Vegan Cinnamon Biscotti

Its been a little while since my last post… Sorry my treat eating/reading readers… But be hold, im back!:-) I’ve been in Brimfield, Massachusetts with my husband on antique hunting. Theres this HUGE  antique fair there a couple of times a year, and we went to find stuff for his restaurants. We found a lot of great stuff so it was a successful trip. And, we managed to have a little fun to at this great fair in Woodstock CT. We petted to some cows and stuffed ourselves with kettle corn:-) Perfect! Seriously… Its IMPOSSIBLE to stop eating kettle corn when you first start!… Anyhow, we stayed at a great bed and breakfast where the innkeeper served these delicious biscotti! I havent been able to stop thinking about them ever since, so I just had to go to the kitchen and bake my own version….:-)

Vegan Cinnamon Biscotti

  • 1 3/4 cup ( 260 g) Whole wheat flour
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 1/2 tsp baking powder
  • 1/2 cup (50 g) oats
  • 1/2 cup (50 g) walnuts, toasted and chopped
  • 1 cup (160 g) coconut oil, melted
  • 1 tsp vanilla
  • 1 1/2 cup (240 g) coconut palm sugar
  • 2 Tbs maple syrup
  • 2 egg replacer “eggs” (If you use “Ener-G” use 3 tsp powder + 4 Tbs water)

cinnamon sugar:

  • 1 Tbs coconut palm sugar
  • 1 tsp cinnamon
Turn the oven to 350 degrees. Prepare a cookie tray with paper.
Mix all the dry ingredients, including the walnuts.
In another bowl, prepare the “eggs” by whisking the powder and water together. Stir in the coconut oil, vanilla, palm sugar and maple syrup.
Add the dry ingredients to the wet, and stir till everything is combined. The dough will be quite crumbly.
Turn it out on the table and divide and shape it into 2 logs. Do your best to make everything stick together evenly. Mix palm sugar and cinnamon, and generously sprinkle the logs.
Bake them in the middle of the oven for 30 min.
Take the logs out and let them rest for 10 min. Lower the heat on the oven to 325.
With a serrated knife, carefully cut out the biscotti to about 1/2 inch thickness. Place them back on the tray and bake them again in the oven for 20-25 min. Check them after 20 min to make sure they dont burn.
Cool completely and store in airtight container for up to 3 weeks.

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7 thoughts on “Vegan Cinnamon Biscotti

  1. Marylada October 1, 2011 at 1:26 am Reply

    Shiver me timbers, them’s some great inforamtion.

  2. Howdy October 1, 2011 at 4:36 am Reply

    BION I’m imrpseesd! Cool post!

  3. Jess November 28, 2012 at 7:29 pm Reply

    looks amazing! I don’t have coconut palm sugar – do you know whether I can sub organic cane sugar at the same amount? thanks.

    • mytreatlife November 29, 2012 at 12:16 pm Reply

      Yes you can! But, I would add another Tbs or 2 of maple syrup then, to get the same “brown sugar-flavor” that coconut palm sugar has.

      • Jess November 29, 2012 at 4:12 pm

        Perfect, thanks. Or perhaps just sub organic brown sugar? Can’t wait to whip up a batch of these as Christmas treats for my mom!

  4. mytreatlife November 30, 2012 at 7:10 am Reply

    Yes you can do that too:-) Good luck. I hope they turn our great!

  5. Jess December 3, 2012 at 10:58 pm Reply

    I made them but they failed! It’s b/c of the coconut oil. When I melted it and mixed it in with the egg replacer and sugar, it firmed up. Then when the dough was in the oven, it melted again and the logs spread thin and far – right off the edge of the cookie sheet! The smoke detector went off but my kids didn’t wake up, so that’s good. I just used a cookie cutter to make shapes in the too-thin logs, then put them back in the oven. Biscotti turned cookies – not bad! I’m eating the extras from the cut-outs and it’s very tasty. I’m sure my mom won’t mind that they aren’t in the usual biscotti shape.

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