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Gluten Free Chocolate Orange Biscotti
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Gluten Free Chocolate Orange Biscotti

Prep Time: 10 minutes

Cook Time: 35 minutes

I had tried to make biscotti twice in previous years, but it always turned out too hard. I've been trying to really clean up my diet, but have been missing something yummy to eat with my coffee. I looked at some gluten free biscottis at the store, but most, if not all, had egg in them. Homemade is better anyway. :These are lightly crunchy and hardly use any sugar. I usually use xylitol/stevia instead of coconut sugar/cane sugar, but I was out this time. Definitely be makin' these again. 

Makes around 15-20 mini biscottis 

INGREDIENTS

  • 1 1/2 cups almond flour (I ground up whole almonds - and probably added in an extra 1-2 tbs of almond flour)
  • 1 tablespoon arrowroot flour
  • 1/2 teaspoon baking soda
  • pinch of sea salt
  • 2 tbs date sugar / coconut sugar / pure cane sugar
  • 2 tablespoons of squeezed orange juice (I used a clementine)
  • a few squares of dark chocolate, broken into little pieces (I used 90% dark chocolate)
  • 2 tbs almond milk + 1 tbs canned pumpkin/apple sauce (This is what I had on hand since I didn't have any liquid sweetener - If you use 2 tbs maple syrup / agave instead of the dry sweetener, you can probably omit the almond milk/pumpkin)
  • 1/2 tsp vanilla extract
  • few shakes of pumpkin pie spice and ground cinnamon (and/or ground ginger, ground nutmeg)

Directions

  1. Preheat oven to 350ºF.
  2. Add all the ingredients in a bowl and mix well. Get out a baking sheet and line with parchment paper. Form one or two logs out of your mixture that are about 2-2 1/2" wide.
  3. Bake for 15 minutes, then remove from the oven and allow to cool for about 40 minutes.
  4. Preheat oven to 250F. Carefully transfer biscotti onto a cutting board. Slice the log on a diagonal into small pieces and then place back on the baking sheet. Bake for about 7-8 minutes, then turn over the biscotti and bake for another 7-8 minutes. Turn off oven and allow biscotti to sit in the oven for about 20 minutes. They should be crunchy but not too hard. I stored mine in the fridge and they hadn't gotten too hard or anything.

 

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Leave a Comment

  1. Jason Trout
    Um......Yum!
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    1. Clare
      Clare
      Yes! Hehe.. I'm eating one now with coffee before heading to work. :) --Clare
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  2. barblarsen
    barblarsen
    This sounds amazing! Like you, I have not found a commercially available GF product that is vegan ... I will certainly be making these!!! Thanks for sharing the recipe :-)
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    1. Clare
      Clare
      Thanks! My pleasure :)
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  3. Karine Jaar
    Karine Jaar
    So you have a total of 4 tablespoons of liquid for 1 1/2 cup of almond flour....how can you make a dough like that ? Please explain ;)
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    1. Clare
      Clare
      It really doesn't need that much. :) Biscotti dough is on the dryer side, and the 1 tbs of canned pumpkin or apple sauce adds more liquid. I am going to be making this recipe again today so if I notice anything off about my measurements I'll let you know. :)
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    2. Clare
      Clare
      Made these again and the measurements were fine! :)
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  4. Andrew Knighton
    Andrew Knighton
    Those look delicious - will be trying them with my coffee later.
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    1. Clare
      Clare
      Yay! Thanks for checking it out. :)
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