Vegan Churro Biscotti - Cinnamon Sugar Biscotti
User Reviews
5.0
45 reviews
Excellent
Vegan Churro Biscotti - Cinnamon Sugar Biscotti
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These Vegan Churro Biscotti with Cinnamon Sugar are perfectly crunchy for dunking in a hot cup of coffee, tea, or cocoa, or on their own. Impossible to eat just one!
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Ingredients
- 1 1/2 cups flour I use all-purpose
- 1 tbsp cornstarch
- 2 tbsp almond flour , Omit to make nut free
- 1.5 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
wet ingredients:
- 1/2 cup non dairy milk
- 1 tbsp oil
- 2 tbsp maple syrup
- 3 tbsp sugar
To coat:
- 1 1/2 tbsp sugar I use a mixture of coconut sugar and brown sugar
- 1 tsp cinnamon
Instructions
- In a bowl, mix the flour, cornstarch, almond flour, baking powder, salt, and cinnamon, and set aside.
- In another bowl, mix the non dairy milk, oil, maple syrup, and sugar. Mix well until the sugar is dissolved.
- Combine the wet with the dry, and mix to make a sticky, stiff doughy mixture. Transfer this to a parchment-lined baking sheet.
- Wet your hands and using more water, shape the mixture into an oval, and press it down to even it out so that it is about 1/2-3/4 inches thick. Keep pressing, use a couple more drops of water for whenever it gets sticky again, and keep pressing and spread it out.
- In a small bowl, mix the sugar and cinnamon for topping until well combined, and then sprinkle this all over the dough(which should still be a bit wet on the top). Press it down lightly with your hands if needed.
- Bake at 350 degrees F(180 C) for 22-25 minutes. Check with a toothpick in the center.
- Remove the baking sheet, and let it cool completely, then using a very sharp or serrated knife, slice the oval into 1/2 inch thick slices. Spread these slices over the parchment-lined baking sheet again, flattened on the wider side of the biscotti.
- Bake at 275 degrees F (135 C) for 1 hour, or until the biscotti is crisp to your preference.
- Cool completely and then store in an airtight container and keep on the counter for up to three weeks. You can also ice these with a simple icing of sugar and non-dairy milk.
Notes
- Gluten free: Use a mix of 1 cup of oat flour 1/2 a cup of almond flour and 2 tablespoons of cornstarch or potato starch
- If you want long slices like a coffee shop biscotti, slice the logs at an angle.
- After the first bake, allow the biscotti loaf to cool, If you cut them when they are hot the slices will crumble.You can even bake the log a day in advance and then complete the slicing and second bake the next day.
- After the second bake, make sure that the vegan biscotti cool on a wire rack to allow them to crisp completely.
- You can also ice these with a simple icing of sugar and non-dairy milk. Or go "churros con chocolate" and drizzle them with melted dark chocolate.
Nutrition Information
Show Details
Calories
53kcal
(3%)
Carbohydrates
10g
(3%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
32mg
(1%)
Potassium
44mg
(1%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Calcium
26mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 53 kcal
% Daily Value*
| Calories | 53kcal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 32mg | 1% |
| Potassium | 44mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
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