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Pumpkin Flax Spice Biscotti: a vegan, gluten free, low-sugar recipe
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, donuts...no 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.
Taste Buds Like It?
- 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)
- Mash banana, and add to large mixing bowl with pumpkin puree, vanilla & almond extracts, and honey.
- Melt coconut butter and add it to the other wet ingredients.
- In a separate mixing bowl, combine buckwheat & almond flours, stevia, salt, baking powder, flax seeds, cinnamon, nutmeg, and cardamom.
- 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.
- Preheat the oven to 350 degrees.
- Combine the wet and dry ingredients. Mix thoroughly.
- 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.
- Bake the logs at 350 for 15 minutes.
- Remove from oven, let cool for ten minutes, then cut logs into diagonal slices, each about one inch wide.
- Lower oven temperature to 300 degrees, and return the newly cut biscotti to the oven to bake for ten more minutes.
- Remove from oven.
- 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?
|Serving size: 1 biscotti (not dipped in chocolate)|
|Calories from Fat||27|
|% Daily Value *|
|Fat 3 g||5%|
|Unsaturated fat 3 g|
|Carbohydrates 9 g||3%|
|Sugar 3 g|
|Fiber 2 g||8%|
|Protein 1 g||2%|
|Sodium 31 mg||1%|
|* 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.|