AuthorKeith
RatingDifficultyBeginner

Vegan pumpkin pecan biscotti is ideal for dipping into a cup of hot tea or coffee. Almond and spelt flour are used to make these vegan biscotti as well as hemp hearts to provide texture and protein. Because biscotti preserves well, they are the perfect Holiday presents for loved ones!

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vegan pumpkin pecan biscotti

Makes 24 biscotti

Vegan Pumpkin Pecan Biscotti Ingredients

 2 tbsp Hemp&fork Hemp Hearts
 3 tbsp water
 1 cup almond flour
 2 cups spelt flour
 2 tsp baking powder
 2 tsp cinnamon
 ½ tsp ground cloves
 ½ tsp ground ginger
 ½ tsp nutmeg
 ¼ tsp sea salt
 1 cup coconut sugar
 1 tsp vanilla extract
 ¾ cup canned pumpkin puree
 2 tbsp coconut oil
 ¾ cup chopped pecans
  cup melted vegan-friendly dark chocolate

Vegan Pumpkin Biscotti Recipe Directions

1

Start by preheating oven to 325°F

2

In a small mixing dish, combine ground hemp hearts and water. Leave for 10 minutes to thicken.

3

Whisk together almond flour, spelt flour, baking powder, cinnamon, ginger, cloves, nutmeg, and salt in a large mixing basin.

4

In a medium mixing bowl, combine the coconut sugar, vanilla extract, pumpkin puree, and melted coconut oil. Whisk in the hemp mixture to blend.

5

Combine the wet and dry components. Stir until mostly blended). Stir in the pecans until they are evenly distributed.

6

Place the dough on a lightly floured surface. Gently knead the dough a few times with lightly floured hands to incorporate any remaining flour. Form the dough into two balls. Form one ball into a 1-inch-tall, 4-inch-wide log with flat ends. Place the log on a baking sheet lined with parchment paper. Repeat.

7

Bake for 30 minutes, or until the exterior is golden brown. Allow the logs to cool on the baking sheet for 20 minutes, or until they are warm to the touch.

8

Slice the still-warm logs crosswise into 1-inch thick pieces using a sharp serrated knife. Place the pieces back on the baking sheet with care. Bake for 10 to 12 minutes, or until the tops are crisp to the touch. Bake for a further 10 to 12 minutes, or until crisp.

9

Allow to cool fully before sprinkling with melted chocolate. Cookies should be stored in an airtight container.

10

Serve and enjoy!

 

We thought it was fitting to produce pumpkin-flavored biscotti since everyone has already gone pumpkin-crazy by this time of year. The end result is fantastic! Pumpkin goes well with warm spices like cinnamon, ginger, cloves, and nutmeg. And a sprinkle of dark chocolate on top.

Blanched almonds give traditional biscotti their crunch. Instead, we used pecans, which go well with the pumpkin and spice tastes of the season. We didn't want to leave out the almonds entirely, so we used almond flour as the foundation of the dough. Making lighter, more buttery biscotti required the addition of almond flour. And the spelt flour holds everything together; moreover, because almond flour burns rapidly, it increased uniformity and dependability throughout baking. And, in order for as many people as possible to enjoy these delectable treats, we made this recipe vegan.

Vegan Pumpkin Pecan Biscotti

Baking biscotti is a really simple technique. After you've combined the dough, form it into two long logs for the first bake. The outside of the dough should be a gorgeous golden brown after the first trip to the oven. The next step is to slice the dough, but first allow it to cool. After approximately 20 minutes, they're usually cold enough to handle but still somewhat warm on the inside. This is precisely what you want since allowing them to cool for too long might make them tough to cut.

When cutting, use a sharp serrated knife. You may customize the size of your biscotti. If you want enormous, lengthy biscotti like the ones at coffee shops, cut at an angle for longer strips. We wanted ours to be more "snack size," so we cut straight through the short end of the wood. Handle the pieces with care to prevent fracturing them, and set them on a baking sheet for the second bake.

Because biscotti aren't normally very sweet, we like to sprinkle some chocolate deliciousness on top. To adorn the biscotti, we used a luscious handmade vegan chocolate drizzle. Store-bought melted chocolate works perfectly well. Just make certain that everything is vegan-friendly.

We hope you enjoy this recipe and it becomes a holiday tradition in your household. Not only is it delicious it is healthy and loaded with protein. Affordable, east to make, a favorite of children you can not go wrong with this tasty recipe.

Ingredients

 2 tbsp Hemp&fork Hemp Hearts
 3 tbsp water
 1 cup almond flour
 2 cups spelt flour
 2 tsp baking powder
 2 tsp cinnamon
 ½ tsp ground cloves
 ½ tsp ground ginger
 ½ tsp nutmeg
 ¼ tsp sea salt
 1 cup coconut sugar
 1 tsp vanilla extract
 ¾ cup canned pumpkin puree
 2 tbsp coconut oil
 ¾ cup chopped pecans
  cup melted vegan-friendly dark chocolate

Directions

1

Start by preheating oven to 325°F

2

In a small mixing dish, combine ground hemp hearts and water. Leave for 10 minutes to thicken.

3

Whisk together almond flour, spelt flour, baking powder, cinnamon, ginger, cloves, nutmeg, and salt in a large mixing basin.

4

In a medium mixing bowl, combine the coconut sugar, vanilla extract, pumpkin puree, and melted coconut oil. Whisk in the hemp mixture to blend.

5

Combine the wet and dry components. Stir until mostly blended). Stir in the pecans until they are evenly distributed.

6

Place the dough on a lightly floured surface. Gently knead the dough a few times with lightly floured hands to incorporate any remaining flour. Form the dough into two balls. Form one ball into a 1-inch-tall, 4-inch-wide log with flat ends. Place the log on a baking sheet lined with parchment paper. Repeat.

7

Bake for 30 minutes, or until the exterior is golden brown. Allow the logs to cool on the baking sheet for 20 minutes, or until they are warm to the touch.

8

Slice the still-warm logs crosswise into 1-inch thick pieces using a sharp serrated knife. Place the pieces back on the baking sheet with care. Bake for 10 to 12 minutes, or until the tops are crisp to the touch. Bake for a further 10 to 12 minutes, or until crisp.

9

Allow to cool fully before sprinkling with melted chocolate. Cookies should be stored in an airtight container.

10

Serve and enjoy!

Vegan Pumpkin Pecan Biscotti

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