trusty combination of coconut flour, chickpea flour and potato starch as the grain-free vegan cupcakes posted yesterday. I made several renditions of the basic recipe without any vegan egg binder, with the same result each time: the biscotti looked great up until the baked log stage, but subsequently feel to pieces when I attempted to cut (even after cooling completely overnight).
Next came flax egg renditions: again, fail. Granted they held together a tiny bit more than without, but not much. Plus, they started to taste gritty when I added too much flax. Nix on gritty biscotti!
Once again, the addition of psyllium husk did the trick! They have a pleasant crunch that will hold up in dunking, but they are tender enough to savor solo. Like other biscotti recipes, you can flavor these in any which way to your palate’s content: zests, extracts, spices, chocolate chips or seeds in place of the fruit, you name it.
These are great travelers, even in my running pack 🙂
Natural coconut sugar gives these biscotti a mellow, subtle sweetness (Completely breakfast friendly. Yes. Breakfast.)
- 1/4 cup whole psyllium husk
- 1/2 cup water
- 2/3 cup coconut sugar or natural cane sugar
- 6 tbsp virgin coconut oil, melted
- 2 tsp vanilla extract (gluten-free)
- 1 cup chickpea flour
- 1/2 cup coconut flour
- 2 tbsp potato starch
- 2 tsp baking powder (gluten-free)
- 1/4 tsp fine sea salt
- 1/2 cup chopped dried fruit (e.g., apricots, raisins, cranberries)
- Preheat oven to 350°F. Line a large baking sheet, lined with parchment paper.
- In a medium bowl, stir together psyllium husk, water, coconut sugar, coconut oil and vanilla until blended. Let stand 5 minutes.
- In a large bowl, whisk together chickpea flour, coconut flour, potato starch, baking powder and salt. Add the psyllium mixture, stirring until just blended; stir in dried fruit. Divide dough in half.
- Place dough on prepared baking sheet and, using moistened hands, shape into two parallel 10- by 3-inch rectangles, spaced about 3 inches apart.
- Bake in preheated oven for 23 to 26 minutes or until golden and center is set. Let cool on pan on a wire rack for 15 minutes. Reduce oven temperature to 250°F.
- Cut rectangles crosswise into 1/2-inch slices. Place slices, cut side down, on baking sheet. Bake for 25 minutes. Let cool on sheet for 1 minute, then transfer to wire racks to cool completely.
*The biscotti will continue to harden after the second bake, as they cool.
*It took many , many attempts to get these right–I do not suggest making any changes to the ingredients except with the (1) flavorings and add-ins, or (2) the oil (I made a batch with olive oil and they turned out just fine). The psyllium husks, in particular, are critical.
- Category: Dessert, Cookie