Gluten-Free Vegan Chocolate Biscotti

December 15, 2009

Technically, this biscotti is sugar-free, too. Originally, this recipe came from the Gluten-Free Goddess, who has her own blog of gluten-free recipes. Some of her stuff is also vegan, which is always helpful. I’ve changed a few things, like using soy four for eggs, and a honey instead of Agave Nectar when it ran out mid-measuring.

There were a few mishaps as usual… I’ve gotten into the habit of halving recipes, mostly just because of the lack of people available to eat them. With a household of three healthy people, it can take awhile to get through a batch of cookies, especially if it’s one of the not-so-delicious batches. This time, I halved everything as usual, and had just dumped the wet ingredients into the dry ones, when a funny little feeling creeped up. The shortening. Something just wasn’t right. I checked the package again, and sure enough, while I had halved everything else just perfectly, I had put in the full amount of shortening. So… after scooping out the buttery mixture from the chocolaty flour in a haste, I went back and doubled everything else to make the full recipe. That means 20 biscottis now instead of ten, but that’s okay. In the end, I think they turned out okay. They were pretty crumbly, and I thought they could have been a little sweeter. Overall though, they were one of the more successful gluten-free adventures. Here’s the recipe:

Gluten-Free Chocolate Biscotti

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper (I usually do this after mixing the dry ingredients. I can never seem to get everything all measured and mixed in the ten minutes it takes the oven to heat up).

Whisk together the dry ingredients in a large bowl:
1 c. millet flour (you can also use sorghum flour, but I used millet)
2/3 c. buckwheat flour
1/3 c. quinoa flour
1/2 c. unsweetened cocoa powder
1 1/2 t. baking sodacic
1 t. sea salt
1 1/2 t. ground cinnamon
just a little bit of nutmeg
1 t. xanthan gum

Add in:
3/4 c. chopped walnuts or pecans (I used pecans in mine)

In a separate bowl, blend:
1/2 c. EarthBalance Shortening
2/3 c. organic raw agave nectar (I used mostly honey instead because I ran out of agave nectar. Not very vegan of me though)
1/3 c. sesame tahini (you could also use sunflower seed butter)
1 T. vanilla extract, or even a little more
Egg Replacer for 2 large eggs – I used 1 T. soy flour and 1 T. water in this recipe
2 T. Oat Milk (any non-dairy milk would probably work fine)

Scoop the creamed wet mixture into the dry ingredients and stir well until combined. The dough will be pretty stiff – using a wooden spoon or sturdy spatula works better than a hand mixer. The dough should stick together but not be too wet or sticky itself. If it’s too dry, add a tablespoon of oat milk (or whatever non-dairy milk you used) at a time until it’s the right consistency. When the dough holds together if you press it into a mound, it’s ready. Scoop the mound of dough onto the prepared baking sheet and press with a rubber spatula or your hands to make a long log shape. Smooth the surface so it’s slightly flattened mound shape. It should be uniform and even – the width and height you want your biscotti to be. Mine was bout 4 inches and maybe 3 inches high, but it spreads slightly when it bakes. Later, you’ll be slicing the dough crosswise.

Bake the dough in the center of a preheated oven for 20 to 30 minutes – depending on your individual oven temperature and the size of the dough log (I baked mine for about 35 minutes total, which was maybe a little too much). The dough should bake up firm and be dry in the center when you insert a knife to test it. Take the dough log out of the oven and let it cool for at least 20 minutes. For round-two of baking, set your oven low, to 275 or 300 degrees F (I did 300 degrees F).

When the dough log is cool enough to handle, hold it in place with one hand and slice it crosswise with a sharp serrated knife. You should get about 20 biscotti. Lay each biscotti on the parchment paper and bake them for 10 to 12 minutes or so. You want them to crisp up in the oven, but don’t let them burn. Place them carefully on a cooling rack when done (I let them sit on the baking sheet for awhile – maybe not the best idea). They will crisp up even more as they cool. You can wrap the biscotti individually and store them bagged in the freezer for best results, and keep a few on hand in the fridge to eat within a day or so.

Should make 20 biscotti.


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