Vegan Gingerbread Biscotti

• Vegan

• Produce

  • 1 scant tsp Ginger, ground
  • 1/3 cup Lentils, cooked

• Condiments

  • 1 Coconut butter
  • 1 1/2 tbsp Molasses
  • 2 tbsp Vegan mayo

• Baking & Spices

  • 1 pinch Allspice
  • 1/2 tsp Baking powder
  • 1/4 cup Cane sugar, organic
  • 1/2 tsp Cloves
  • 1 pinch Salt
  • 7/8 cup Spelt flour, unbleached
  • 1 tsp Vanilla

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Nuts & Seeds

  • 1/4 cup Walnuts, toasted

Found on exsloth.com

Description

Ingredients

• ⅓ cup cooked lentils
• ¼ cup coconut oil, melted
• 2 tbsp vegan mayo*
• ¼ cup organic cane sugar
• 1½ tbsp molasses
• 1 tsp vanilla
• ¾ cup + 2 tbsp (7/8 cup) unbleached spelt flour*
• ½ tsp baking powder
• a pinch of salt
• 1 scant tsp ground ginger
• ½ tsp cloves
• a pinch of allspice (optional)
• ¼ cup toasted walnuts
• Optional:
• coconut butter, vegan white chocolate or other glaze for drizzling/decorating

Directions

• Preheat oven to 350F, line a baking sheet with parchment paper and set aside
• If your walnuts arent already toasted, roast them in the oven while it preheats and remove when fragrant
• Add the lentils, coconut oil and vegan mayo to a blender or food processor and process until smooth
• Beat together the sugar and lentil mixture in a medium sized bowl until well combined
• Add in the molasses and vanilla and mix well
• In another bowl, whisk together the flour, baking powder, salt and spices
• Whisk the dry ingredients into the wet ingredients a little at a time until well combined hen fold in the toasted walnuts
• if the dough is too wet you can add up to 2 tbsp more flour at this point but dont worry too much about it because youll add more flour in the next step
• Turn to dough out onto a well floured surface, flour your hands and knead slightly until it begins to come together
• Shape into two logs about 6 inches long, 2 - 3 inches or one long log about 12 inches long
• Transfer the log(s) to the lined baking sheet and bake for 30 - 35 minutes until the logs are firm near the centre but still soft
• Remove from the oven, lower the temperature to 330F and allow the logs to to cool slightly so you can handle them
• Slice into pieces about 1 inch thick and return the pieces to the baking sheet
• Bake for another 15 minutes turning halfway through
• Allow the biscotti to cool completely on a wire rack before eating as they a more crisp/crunchy when cool
• Drizzle with coconut butter, melted vegan white chocolate or other glaze if desired