Pumpkin - Coconut Biscotti

Name: Pumpkin - Coconut Biscotti Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 14
Ingredients: � cup melted coconut oil; � cup granulated sugar; 1 tbsp egg replacer powder; � cup pumpkin puree; � tsp coconut extract; 1 tsp vanilla extract; 1 cup all-purpose flour; � cup spelt flour; 1 tsp baking powder; 1 tsp cinnamon; � tsp ground ginger; � tsp cardamom; � tsp salt; � cup + 2 tbsp sweetened shredded coconut divided

Minutes to Prepare: 30
Minutes to Cook: 45

Number of Servings: 14

Ingredients

� cup melted coconut oil � cup granulated sugar1 tbsp egg replacer powder� cup pumpkin puree� tsp coconut extract 1 tsp vanilla extract1 cup all-purpose flour� cup spelt flour1 tsp baking powder1 tsp cinnamon� tsp ground ginger� tsp cardamom� tsp salt� cup + 2 tbsp sweetened shredded coconut, divided

Directions

Preheat oven to 350F and line a large baking sheet with parchment paper
In a large bowl, combine coconut oil, sugar, and egg with a mixer for about 1 minute or until very well blended. Mix in pumpkin puree and extracts.
Mix in the flours, baking powder, cinnamon, ginger, cardamom and salt.
Fold � cup of the coconut into the dough.
Shape into a long roll on the prepared baking sheet and pat down to �" high.
Pat on remaining coconut
Bake for 25 minutes or until lightly golden brown.
Carefully remove from pans and place on cooling racks.
When biscotti had cooled enough to handle, but is still warm, cut into slices about �� wide.
Place slices, cut side down, back on the baking sheet.
Bake for 10 minutes, then flip and bake for another 10 minutes.

Serving Size:�Makes 14

Servings Per Recipe: 14

Nutritional Info Amount Per Serving