Gluten-free vegan chocolate chai biscotti.

I have never made biscotti before. In fact, I don’t think I have even eaten them, seeing as I always expect them to have both almonds and eggs in them. But it seemed like an interesting project, and I was trying to think of something to make to bring to two different events this weekend. They all got eaten before any of the events, that’s how good they were…

This makes a small portion that could easily double.

In a relatively small bowl, sift and mix the dry ingredients thoroughly:

  • 75 ml brown rice flour
  • 50 ml buckwheat flour
  • 50 ml tapioca starch
  • 1/2 tsp xanthan gum
  • 1/2 tsp baking powder
  • 2 Tbsp cocoa
  • 1/2 tsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp cardamom
  • 1/4 tsp nutmeg

In a larger bowl, whisk together the wet ingredients:

  • 1 Tbsp flax seed
  • 1/2 Tbsp psyllium husk (optional)
  • 1-2 Tbsp non-dairy milk (mix these three ingredients first to create a a “flax egg”)
  • 60 ml canola oil
  • 2 Tbsp molasses
  • 75 ml sugar
  • 1/2 tsp vanilla
  • some chopped candied ginger

Add the dry to the wet ingredients, and fold in the ginger at the end. Form into a log and bake at 350F/180C for 25 minutes or so. Cool for about 30 mins, then slice carefully. Bake the slices for another 25 minutes at 325F. Cool completely. They will still be a bit moist when they come out of the oven, but they will crisp up as they dry.


One response to “Gluten-free vegan chocolate chai biscotti.

  1. MMMMMM,..these gf stiks aka biscotti look so amazing, wonderful & fab too!

    Yummie food!

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