Today I’m sharing the first of many simple allergy free recipes, Vegan Nut Free Biscotti. This is a favorite at our house, especially when we have school breaks or holidays. It’s just an easy and satisfying food, either as breakfast with a hot beverage or a snack.
These twice-baked cookies are usually off-limits when we’re out because they almost always either contain nuts and dairy. Now we can enjoy cafe treats safely at home or on the go. But you don’t have to take my word for it. You can try this simple recipe yourself.
Cooking Time: 1 hour total. Cooking temperature: 325 (163 Celsius) Makes two loaves, totaling one pan of biscotti.
All you need is a non-stick or silicone cookie sheet, mixing bowl, measuring cups and spoons, an oven, and the ingredients below. One great thing here is, if you want to make this low carb, you can replace all the flour with seed meals and sweeten with a sugar substitute and still get a satisfying biscotti.
- 2 (473 mL) cups of wheat or oat flour.
- 1 cup (237 mL) of seed meal (can be flax, sunflower, or other).
- 1 tablespoon (15 mL) of baking powder.
- 1 tablespoon (15 mL) of pie spice or cinnamon and nutmeg mix.
- 1/2 cup (118 mL) of unsweetened applesauce.
- 1/4 cup (59 mL) of Sunbutter, any variety.
- 1 tablespoon (15 mL) of vegetable oil (liquid at room temperature, any variety you prefer).
- 1 teaspoon (5 mL) of vanilla or orange extract.
- 1 1/2 cups (355 mL) of sugar (or erythritol, stevia or monkfruit as desired)
- 2 tablespoons (30 mL) of Gerbs 5 Seed Mix, 2 tablespoons (30 mL) of dried cranberries, raisins, or other dried fruit you like.
If you use all seed meal instead of flour, you will have a more moist dough. Because of this, it’s best to use half the applesauce and be sure to have a little extra seed meal on hand in case you need to add a little more to absorb moisture. This will also increase your second baking periods from 10 to 15 minutes.
This is a wet/dry mix which means we mix all the dry ingredients first in the bowl, then mix the wet ingredients in the measuring cup (this works fine in a two-cup measure but you’ll need a second smaller bowl if yours are the small cups).
Preheat oven to 325 degrees (163 Celsius). Grease metal baking sheet with coconut oil or shortening and set aside. If you’re using silicone, skip the greasing step.
With a spoon, thoroughly mix all dry ingredients in one container and all wet in another. Pour the wet mixture into the dry and then mix with a spoon until moistened and dough begins to form. If the mix clings firmly to the spoon, add a teaspoon of flour and mix again.
Set the spoon aside and coat your hands with flour. Knead the dough until you can form it into two balls. Add more flour to your hands as needed.
Press each ball of dough into oblong loaf shapes. Place them parallel on the cookie sheet. Place in oven for 30 minutes.
Remove loaves from oven and let them cool for 5 minutes. Once cooled, position the loaves with the long side facing you. Take a bread knife and cut loaves diagonally into strips. Place the pieces back on cookie sheet, cut side up, and bake for ten minutes. Flip the pieces over, then bake one final time for ten more minutes.
Let everything cool for ten minutes and you’ve got this lovely biscotti!
That’s my simple recipe for allergy free biscotti! Do you have a question about a substitution or anything else? Have you tried making biscotti a different way? Tell me about it in the comments!