Chocolate Pecan Biscotti
Karina’s Kitchen
These agave sweetened biscotti are also vegan- no eggs or butter. But if you prefer using eggs in this recipe, choose two large organic happy eggs instead of the egg replacer I used.
ingredients
- Whisk together your dry ingredients in a large bowl:
- 1 cup millet flour
- 2/3 cup buckwheat flour
- 1/3 quinoa flour
- 1/2 cup unsweetened cocoa
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- Pinch of nutmeg, to taste
- 1 teaspoon xanthan gum
- Add in:
- 1/2 to 3/4 chopped pecans or walnuts, if desired
- In a separate bowl, blend:
- 1/2 cup Spectrum Organic Shortening
- 2/3 cup organic raw agave nectar
- 1/3 cup sesame tahini or sunflower seed butter
- 1 tablespoon bourbon vanilla extract
- Egg Replacer for 2 large eggs
- 2 tablespoons hemp milk, more if needed
directions
See full recipe on Karina’s Kitchen »notes
I used Ener-G Egg Replacer made with warm water. Replace hemp milk with nut milk, if you prefer.
Source: Karina’s Kitchen
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