Or would that do something weird with the flavour/texture? I followed the recipe exactly and was overall happy. thanks. I generally sub the pumpkin with cooked / leftover sweet potato. These were amazing! And I used almond extract instead of vanilla- but not as much since almond is a stronger flavour. I used whole wheat flour instead of white and I used sunflower oil instead of coconut oil. Thank you so much for this! The best alternative would be vegan butter. Gorgeous pictures! xo. Will make these again! I loved the addition of orange rind – it really added to the flavor. I make something everyday! I baked for the recommended time and they turned out nicely. Thanks so much for sharing, Beth! Have made it twice now and results are delicious. Using a serrated knife, cut loaf crosswise into thin slices (just under 1/4-inch in thickness). Once the biscotti are slightly cooled, dip one half of the biscotti into the chocolate, use a spoon to spread it slightly, then scrape off the excess. 2020 - Découvrez le tableau "Hamburger vegetarien" de Caroline Rouleau sur Pinterest. So, a little Italian lesson :P We call biscotti everything, from cookies to other more special kinds. Try and make them as uniform in size and shape as possible so they bake evenly. Has anyone tried? Thanks! Another idea is that our conversion of pumpkin puree to metrics may have been an issue? We’re so glad you enjoyed them, Georgie! I think I overcooked them as a loaf. in one biscotti. I ve tried this incredible recipe, but I ve used with your diy gluten free recipe. I saw on Instagram that this recipe was now on your blog and I had to make them NOW. Hope that helps! Extreme discipline not to eat them all at once! Stewed Rhubarb (Rhubarb Compote) Jo's Kitchen Larder. I’ve always been afraid of baking because of my history of failures in the past, but this recipe is so straightforward and looks awfully yummy! It tasted amazing, but the texture with the cornmeal made it really uncomfortable for me to eat. love the cornmeal for crunch Hi Manon, is it possible your oven runs hot? oil instead of coconut and added about 1/2 tsp almond flavoring. Oh, and obviously stretchy pants and an oversized sweater are involved. nanners as a sub 4 pumpkin. Vegan Cranberry Pistachio Biscotti Madhurams's Eggless Cooking. Cheers, friends! If you’ve never made biscotti, the concept is very straightforward. I persevered, but even after the first bake and cutting them as gently as I could the dough still crumbled everywhere – do you know why this might be? Thanks for sharing your recipe changes, Shefali :D. This recipe is super-simple to follow and the results were delicious! We’re so glad you enjoyed it, Dalarama! Xo. These look so yummy! I eat biscotti (or a quarter of one) everyday with my coffee. still can’t detect the pumpkin even though I added more, plus I love how the orange zest plays off the dark chocolate drizzle. 176 F is 80 degrees C, not 350!! or I cant find it and I looked hard :), I used winter squash and it is good. I immediately came on line and found this recipe, and I cannot wait to try it. They're quick and easy to make in less than 30 minutes, plus they're 100% vegan, and gluten-free. Thanks so much! Made this this morning and they’re already gone… SO GOOD!!! Next time, would you mind leaving a rating with your review? Is it 1:1 by volume or by weight? If you don’t try, you don’t know if you can do it! I did substitute a few ingredients because I didn’t have everything on hand, but it still turned out amazing! Tomorrow mom going to melt some chocolate and dip these babies. I got 26. I think so! Ding, ding, ding. Have a question? I updated it Oct. 2019 with new photography and additional notes and tips! Sooo Good! Not need to buy biscotti again! Easy recipe to follow, with standard ingredients and the tips are useful too. your recipes never disappoint!!! We ate half of them and froze the rest so that they stayed fresh. Per your instructions, I melted the oil before adding turbinado sugar, the pumpkin puree, etc., but by the time I was ready to mix all the ingredients together, the coconut oil had congealed because we are not in summer anymore! Love your creative modifications. so cool that the recipe is This crunchy snack was popular among sailors because of its long shelf life. Store covered at room temperature for 3-4 days (I found a large jar is ideal). We’d recommend starting with our gluten-free flour blend! We’ll add biscotti to our reader requests list =). I had non-vegans asking for the recipe. Thank you! Notify me of followup comments via e-mail. Well I thought my GF husband should get a chance to try them so I have a GF version in the oven right now. This was my first time attempting vegan biscotti and they turned out perfectly. I used applesauce instead of pumpkin since that’s what I had on hand, but otherwise followed the recipe as written. Thanks so much for the lovely review! I also ended up adding some of the juice from my orange because the mixture was a bit dry. Anyhow, I was looking for a peanut butter based biscotti recipe this week and decided to sub natural peanut butter for the coconut oil and I left out the orange zest. Add pumpkin puree and vanilla and whisk until completely combined. Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! – Next time I’ll use more orange zest or maybe juice or extract, I’m not sure. I ate one today, and the combination of orange, toasted almonds, and chocolate had me savoring every bite! We are so glad you enjoyed them, Sandra! -I didn’t have oranges so I used the zest of two clementines, which worked nicely and gave a delicate flavor I substituted all of cornmeal and 1/2 cup of APF together with 1 cup of whole wheat flour and they are still the perfect crumbly biscotti I have often paid for and bought. I’d like the orange flavor to be much more pronounced. Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! Delicious. Thanks for a great recipe. Make a cookie dough, shape it into two logs, bake until slightly golden brown, and cool. If dipping in chocolate, add chopped chocolate to a mixing bowl and microwave in 30 second increments until melted, or melt over a double boiler on the stovetop. This has been my “go to” biscotti recipe forever. Add almonds and stir once more to evenly disperse. 2021 - Explorez le tableau « Biscotti » de Chiara Fiozzi, auquel 491 utilisateurs de Pinterest sont abonnés. I basically only cook with your recipes :) I would love to be able to have all your amazing recipes all together in an app. Best vegan scone (we call biscuits scones here in NZ) recipe I have made yet! Next time I would put in less sugar – maybe 1/2 cup. I used walnut pieces instead since that’s what I had around. I did have to make a couple of substitutions, for some reason I had to add almost 3x sweet potato puree and extra olive oil to make it into a wet dough, but it still turned out great! I made this and my family stated restraunt quality and has requested more ASAP! My husband said they tasted better than the non vegan biscotti he had purchased! If you give this recipe a try, let us know what you think! I’m thinking cranberry and pistachio next with some white chocolate. You would never guess pumpkin puree is involved. Bake the loaves for 25-30 minutes, or until just slightly brown on the edges. These biscottis were just incredible. 23 déc. If you experiment with it, report back on how it goes! Hi Bhavisha, we think almond flour would make it too soft/crumbly. Fingers pointing toward me. Arrange slices on and ungreased. Love your flavor ideas. I just pulled these out of the oven 10mins ago. Hi can all purpose gluten free flour be used in this recipe? Love that these contain pumpkin puree and coconut oil, and no eggs – just simple ingredients. That sounds delicious, Dorota! I decided to make this after having leftover pumpkin puree from the Minimalist Baker vegan sugar cookies – also amazing. So I made them and they are pretty delicious! I am inlove with your recipes. Love love love this recipe! I followed the recipe exactly just didn’t dip in chocolate. And, as you might’ve guessed, this crunchy cookie traditionally enjoyed with a hot beverage originates from Italy – swoon. Fate! They turned out perfectly! OMG these look like biscotti from a cafe…..and I made them!! So easy and delicious. It just turn brown very quickly and I’m sure I had it at 176° celsius… I’ll give it another try but if anything come to your mind, please advise. We’d love to see what you come up with. 13 avr. Still, I decided to take the plunge with this recipe. Hello Dana- These are sensational! Almond Coconut Flour Biscotti {vegan, grain-free}, 4-Ingredient Vegan Almond Flour Biscotti {Keto Option}, Vegan Pumpkin Almond Flour Biscotti {keto option}, Healthy 2-Ingredient Coconut Biscotti {Vegan, Keto Option}, Strawberry Almond Flour Crumble {Vegan, Keto Option}, Italian White Bean Soup {vegan, oil-free, high protein}, Easy Split Pea Curry {vegan, high protein, oil-free}, 3-Ingredient Black Bean Chili {vegan, oil-free, high protein}, Chickpea Pasta e Fagioli (vegan, high protein, grain-free}, Roasted Carrot White Bean Soup {3-Ingredients, vegan, easy}, Vegan Spinach Artichoke Soup {easy, high protein}, Preheat oven to 300F. That’s it! 2021 - Explorez le tableau « Végétarien-Vegan » de Au Plaisir, auquel 334 utilisateurs de Pinterest sont abonnés. These are so yummy and were totally doable. Thanks!!! I used almond extract instead of vanilla and added rind from a whole orange. 26 janv. These look yummy, and I’d love to try it, but was wondering if there’s a gluten free substitution for the white flour? Voir plus d'idées sur le thème vegetarien, cuisine végétarienne, recette … I also only used all-purpose flour. They’re: CrunchySlightly tender on the insidePerfectly sweetOrange-scentedStudded with toasted almondsInsanely delicious& Easy to make. I used a silicone baking mat. You never let me down! Anyway, they turned out perfectly and were well loved by all even with my booboo. They came out perfect! I made these last night and they were fab!! Faites cuire à 160°C (thermostat 5) pendant … The only difference so far is that the GF batter was much wetter so I had to add extra GF flour – probably about a 1/3 of a cup until I had the right, stiff consistency needed. How does Lime Macadamia Nut Biscotti sound? Dana these look soo yummy! We’d recommend using our gluten-free flour blend. I’ve made this four times now. For the gluten-free folks, please know that I used the Bob’s Red Mill baking mix 1:1 and it was just fine. Can you use almond flour instead of the cornmeal? Otherwise, suitable alternatives might be mashed banana for a “banana bread” flavor, or applesauce. And omg YUM they sound delicious! Used homemade Apple sauce (100g) instead of pumpkin purée- worked a treat. I added some honey to this instead of using as much sugar and it turned out really well. Made these over the weekend and they are soooo tasty. The orange zest was such an amazing touch. I used chocolate chips instead of almonds- so I can send them to school with my kids- nut free school. I made a double batch and they taste GREAT and love the texture. -I reduced the sugar to 2/3c. From our take on chocolate layer cake to two kinds of baked fruit crisps, these vegan desserts (made sans dairy!) Thank you for sharing! Melt coconut oil in a large mixing bowl. Thanks for a great recipe. I’m making these every week forever. A quick recipe to whip up and so delicious to have on hand for slathering on all the things, homemade pumpkin butter is easy to make and freezer friendly! I mean – surely EVERYTHING is better dipped in chocolate.