Vegan Gingerbread Biscotti

December 21, 2012

And its time to push on with the holiday baking! Yesterday I posted about those beautiful candied orange peels and last week there was the Peppermint Dipped Brown Butter Shortbread cookies…and now I’m here again with some biscotti! Are you sick of all the sugar yet? Yeah, me neither!

This is a perfect accompaniment to your morning cup of coffee [or tea] for you to enjoy on your lazy holiday mornings. They are firm but soften up beautifully when dunked in a big cup of coffee and give a wonderful gingerbread flavor tint to your cup of joe! I topped my biscotti with frosting since I had just made some for sugar cookies but feel free to drizzle with chocolate or caramel or whatever you are feeling!

 

 

Vegan Gingerbread Biscotti

adapted from Isa Moskowitz
  • 1/4 cup molasses
  • 2/3 cup sugar
  • 2 Tablespoons ground flaxseed
  • 1/2 cup coconut oil
  • 4 Tablespoons of unsweetened almond milk
  • 1 teaspoon vanilla extract (I used my homemade stuff)
  • 1 3/4 cup of flour
  • 2 teaspoons ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

Preheat oven to 350 degrees and grease a baking sheet.

In a large mixing bowl, whisk together the molasses, sugar, flaxseed, coconut oil, and vanilla extract. In a separate bowl, combine the flour, cinnamon, nutmeg, baking powder, and salt. Pour the dry ingredients into wet and stir until combined and crumbly. Finally, add in a the milk a tablespoon at a time until the dough comes together (you want to keep the dough on the dry side so you may not use all 4 tablespoons).

Roll the dough out into a 11 inch by 4 inch long and place on greased cooking sheet. Cook for 30 minutes or until the edges just start to brown. Remove from oven and let cook for an hour.

Reheat oven to 325 degrees and use a sharp knife to cut diagonal strips into the biscotti log. Turn the pieces so that the inside part is facing up (this will help dry out the middle) and stick back in the oven for  20 minutes. Let cool completely to reach that desired crispiness.

 

 

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4 Comments

  • Reply Pudbudder offers you biscotti for Day 7…… | Pudbudder – It's all about fun! December 21, 2012 at 4:59 pm

    [...] Vegan Gingerbread Biscotti (vegetarianventures.com) [...]

  • Reply vESPA WOOLF December 22, 2012 at 3:03 pm

    i HAVE ALL THESE INGREDIENTS IN THE KITCHEN. i’M GOING TO WHIP UP A BATCH NOW! tHANK YOU

  • Reply Almond-Cinnamon Drop Biscottis « To Cook With Love February 1, 2013 at 12:47 pm

    [...] Vegan Gingerbread Biscotti (vegetarianventures.com) [...]

  • Reply Guest Blogger: Krystan - Chocolate Biscotti | Can't Stay Out Of The KitchenCan't Stay Out Of The Kitchen February 23, 2013 at 1:42 pm

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