Quinoa Flour Biscotti (Vegan, GF)

quinoa flour biscotti with cranberries on a white plate

5 from 6 votes

Quinoa Flour Biscotti (Vegan, GF)

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.

Prep Time12

Cook Time45

Total Time57

Course: Cookies

Cuisine: American

Keyword: biscotti, gluten-free biscotti, quinoa, quinoa flour, vegan biscotti

Servings: cookies

Author: Camilla

Equipment

1 Large Baking Sheet

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

US Customary - Metric

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 12x2-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).

Notes

Storage: 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.

Dried cranberry alternatives: use any dried fruit you prefer in place of the dried cranberries. For example, raisins, choped dried apricots, figs, cherries or dried blueberries.

Almond alternatives: use any nuts or seeds you prefer in place of the almonds. For example, walnuts, pecans, green pumpkin seeds, sunflower seed kernels, or hazelnuts.

Nutrition