Whole Wheat Cranberry Pistachio Vegan Biscotti
Quick and easy vegan biscotti with cranberries and pistachios is the perfect festive treat anytime of day. Enjoy them with your morning coffee, your afternoon tea, or just because.
Servings: 24
Calories: 137kcal
Ingredients
- 1 ¾ cups white whole wheat flour
- 1 cup coconut sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup cashew butter
- ½ cup canned full fat coconut milk
- 1 teaspoon pure vanilla extract
- ½ cup dried cranberries
- ½ cup shelled pistachios
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a food processor, combine the flour, sugar, baking powder and salt. Process for a few seconds to blend.
- Add the cashew butter and process until combined.
- Add the coconut milk and vanilla and process again until blended well and the mixture is moist throughout.
- Add the pistachios and dried cranberries and pulse a few times to mix.
- Turn the mixture out onto a clean surface and mash it together. There may be some crumbly bits left behind...gather them up and mash them into the dough until everything sticks together.
- Shape the dough into a disc shape and cut it in half.
- Shape each half into a log...about 12 inches long...and then press down on the tops slightly to make them flatter.
- Carefully transfer the logs to the prepared baking sheet (I used two flat spatulas slid underneath to help with this).
- Bake for 20 minutes and then let cool on the baking sheet for about 10 minutes.
- Carefully transfer the logs onto a cutting board and slice horizontally into ½ -1 inch slices (mine were about ¾ inch). Place the slices, cut side down, back onto the baking sheet and bake another 7 to 8 minutes until lightly browned. Keep an eye on them - if yours are on the thinner side, they will take less time...if they are thicker, you might need a minute or two more.
- Let cool on the baking sheet (if you can wait that long). They will continue to crisp up more as they cool.
Notes
*You can use store bought or homemade cashew butter.
This recipe yields anywhere from 20-30 cookies depending on how wide you cut the slices.
Nutrition
Calories: 137kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Sodium: 46mg | Potassium: 33mg | Fiber: 2g | Sugar: 11g | Calcium: 10mg | Iron: 0.7mg