Eggless Vanilla Caramel Biscotti
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 152.1
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 180.8 mg
- Total Carbs: 37.7 g
- Dietary Fiber: 1.9 g
- Protein: 2.8 g
View full nutritional breakdown of Eggless Vanilla Caramel Biscotti calories by ingredient
Introduction
This vegan biscotti is not lacking in caramel flavour at all - a full 3/4 cup of vegan caramel sauce sweetens the Kamut flour dough, while flaxseeds add a touch of extra binding power. Topped with slivered almonds they're a great addition to a mug of dark roast coffee. This vegan biscotti is not lacking in caramel flavour at all - a full 3/4 cup of vegan caramel sauce sweetens the Kamut flour dough, while flaxseeds add a touch of extra binding power. Topped with slivered almonds they're a great addition to a mug of dark roast coffee.Number of Servings: 14
Ingredients
-
1 cup flour
1 cup Kamut flour
2 tbsp ground flax seeds
1 tbsp baking powder
1 tsp Kosher salt
¼ cup packed brown sugar
¾ cup vegan salted caramel sauce
1 tbsp vanilla extract
2 tbsp slivered almonds
Tips
Caramel: http://www.yummysmells.ca/2013/01/simple-salted-caramel-sauce.html
Adapted from http://www.theironyou.com/2013/02/vegan-vanilla-biscotti.html
Directions
Preheat oven 350°F and line a baking sheet with parchment paper.
In a bowl, combine flours, flaxseeds, baking powder and salt in a bowl.
Mix together the sugar, caramel sauce and vanilla, then add to the flour mixture.
Mix to form a relatively firm dough (a little stiffer than chocolate chip cookies). If it’s too dry, add a little non-dairy milk at a time to get a good consistency.
Form the dough into a rectangle about 12” long and 3” wide. Sprinkle with almonds, gently pressing them into the top of the dough.
Bake for 30 minutes.
Cool for 10 minutes, then move to a cutting board and cut into ½” slices with a serrated knife.
Set the slices on the cookie sheet, cut side down, and bake for 10 minutes. Carefully flip the slices and bake 12 minutes longer.
Cool 10 minutes on the baking sheet before transferring the slices to a cooling rack.
Serving Size: Makes 14
Number of Servings: 14
Recipe submitted by SparkPeople user JO_JO_BA.
In a bowl, combine flours, flaxseeds, baking powder and salt in a bowl.
Mix together the sugar, caramel sauce and vanilla, then add to the flour mixture.
Mix to form a relatively firm dough (a little stiffer than chocolate chip cookies). If it’s too dry, add a little non-dairy milk at a time to get a good consistency.
Form the dough into a rectangle about 12” long and 3” wide. Sprinkle with almonds, gently pressing them into the top of the dough.
Bake for 30 minutes.
Cool for 10 minutes, then move to a cutting board and cut into ½” slices with a serrated knife.
Set the slices on the cookie sheet, cut side down, and bake for 10 minutes. Carefully flip the slices and bake 12 minutes longer.
Cool 10 minutes on the baking sheet before transferring the slices to a cooling rack.
Serving Size: Makes 14
Number of Servings: 14
Recipe submitted by SparkPeople user JO_JO_BA.