Grain-Free Vegan Biscotti (oil-free option)
Perfect, and perfectly delicious, grain-free vegan biscotti made with chickpea flour & coconut flour! Healthy, simple to make, and gluten-free, too.
Servings: 20 biscotti
Ingredients
- 1.25 cups chickpea flour
- 1/4 cup coconut sugar (see notes for options)
- 2 tablespoons coconut flour
- 1.5 teaspoons baking powder (certified GF, as needed)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 tablespoons avocado oil (see notes for oil-free)
- 3 tablespoons water
- 1 teaspoon vanilla extract
- 1/4 cup finely chopped dried fruit (e.g., apricots, raisins, cranberries)
Instructions
- Preheat oven to 350°F (180°C). Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the chickpea flour, coconut sugar, coconut flour, baking powder, cinnamon and salt.
- Add the oil, water, vanilla, and dried fruit to bowl, stirring until blended. Let stand 2 to 3 minutes to thicken.
- Place dough on prepared baking sheet and, using moistened hands, shape into a 10x2-inch (22.5x5 cm) rectangle.
- 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 20 minutes. Reduce oven temperature to 250°F (125C).
- Cut rectangle crosswise into 1/2-inch (1 cm) 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.
Notes
Storage: Store the cooled biscotti in an airtight container at room temperature for 1 week or the freezer for up to six months.
Sugar Options: An equal amount of brown sugar or natural cane sugar can be used in place of the coconut sugar.
Oil Options: An equal amount of olive oil, safflower oil or melted coconut oil can be used in place of the avocado oil.
Oil-free Option: Replace the water and oil with 6 tablespoons of full-fat coconut milk.
Nutrition
Serving: 1serving | Calories: 59kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Polyunsaturated Fat: 2g | Sodium: 68mg | Fiber: 1g | Sugar: 5g