Vegan Gingerbread Biscotti - Hell Yeah It's Vegan!
When it’s cold outside, all I want to do is curl up with a blanket, a book, and a cup of tea. These gingerbread biscotti, from Isa’s VCTOTW, have been a welcome addition to each year’s wintry ritual. Don’t be scared off by the fact that you have to bake them twice; biscotti are really easy to make. I love the warm flavor of these, and think they’re great with tea, coffee, or just on their own. I used regular molasses as that was all I had on hand, but I bet they’d be fantastic with blackstrap, as well. Feel free to substitute some whole wheat or white whole wheat flour for the white flour. The addition of crystallized ginger kicks them up a notch and gives them a little sparkle, but they’re delicious plain, too. They’d make a nice gift, tied up in cellophane and ribbon in a mug with some coffee or tea, and a little recipe card, of course. 4.7 from 3 reviews Print Vegan Gingerbread Biscotti Recipe type: Dessert Cook time: 1 hour 45 mins Total time: 1 hour 45 mins Serves: 18 Ingredients ¼ c molasses ⅔ c sugar 2 Tbsp ground flax seeds ½ …
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