Vegan Fruit & Seeds Biscotti

Growing up, I used to love tea time. I love tea time because I get to have a cup of tea with my favourite sweet treat. I always went for the cream-filled or chocolate cookies. But as I grew older, I understood that although these cookies were a delicious moment on the lip, they were also a lifetime on the hips πŸ˜‚ So, I started having “healthier” cookies such as digestive biscuits or shredded oatmeal cookies.

Fast forward 10 years, I now typically make my own cookies/biscuits for tea time! As you can see from my blog, I make a variety of sweet treats that I enjoy for morning/afternoon tea β˜•οΈ Not all of them are as healthy as they can be but I believe everything in moderation is okay πŸ™‚

So, today I would like to share with you my vegan biscotti recipe. I have used rolled oats in this recipe, so they feel a little more like breakfast biscottis πŸ˜‹ I have made biscottis before, but they had eggs in the recipe. In this recipe, I have replaced the eggs with aquafaba (liquid from cooked canned chickpeas – yay, for zero waste). And to be honest, I prefer this vegan biscotti 😊 If you have not tried making biscotti, I encourage you to make this or one of my other biscottis. Yes, they can be time consuming to make and take a while to bake in the oven, but they are well worth it πŸ™‚

I hope you enjoy this recipe as much as I have. As always, please let me know what you think of this recipe. If you like what you see on this blog, you can follow me on my blog, Facebook or Instagram for some food porn. Also, if you do recreate this recipe, don’t forget to tag me on Instagram @subz_foodie πŸ™‚

Love my vegan muesli biscottis with a cup of freshly brewed tea β˜•οΈ

Makes 50 biscottis

Ingredients

  • 1.5 cups rolled oats;
  • 1/2 cup protein powder (I used peanut protein powder from Macro Mike but you can use pea/brown rice protein powder);
  • 3/4 cup wholemeal spelt flour (you can also use wholemeal flour or normal white flour. I have not tried it with rye flour but I believe it will give a heavier biscotti feel);
  • 1/4 cup sunflower/pumpkin seeds (I used a mix of both);
  • 1/2 cup dried fruit (I used sultanas, dried cranberries & dried mixed peels);
  • 2 tbsp rapadura sugar (you can use normal, coconut or brown sugar);
  • 1 tsp baking powder;
  • 1 tsp vanilla essence; and
  • scant 3/4 cup aquafaba (you should get enough from a 400g can of chickpeas).

Method

  1. Preheat the oven to 160 degrees Celsius and line a baking tray with baking paper;
  2. In a large bowl, combine all the ingredients except the vanilla essence and aquafaba and mix until well combined;
  3. Then add the aquafaba and vanilla essence and mix until well combined. The dough will be sticky now and this is normal;
  4. On a floured surface, divide the dough in half. Form each dough into a log of approximately 1.5 inches thick;
  5. Place the logs on the lined baking tray and bake for 30 minutes or until firm. The logs need to be firm, otherwise it will be difficult to cut them into biscottis;
  6. Remove the logs from the oven and allow to cool for 20-30 minutes or until cool enough to handle. Reduce the oven temperature to 150 degrees Celsius;
  7. Cut the logs into biscottis of 0.5cm slices on a diagonal (you can have thicker biscottis but I prefer mine thinner). Make sure your knife is very sharp, otherwise it may may be difficult to cut the logs;
  8. Place the sliced biscottis on the lines baking tray and bake for 20 minutes or until golden brown. I also turn the biscottis over at the half way mark of 10 minutes;
  9. Let cool and store in an airtight container in cool dark area for up to one month. To keep the crunchiness longer, you can store it in the refrigerator; and
  10. Enjoy with cup of tea for snack time or even for breakfast 🀀
Yummy biscotti πŸͺ

Happy cooking,

Suba

Xx πŸ’‹

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