Vegan Chocolate Spelt Biscotti Recipes

ORANGE ALMOND BISCOTTI (VEGAN)

Steps:

• Preheat oven to 350 degrees F (176 C).
• Melt coconut oil in a large mixing bowl. Add organic cane sugar and whisk thoroughly to combine.
• Add pumpkin puree and vanilla and whisk until completely combined.
• Next add flour, cornmeal, baking powder, salt, and orange zest. Stir until combined, but try not to over-mix.
• Add almonds and stir once more to evenly disperse.
• Use a knife or spatula to divide the dough into two even sections (amount as original recipe is written // adjust if altering batch size). Then using damp hands, form the two portions into long, semi-skinny logs (see photo). Try and make them as uniform in size and shape as possible so they bake evenly.
• Bake the loaves for 25-30 minutes, or until just slightly brown on the edges. Let cool slightly on the baking sheet, then use a serrated knife to gently slice into 3/4-inch pieces. Be very gentle when slicing, especially where the almonds are as they can crumble easily. I discarded (ate) the very end pieces because they were too small and already quite brown.
• Gently turn the biscotti on their sides and return to the oven to bake for another 20 minutes, gently flipping once at the halfway point (10 minutes), to ensure even baking.
• Let cool briefly before enjoying. If dipping in chocolate, add chopped chocolate to a mixing bowl and microwave in 30 second increments until melted, or melt over a double boiler on the stovetop.
• Once the biscotti are slightly cooled, dip one half of the biscotti into the chocolate, use a spoon to spread it slightly, then scrape off the excess.
• Place on a parchment-lined baking sheet to dry. To speed setting, pop in the freezer. Otherwise, let dry at room temperature until completely set.
• Store covered at room temperature for 3-4 days (I found a large jar is ideal). Will keep well-sealed in the freezer for up to 1 month. Enjoy with hot tea, hot toddies, hot chocolate, ginger lattes, or chai latte!

VEGAN CHOCOLATE SPELT BISCOTTI

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
• Put chia seeds in a blender; add hot water. Let chia seeds soak in hot water for 5 minutes. Add sugar, olive oil, coffee-flavored liqueur, water, agave nectar, lecithin, almond extract, vanilla extract, and salt to chia seeds; blend on high speed until smooth.
• Combine flour, cocoa powder, and baking powder in a bowl. Gradually stir the chia seed mixture into the flour mixture until dough is just mixed; fold in chocolate chips, pecans, and cocoa nibs.
• Divide dough in half and spoon each half onto the prepared baking sheets forming two 2x12-inch logs using wet hands.
• Bake in the preheated oven until logs are lightly browned, about 40 minutes. Remove baking sheet from oven and cool logs for 10 minutes.
• Reduce oven temperature to 275 degrees F (135 degrees C).
• Cut logs diagonally into 3/4-inch-thick slices. Lay slices on their sides on the parchment-lined baking sheets.
• Bake in the oven until biscotti are dry, about 25 minutes.

VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350° degrees and line a baking sheet with parchment paper.
• In a large mixing bowl (or the bowl of your stand mixer), combine the flax and water. Stir until combined and let it sit and "gel" for 5 minutes.
• In a medium bowl, sift together the flours, baking soda and salt.
• To the large mixing bowl, add the coconut oil, sugar, and vanilla. Mix with an electric mixer until smooth and well combined.
• Gradually add the dry ingredients, and mix until well incorporated. If the batter is too thick and sticky, add 1 to 2 tablespoons almond milk.
• Stir in the oats, chocolate chips, and walnuts, if using.
• Use a 1 tablespoon measuring spoon to scoop balls of dough onto your cookie sheet. Bake for 8-11 minutes, or until the cookies are lightly browned on the edges.