Vegan Gingerbread Biscotti with cranberries, almonds, candied ginger
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
10
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Calories
125 kcal
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Course
Baked Goods
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Cuisine
American
Vegan Gingerbread Biscotti with cranberries, almonds, candied ginger
Description
The Vegan Gingerbread Biscotti recipe starts by combining wet ingredients—blackstrap molasses, non-dairy milk, chia seed meal, sugar, almond butter, oil, and vanilla—with dry ingredients like wheat flour, gingerbread spice blend, salt, baking powder, and baking soda. After mixing, dried cranberries, almonds, and finely chopped candied ginger are added for texture and flavor.
The dough is shaped into a flat log and baked at 350°F until edges are crisp and the center is set but still yields slightly to touch. After cooling, it is sliced into individual biscotti pieces and baked again at 300°F to achieve a firm, crisp texture necessary for biscotti. The spices and molasses provide a distinct gingerbread flavor balanced by the fruity cranberries and nutty almonds.
These biscotti can be enjoyed with coffee or tea, providing a crunchy, spiced snack. Adjusting molasses and nut butter amounts can intensify flavor or sweetness as preferred. The biscotti hold well after baking and can be stored for later enjoyment.
Ingredients
Wet:
- 1 Tbsp blackstrap molasses
- 1/4 cup non-dairy milk
- 2 tsp chia seed meal or 1 tbsp flax seed meal
- 1/4 cup sugar 1 tbsp more for sweeter
- 3 tbsp almond butter or peanut butter
- 1 tsp neutral cooking oil or use more almond butter, generic cooking oil
- 1 tsp vanilla extract
Dry:
- 1 cup wheat flour or Spelt flour
- 1.5 to 2 tsp gingerbread spice or use 1 tsp ginger, 1/2 tsp cinnamon, a generous dash of ground nutmeg, clove and black pepper
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
Addins:
- 1 to 2 tbsp dried cranberries
- 1 to 2 tbsp candied ginger finely chopped
- 1 to 2 tbsp almond or chopped pistachios, slivered
Instructions
- Preheat the oven to 350 degrees F / 180ºc.
- 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 / 150ºc 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.
Notes
- Increase molasses to 2 tablespoons and nut butter to 2 tablespoons for a stronger molasses flavor.
- Nutritional values are calculated based on one serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Calories | 125kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Sodium | 99mg | 4% |
| Potassium | 110mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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