Description
These chia seeds and lemon biscotti are crunchy, lemony and perfect to dip in your morning of afternoon coffee or tea. You can add in any of your favorite flavors and mix-ins to customize this vegan Italian biscotti. Perfectly, comforting and crunchy.
Ingredients
Scale
- 2 cups all purpose flour or white whole wheat flour
- 1 tsp baking powder
- 1/8 tsp salt
- 1/2 cup unsweetened plant based milk
- 2 tbsp chia seeds
- 4 tbsp coconut oil, at room temperature
- 1/2 cup light brown sugar
- The zest of 1 lemon
- 1 tsp natural vanilla extract
- 1/2 cup chopped raw cashews
- 2 tsp sugar (for sprinkling)
Instructions
- Preheat the oven to 350F. Line a baking sheet with parchment paper
- Combine the flour, baking powder and salt in a bowl
- Mix the milk and chia seeds in a small bowl and set aside
- Cream the coconut oil and brown sugar with an electric mixer for 2-3 minutes, until fluffy. Add the soaked chia seeds, lemon zest and vanilla extract and mix for another minute. Reduce the speed to low and slowly add the flour mixture. Mix until just combined. Add the cashews and mix with your hands or a wooden spoon
- Divide the dough into two pieces and form 2- 11inch x 2inch logs (try to keep the cashews in the dough and not the surface, so they're easier to cut). Sprinkle the top of each log with one teaspoon of sugar
- Bake at 350F for 30-35 minutes until golden brown. Let cool for 10 minutes
- Slice each log into approximately 1/2 inch pieces. Reduce the oven temperature to 325F, arrange the slices on the baking sheet and bake for 20 minutes, turning the biscotti over half way through. Let cool completely before serving
- Prep Time: 20 mins
- Cook Time: 55 mins
- Category: Cookies
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotti
- Calories: 75
- Sugar: 3.7
- Sodium: 13.9
- Fat: 3
- Saturated Fat: 1.6
- Unsaturated Fat: 1.1
- Trans Fat: 0
- Carbohydrates: 10.8
- Fiber: .6
- Protein: 1.3
- Cholesterol: 0