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Pumpkin Flax Spice Biscotti: a vegan, gluten free, low-sugar recipe

Updated on December 16, 2014

Demand Your Pleasure!

Rainy day? Free time?

Alleviate that frustration you get when you walk into a coffee shop, and you want to dunk something in your coffee so badly, but when you gaze into the glass case, all you see is future regret. You see a lot of wonderful-looking, tummy ache temptresses. Cookies, muffins, biscotti, more!

It's time to take charge of that experience! This recipe is about empowerment, not restraint. Bask in the unadulterated pleasure you deserve, without your digestive tract or the guilt receptors in your brain screaming at you later.

Let's bake.

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Cook Time

Prep time: 35 min
Cook time: 30 min
Ready in: 1 hour 5 min
Yields: 16 striking biscotti


  • 2 medium-large mixing bowls (one for dry ingredients, the other for wet)
  • rubber spatula
  • coffee grinder (to grind raw cacao)
  • baking sheet
  • measuring cups and spoons
  • optional: small bowl for melting chocolate, wax paper/parchment


  • 1 cup pumpkin puree
  • 1 banana, mashed
  • 1 3/4 cups buckwheat flour
  • 1 cup almond flour
  • 1/4 tsp. pure stevia powder
  • 3/4 tsp. salt
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. almond extract
  • 2 tsp. baking powder
  • 1/4 cup raw cacao, finely ground
  • 3 tbsp. flax seeds, whole
  • 2 tbsp. coconut butter, (not oil)
  • 3/4 tsp. cinnamon
  • 2 pinches nutmeg
  • 1/2 tsp. cardamom
  • 3 tbsp. honey
  • 2 oz. dark chocolate chips, (optional)


  1. Mash banana, and add to large mixing bowl with pumpkin puree, vanilla & almond extracts, and honey.
  2. Melt coconut butter and add it to the other wet ingredients.
  3. In a separate mixing bowl, combine buckwheat & almond flours, stevia, salt, baking powder, flax seeds, cinnamon, nutmeg, and cardamom.
  4. Measure out 1/4 cup raw cacao nibs, and grind them into a fine powder using an electric coffee grinder. Add powdered cacao to the other dry ingredients.
  5. Preheat the oven to 350 degrees.
  6. Combine the wet and dry ingredients. Mix thoroughly.
  7. Cover your baking sheet in a thin layer of powder, so the biscotti don't stick. Form two logs with the dough, about 4" wide by 8" long.
  8. Bake the logs at 350 for 15 minutes.
  9. Remove from oven, let cool for ten minutes, then cut logs into diagonal slices, each about one inch wide.
  10. Lower oven temperature to 300 degrees, and return the newly cut biscotti to the oven to bake for ten more minutes.
  11. Remove from oven.
  12. OPTIONAL: Melt 2 oz. chocolate chips on the stove (using a glass bowl perched atop a small pot of boiling water). Use a rubber spatula to spread a layer of chocolate to the bottoms of each biscotti. Lay on parchment to cool.

Want to make Biscotti for your Pet Rodents, too?

Nutrition Facts
Serving size: 1 biscotti (not dipped in chocolate)
Calories 70
Calories from Fat27
% Daily Value *
Fat 3 g5%
Unsaturated fat 3 g
Carbohydrates 9 g3%
Sugar 3 g
Fiber 2 g8%
Protein 1 g2%
Sodium 31 mg1%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


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    • JayeWisdom profile image

      Jaye Denman 

      4 years ago from Deep South, USA

      If you're like me, Dayl, you learn something every day! Buckwheat flour is great. I even make doggy biscuits using it with organic pumpkin, organic applesauce and ginger. (They smell great cooking, but, no--I haven't tasted.) I use the biscotti cooking method to harden the treats so they will last without additives. My dog, who has food sensitivities of her own, loves them.

      Now--using your recipe---I can have my OWN buckwheat pumpkin biscotti!


    • Dayl Carlson profile imageAUTHOR

      Dayl Carlson 

      4 years ago

      Jaye, thanks for the clarification.

      I was researching the answer to April's question about buckwheat, and the information I found was a bit convoluted... So, what I understand is it's technically not a grain, because it is not the seed of a grass (which is what defines a grain), but we cultivate, eat, and refer to it like a grain. It's also often classified as a grain on health and nutrition websites. That's why there's so much confusion around it. But you're right, it's a fruit seed.

      I found that buckwheat is called a "pseudocereal", which I like a lot.

      The Whole Grains Council has a good information page about buckwheat, too:

    • JayeWisdom profile image

      Jaye Denman 

      4 years ago from Deep South, USA

      This is an awesome recipe, Dayl, and I will be trying it out soon...very soon.

      As for buckwheat, I want to clear up a common misunderstanding about buckwheat (which occupies a regular place in my kitchen basic ingredients supply). It actually is NOT a grain, but originates from a FRUIT SEED related to rhubarb and sorrel. I think there is another name for it, kamut (but don't hold me to that).

      So you can remain grain-free while enjoying treats made from buckwheat, also called Here's a link from the Grainfree Living site that explains it thoroughly (and don't feel bad about knowing this, as even its name implies that buckwheat flour comes from a grain):

      Here is another link that describes the numerous nutrient benefits of buckwheat:

      Voted Up+++ and shared


    • Dayl Carlson profile imageAUTHOR

      Dayl Carlson 

      4 years ago

      :) That's a good question. Buckwheat IS considered a grain, so you should probably avoid it. According to my research, the best substitution for buckwheat flour would be a flour made from nuts, but I've never tried it.

    • AprilApril profile image


      4 years ago from England

      This looks a wonderful recipe. I'm not supposed to eat grain. I'm not sure if this means I can't eat buckwheat. Do you think it could be substituted? I certainly agree with the frustration in the opening paragraph right now.


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