Harvest Biscotti
Nutritional Info
- Servings Per Recipe: 40
- Amount Per Serving
- Calories: 113.9
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 21.2 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 1.6 g
- Protein: 1.9 g
View full nutritional breakdown of Harvest Biscotti calories by ingredient
Introduction
A few vegan sweet potato biscotti go perfectly with afternoon tea. These are 75% whole grain and studded with pecans and dried cranberries. A few vegan sweet potato biscotti go perfectly with afternoon tea. These are 75% whole grain and studded with pecans and dried cranberries.Number of Servings: 40
Ingredients
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½ cup oil
⅔ cup sugar
½ cup firmly packed brown sugar
6 tbsp mayo
2 tbsp egg replacer
1 cup cooked, mashed sweet potato (1 large sweet potato)
1 tbsp vanilla extract
1 cup all-purpose flour
3 cups whole wheat flour
1 tbsp baking powder
1 tsp cinnamon
½ tsp ginger
¼ tsp nutmeg
1/4 tsp salt
½ cup finely chopped pecans
½ cup dried cranberries
Directions
Beat oil, sugars, mayo, egg replacer, sweet potato and vanilla until blended.
Add flours, baking powder, cinnamon, ginger, nutmeg and salt and beat at low speed until blended.
Knead in pecans and cranberries.
Divide dough in half and shape each portion into a 10" x 6" log on a lightly greased cookie sheet.
Bake at 375° for 25 minutes. Cool to the touch. Reduce oven temperature to 325°.
Cut each log crosswise into ½ -thick slices with a serrated knife. Place slices, cut side down, on ungreased cookie sheets.
Bake at 325° for 15 minutes; turn slices over and bake 15 more minutes. Turn slices upright, and return to oven. Turn oven off, and leave in oven to cool completely
Serving Size: makes 40
Number of Servings: 40
Recipe submitted by SparkPeople user JO_JO_BA.
Add flours, baking powder, cinnamon, ginger, nutmeg and salt and beat at low speed until blended.
Knead in pecans and cranberries.
Divide dough in half and shape each portion into a 10" x 6" log on a lightly greased cookie sheet.
Bake at 375° for 25 minutes. Cool to the touch. Reduce oven temperature to 325°.
Cut each log crosswise into ½ -thick slices with a serrated knife. Place slices, cut side down, on ungreased cookie sheets.
Bake at 325° for 15 minutes; turn slices over and bake 15 more minutes. Turn slices upright, and return to oven. Turn oven off, and leave in oven to cool completely
Serving Size: makes 40
Number of Servings: 40
Recipe submitted by SparkPeople user JO_JO_BA.
