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Sweet Potato Vegan Biscotti (with Spent Grain!)

Course Dessert
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 24
Author Fiona Saluk

Ingredients

  • 1 cup almond flour
  • 1 cup spelt flour
  • 1 cup spent grain flour can sub with spelt flour or brown rice flour, or all-purpose
  • 2 chia eggs
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tbsp pumpkin pie spice
  • 1 tsp pure vanilla extract
  • 1 cup coconut sugar can sub white sugar
  • 3/4 cup sweet potato puree
  • 2 tbsp coconut oil
  • 1/2-1 cup chopped walnuts optional

Instructions

  1. Preheat oven to 325F and line a baking sheet with parchment paper
  2. In a medium bowl combine flours, baking powder, and spices
  3. In a small bowl, combine sugar, vanilla, chia eggs, sweet potato and oil
  4. Stir the wet ingredients into the dry until incorporated, add in the walnuts if using
  5. Remove the dough from the bowl onto a lightly floured surface and gently knead the dough until no flour is visible, and it has become soft. Dough will be sticky.
  6. Divide the dough into two equal parts and roll into logs about 3/4" high and 4-5" wide, depending on how long you want your cookies to be.
  7. Place on parchment lined baking sheet and bake for 30 minutes or until golden brown
  8. Remove both logs from oven and let cool on the pan for about 15-25 minutes
  9. Once logs have cooled down, use a serrated knife to slice them into cookies, each about 1" thick
  10. Line the cookies up on the baking sheet and return to the oven for another 12-15 minutes.
  11. Remove the cookies and flip each one oven before returning to the oven for another 12-15 minutes.
  12. Depending on your oven and the thickness of your cookies they made need an additional 5-10 minutes in the oven. They will not be crunchy immediately leaving the oven but will harden as they cool.
  13. If desired, drizzle with vegan chocolate once cooled.