The Best Gluten Free & Vegan Fall Treat
I have always loved baking, but during quarantine I really stepped up my baking game. We had a lot of banana bread (didn’t everyone?), many cookie recipes, brownies, even a strawberry cake thrown in there! The biggest hit in our apartment though was biscotti. I had actually never made biscotti before this year, so it was an adventure to me, especially to make them gluten free & vegan! We like to mix in espresso chips or chocolate chips. I always dip half of them in some sort of melted chocolate and usually add a few sprinkles.
What I like about this recipe is that the end result is not a super hard crumbly mess. You can bake them longer if you would like them to be traditional, but we actually prefer them a little softer. Let’s get straight into the recipe! Don’t you hate when recipe blog posts are so long and it takes forever to find the actual recipe? I’m not going to do that to you!
This particular recipe is my plain biscotti recipe altered a little bit to make them pumpkin spice for fall!
You Will Need:
3/4 Cup + 2 TBSP Sugar
1 1/2 TBSP Dairy Free Milk
2 TBSP Melted Coconut Oil
1 tsp Vanilla Extract
1 tsp Almond Extract
1/4 tsp Salt
1 tsp Baking Powder
2 1/4 Cups GF 1:1 Flour or regular all purpose flour
1 TBSP + 1 tsp (or to taste) Pumpkin Pie Spice Blend
1/3 Cup Pureed Pumpkin
Instructions:
- pre-heat oven to 350 degrees F. Line a baking sheet with parchment paper
- In a bowl mix together the sugar, milk, melted coconut oil, pumpkin, vanilla extract, almond extract
- In a separate bowl mix together the flour, salt, baking soda, pumpkin spice blend
- Add the try to the white and mix until just put together. (you can add any mix ins like chocolate chips at this point.
- Divide the dough into two pieces evenly and shape them both into two log shapes on the pan about 3-4 inches wide each. Flatten them with your hands and square off the edges
- Bake for 30-35 minutes until lightly browned.
- Remove from the oven and turn oven temperature down to 275 degrees F.
- THIS IS IMPORTANT- Let the logs sit for at least 15 minutes. After they have sat, use a sharp serrated knife to cut both logs diagonally into your biscotti pieces.
- Lay the slices cut side down on the pan and return to the oven for 8 minutes.
- Take your pieces out, turn them over and then bake for another 8 minutes. *You can cook longer if you want them crunchy.
- After they have fully cooled you can dip your biscotti in melted chocolate and decorate.
That’s it! They are actually pretty simple, and they are SO tasty! I already can’t wait to make them again! What is your favorite fall treat to bake?
Don’t forget to shop all of our new fall goodies over on The Sister Market!
-Shelbs xx
