Vegan Gingerbread Biscotti with cranberries, almonds, candied ginger

• Vegetarian

• Produce

  • 1 tbsp Candied ginger
  • 1 tbsp Cranberries, dried

• Refrigerated

  • 1/4 cup Non-dairy milk

• Condiments

  • 3 tbsp Almond butter or peanut butter
  • 1 tbsp Blackstrap molasses

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 2 tsp Chia seed meal or 1 tbsp flax seed meal
  • 1 1/2 tsp Gingerbread spice
  • 1/4 tsp Salt
  • 1/4 cup Sugar
  • 1 tsp Vanilla extract
  • 1 cup Wheat or spelt flour

• Oils & Vinegars

  • 1 tsp Oil

• Nuts & Seeds

  • 1 tbsp Almond slivers or chopped pistachios

Found on veganricha.com

Description

Ingredients

• 1 Tbsp blackstrap molasses
• ¼ cup non dairy milk
• 2 tsp chia seed meal or 1 tbsp flax seed meal
• ¼ cup sugar (1 tbsp more for sweeter)
• 3 tbsp almond butter or peanut butter
• 1 tsp oil (or use more almond butter)
• 1 tsp vanilla extract
• 1 cup wheat or Spelt flour
• 1.5 to 2 tsp gingerbread spice ( or use 1 tsp ginger, ½ tsp cinnamon, a generous dash of ground nutmeg, clove and black pepper )
• ¼ tsp salt
• ½ tsp baking powder
• ¼ tsp baking soda
• 1 to 2 tbsp dried cranberries
• 1 to 2 tbsp finely chopped candied ginger
• 1 to 2 tbsp almond slivers or chopped pistachios

Directions

• Preheat the oven to 350 degrees F.
• In a bowl mix the molasses, milk and chia seed meal. Mix and let sit for 2 minutes. Add the rest of the ingredients and mix until well combined. The nut butter will take a minute to mix in.
• In another bowl, whisk all the dry ingredients until well combined.
• Add dry to the wet and mix. Add in the cranberries, almonds, ginger. Mix and make a soft dough. If the dough is too sticky, add 1 tsp or more flour. If too dry, sprinkle a few drops of water at a time to knead in.
• Shape into a log and press down to make a flat rectangle about 9 by 4 inches.
• Bake for 24 to 26 minutes. The edges should be crisp and the center set but should have just a bit of give. Do not let it overbrown. Bake a few minutes longer if baking double recipe (2 logs).
• Cool for 15 to 20 minutes. Slice using a serrated knife. Place the biscotti on the side and bake at 300 degrees F until crisp. 15 to 20 minutes.
• Cool completely. Dress with melted vegan chocolate or icing of choice. Store in a container on the counter for a bunch of weeks.