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Learn how to make nutrient rich quinoa flour biscotti! They are vegan, gluten-free, and perfect for a sweet treat or healthy snack. You could even make it a breakfast cookie on the go.
Have you baked with quinoa flour? I’ve been itching to do more experimenting with the quinoa flour in my pantry (or, more precisely, my freezer; I store my whole grain flours in the deep freeze to preserve their freshness). Couple that with my love of cookies, and you have the them for my latest recipe: quinoa flour biscotti.
I used one of my favorite biscotti recipes as a template and played around with the proportions.
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Gluten-free
- High in fiber
- Made with whole grains
- Easy to make
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- flaxseed meal
- water
- quinoa flour
- baking powder
- salt
- dried cranberries (see notes for options)
- whole almonds, chopped (see notes for options)
- olive oil or melted virgin coconut oil
- natural cane sugar or coconut sugar
- vanilla extract
What is Quinoa Flour?
Quinoa flour is finely milled or ground dry quinoa seeds. It is a versatile gluten-free, whole grain flour that can be used in a wide range of baked goods.
Quinoa is actually a seed from the same family as beets, chard and spinach. It is high in protein and one of the few plants that boast all nine essential amino acids.
Quinoa–and quinoa flour–is a nutrient-dense food. In addition to its high protein content, it contains omega-3 fatty acids, a high amount of fiber, and a wide range of essential minerals, including magnesium, potassium, iron and folate.
I love quinoa flour it is a breeze to work with. It has a nutty, subtly sweet, mildly grassy flavor that is incredibly delicious in cookies, muffins, scones and pancakes.
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
- Position a rack in the center of the oven. Preheat oven to 300°F (150C). Line a large baking sheet with parchment paper.
- In a small bowl, combine the flaxsseed meal and water. Let stand 5 minutes to thicken.
- In a medium bowl, whisk the dry ingredients: quinoa flour, baking powder, and salt until blended; stir in the dried cranberries and almonds.
- In a large bowl, whisk the wet ingredients: oil, sugar, flaxseed mixture and vanilla until blended. Gradually add the flour mixture to the oil mixture, mixing until well blended.
- Transfer dough to prepared cookie sheet; use damp hands to shape into two 12×2-inch rectangles (about 3/4 inch high).
- Bake for 23 to 25 minutes until golden brown and set at the center. Transfer the baking sheet to a rack to cool for at least 15 minutes or until it can be easily handled.
- Lift the biscotti off sheet onto a cutting board, peeling off the parchment. Using a large, sharp knife, cut it crosswise into slices about 1/2-inch thick. Discard the parchment.
- Place biscotti back on sheet with a cut side down. Bake 12-14 minutes until the biscotti golden & dry.
- Transfer biscotti to a rack and cool completely (they’ll crisp as they cool).
These biscotti passed the husband and small child taste test with flying colors, and they made my cup of afternoon tea–drunk outside in the sweet, 70 degree outdoors–positively blissful. I love that these are gluten-free and nutritious sans any added complexity.
FAQ
- How should I store the quinoa flour biscotti? Store the cooled biscotti in an airtight container at room temperature for 5 days, the refrigerator for 1 week, or the freezer for up to 6 months.
- What can I substitute for the dried cranberries? Use any dried fruit you prefer in place of the dried cranberries. For example, raisins, choped dried apricots, figs, cherries or dried blueberries.
- What can I substitute for the almonds? Use any nuts or seeds you prefer in place of the almonds. For example, walnuts, pecans, green pumpkin seeds, sunflower seed kernels, or hazelnuts.
Biscotti Baking Tips
Completely cool or Chill After First Bake: For easier cutting, turn off the oven and cool the log completely after the first bake, or cool and then chill. The log is exponentially easier to cut the more it cools. Don’t worry if one or two slices crumble–those are property of the chef! Turn the oven back on when ready for the second bake.
Dough is drier than typical biscotti dough: The biscotti dough mixture is a little bit crumbly–I simply dump it directly onto my silpat or parchment paper-lined baking sheet and ten squish the moist crumbles (moist hands are a good idea) into two logs. Keep in mind that that the dough did not spread as much as wheat flour biscotti.
Related Recipes
Quinoa Flour Biscotti (Vegan, GF)
Equipment
Ingredients
- 2 tablespoons flaxseed meal
- 1/3 cup water
- 1.75 cups quinoa flour
- 1 teaspoon baking powder, (certified gluten-free, as needed)
- 1/4 tsp salt
- 3/4 cup dried cranberries, (see notes for options)
- 2/3 cup whole almonds, chopped, (see notes for options)
- 1/4 cup olive oil , (or melted virgin coconut oil)
- 3/4 cup natural cane sugar , (or coconut sugar)
- 2 teaspoons vanilla extract
Instructions
- Position a rack in the center of the oven. Preheat oven to 300°F (150C). Line a large cookie sheet with parchment paper.
- In a small bowl, combine the flaxsseed meal and water. Let stand 5 minutes to thicken.
- In a medium bowl, whisk the quinoa flour, baking powder, and salt until blended; stir in the dried cranberries and almonds.
- In a large bowl, whisk the oil, sugar, flaxseed mixture and vanilla until blended. Gradually add the flour mixture to the oil mixture, mixing until well blended.
- Transfer dough to prepared cookie sheet; use damp hands to shape into two 12×2-inch rectangles (about 3/4 inch high).
- Bake 23 to 25 minutes until golden brown and set at center. Transfer the cookie sheet to a rack to cool for at least 15 minutes or until it can be easily handled.
- Lift the biscotti off sheet onto a cutting board, peeling off the parchment. Using a large, sharp knife, cut it crosswise into slices about 1/2-inch thick. Discard the parchment.
- Place biscotti back on sheet with a cut side down. Bake 12-14 minutes until the biscotti golden & dry.
- Transfer biscotti to a rack and cool completely (they’ll crisp as they cool).
Delicious. My variations: subbed pecans for the almonds, and added cocoa nibs. YUM. Thank you Camilla!
Oh my goodness, two of my favorite add-in ingredients. Great combo, Rebecca!
Wow!!! Just out of the oven….I don’t think they’ll last untill tomorrow!
Yum!
I will add it!
Good Morning,
I love Biscotti they’re to die for!!!!!!! These are so good! I add some spices becuase I find quinoa a bit bitter at times. Cinnamon and cardamom did the trick. :S
Thank you
B xx
Hi Bee! Chia eggs might be a good choice here! For each large egg, combine 2-1/2 tsp chia seeds with 1/4 cup warm water and let stand 10-15 minutes to thicken. Good luck!
Hi Jeanette! I think you will be amazed by the quinoa flour. You don;t have to use xanthan gum for most simple baking (e.g., muffins, simple cakes, cookies, etc). My husband had no idea that these biscotti were anything but my usual biscotti (except that he thought they were especially yummy!) Enjoy!
Hi Steph! The quinoa flour is pretty amazing. And you can make your own! I’ll show a DIY of how it’s done in the next day or two 🙂
I love quinoa flakes but haven’t used quinoa flour muh – would love to try your biscotti recipe, something my son misses now that he is on a GF diet.
Hi, New Follower. These are GREAT. I added pumpkin pie spice and used pecans instead of almonds.
So glad you like them, Kelly!
I love cooking with all kinds of alternative flours, and Ive been looking for more quinoa flour recipes. These are great! I’d love if you could come up with more quinoa flour cookie recipes.