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Vegan Multiseed Biscotti 全植物多種籽義大利脆餅
Nutty, crunchy, and full of a variety of seeds, these Vegan Multi-seed Biscotti are nutritious and delicious snack! Also, you don't need oil or butter for this recipe.
Prep Time
10
minutes
mins
Cook Time
50
minutes
mins
Resting
30
minutes
mins
Total Time
1
hour
hr
30
minutes
mins
Cuisine:
Italian
Keyword:
dairy-free, vegan
Servings:
6
people
Author:
Nora Hsu
Ingredients
1
Tbsp
flax meal 亞麻籽粉
3
Tbsp
water 水
92
g (½+⅛)
whole-wheat pastry flour 全麥低筋麵粉
or all-purpose flour
2
Tbsp
granulated sugar 顆粒蔗糖
¼
tsp
ground cinnamon 肉桂粉
¼
tsp
baking soda 小蘇打粉
¼
tsp
baking powder 泡打粉
¼
tsp
salt 鹽
black pepper 黑胡椒粉
70
g
almonds 杏仁
toasted & roughly chopped1/2 cup
2
Tbsp
pumpkin seeds 南瓜籽
~ 25 g
2
Tbsp
sunflower seeds 葵花籽
~28 g
2
Tbsp
white sesame seeds 白芝麻
12 g
1
Tbsp
quinoa 藜麥
¼
tsp
vanilla extract 純香草精
optional
Instructions
Preheat oven to 175 C / 350 F. Line a baking sheet with parchment paper.
Make the flax egg first by mixing the flax meal with water. Set it aside.
In a mixing bowl, add the dry ingredients except for the almonds. Give them a mix.
Add the flax egg and vanilla extract. Stir to combine all.
Add in the chopped almonds and mix well. Then form it into a flat log.
Place the log on the baking sheet. Bake at 175 C for 25 minutes.
Remove and let it cool. Make sure you let it cool down. Otherwise, it's easy to fall apart.
Slice the log into long cookie pieces. Let each biscotti cookie lie down on the baking sheet.
Bake at 150 C for another 25 minutes. Let it cool in the oven completely. Done.
中文版
先混合亞麻籽粉和水,靜置於一旁備用
於一攪拌碗中,混合除了杏仁的乾料
接著加入亞麻籽液和香草精,混拌均勻
再加入略切杏仁,塑型成一個扁長方體
放入烤箱,以 175 C 烘烤 25 分鐘
取出,置於網架上放涼,之後再將長方體切成長條片塊,將其平躺於烤盤上
以 150 C 再烤 25 分鐘,讓它們在烤箱內放涼即可
Notes
Storage: Store in an air-tight jar for 2-3 weeks.
Adapted from
David Lebovitz