Cranberry Walnut Biscotti (Vegan)
Try this Cranberry Walnut Biscotti (Vegan) recipe, or contribute your own.
Try this Cranberry Walnut Biscotti (Vegan) recipe, or contribute your own.
- Carbohydrate 12.9562872727273 g
- Cholesterol 0 mg
- Fat 2.69650204545455 g
- Fiber 1.06268863251399 g
- Protein 2.6305275 g
- Saturated Fat 0.263064795454546 g
- Serving Size 1 1 Serving (27g)
- Sodium 17.2208636363636 mg
- Sugar 11.8935986402133 g
- Trans Fat 0.171102363636363 g
- Calories 85 calories
Step-by-step
- Mix ingredients together in mixer. (Dont over mix.)
- Turn the gooey dough onto a baking pan (spray with pan release like a pan release agent first). Using a spatula, shape into two logs, about 2.5 to 3 inches wide and 10-12 inches long.
- Bake at 350 degrees for 20 minutes (until dough loses its shine & is browned a bit.) Remove logs to a cooling rack. Cool for 10 minutes. Slice logs on a sharp diagonal, cutting about 10-12 slices per log.
- Place slices back on cookie sheet, laying cut side down. Bake 10 min. each at 300 degrees (turning once during second baking).
- Remove to rack and completely cool.
- * 1 tablespoon flax seed + 3 tablespoons water (boiled, then seed removed) = 1 egg replacement. You can also use 2 egg whites for each egg called for in a recipe. This recipe originally called for 2 eggs (whole), plus 2 egg whites, so the flax liquid required totals 8 tablespoons or ? cup (3 T. per egg, plus 1 T. per white.)
- per biscotti calories: 105.5 fat: 2.3g saturated fat: .2 choloesterol: 0g carbohydrate: 19.1g dietary fiber: .5g protein: 2.7g sodium: 66mg
- % of the following vitamins and minerals based on a 2000 calorie per day diet: Vitamin A: 0% Vitamin C: 0% Calcium: 2% Iron: 5%
- variations: * replace the soy flour with cocoa, and replace the walnuts with hazelnuts. * replace the walnuts with dried figs and/or currants (this will reduce the total fat per serving too.) * use a mixture of flours instead of wheat or spelt-such as rice flour, soy flour etc. * replace the soy flour with cornmeal for extra crunchiness and replace the sugar with 1/3 cup maple syrup * a real zinger is to replace the walnuts with diced candied ginger
- Posted to fatfree digest V97 #268 by "C. Martin" <Charisa@MoonstruckMuses.com> on Nov 17, 1997
Standard baking formulas rely on whole eggs for structure and moisture, but this formulation uses a boiled flaxseed mixture to achieve the necessary hydration without animal products. Because plant-based binders lack the protein coagulation of eggs, handling the dough requires specific technique adjustments to prevent crumbling during the crucial second drying phase.
- Mix the dough only until combined to avoid developing excess gluten from the spelt flour, which causes a tough rather than crisp texture.
- Shape the wet dough into two flat logs measuring roughly 2.5 to 3 inches wide and 10 to 12 inches long using a spatula coated lightly with oil.
- Bake the initial logs at 350 degrees Fahrenheit for 20 minutes until the surface loses its glossy sheen and shows light browning.
- Allow the baked logs to rest on a wire rack for precisely 10 minutes before slicing on a sharp diagonal.
- Return the individual slices to the sheet pan cut-side down and bake at 300 degrees Fahrenheit for 10 minutes per side, turning once.
Dry cookies stored in an airtight container maintain their crisp structural integrity for up to two weeks. Stale pieces regain their initial texture when flashed in a 300-degree oven for three minutes.
