Vegan Pumpkin Spiced Biscotti, I bet you won’t be able to resist them. Traditional biscotti with an autumnal flavour that can last for weeks ( not likely to happen in my house ). These pumpkin biscotti are loaded with spices, studded with toasted almonds and plenty of pumpkin flavours. They are perfect accompanied with your pumpkin-themed coffee. We love pumpkin, but I rarely use in baking but this time I had a perfect occasion or an excuse. My mum brought a different kind of squash and pumpkin, from PYO farm. We ate them roasted, simmered delicious curry with it and enjoyed in Moroccan vegetarian Tagine. Mango and mixed Nuts and Oat, Red Pepper and Coriander Biscotti recipes Notes :- Instead of almonds Pecan can be added too. You will need :-
450 g plain flour 240 g melted coconut oil 1 cup pumpkin puree 2 tsp. pumpkin spice 300 g cane sugar 125 g fine cornmeal 100 g toasted almonds 2 tsp. vanilla extract 3 tsp. baking powder 1/2 tsp. salt
Method :- Preheat the oven to gas mark 4, 350F or 180C. In a big bowl combine sugar and melted coconut oil. Add pumpkin puree and vanilla extract and whisk until well combined. Now add flour, cornmeal, salt, baking powder and pumpkin spice and mix everything but try not to over mix. Add chopped almonds or pecans and mix just once. Line a baking sheet with parchment paper, divide the batter into four equal parts and place on a flour surfaced board. Now pat each half batter and shape them into a log around 10 inch long, 1 inch thick and 3-4 inch wide.Place on a baking tray and bake 35-40 minutes until firmed.Cool about 10 minutes on a wire rack, then place them onto chopping board and cut biscotti into a thin slice using serrated knife. Place the cut biscotti on a baking tray again and bake them about 15-20 minutes or till lightly brown.Remove them from the oven and let it cool on a wire rack.Can be store up to 2 weeks in loosely in air tight container.Serve with tea or coffee. Recipe loosely adapted from here Thank you for stopping by and reading this post ! We hope to see you again soon 🙂
