Foodie Friday : Vegan orange & nut biscotti

Caitlin of The Hardcore Herbivore  & Real Swanky here with an easy, adaptable recipe for orange & nut biscotti. If you'd like it less crunchy, bake for 5 to 10 minutes less!

Ingredients I
1 cup + 2 tbsp whole wheat pastry flour
1 cup white flour
3/4 cup natural cane sugar
1/4 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
Spices: I used nutmeg and cinnamon, both freshly grated

Ingredients II
1 cup toasted nuts, chopped
1/4 cup unsweetened coconut, toasted

Ingredients III
1/4 cup mild oil
6 tbsp coconut milk (as in the beverage)
Vanilla + other extracts if desired
Zest of 1 orange

Combine all of Ingredients I in a bowl. In a separate bowl, combine all of Ingredients III. Add your wet mixture into the dry. Mix with a spoon, not your hands, the mixture can be quite sticky at first. Halfway through mixing, add Ingredients II into the bowl. Mix well, it's okay if there's some floury bits poking about. If the mixture is still quite sticky, add in another 1-2 tbsp flour. It ought to look like this:

Keep in mind, this is to be a dryer dough. It should be moist enough to shape into 2 flattened logs that measure approximately 10 x 5 inches, about 1/2 an inch thick.

Using cling wrap, cover each log and pat fairly flat with your hand, a place, or little rolling pin.

Using a butterknife, score each log into 6-8 pieces.

Baking time is crucial! Bake for 30 minutes at 350F. 

Once out of the oven, immediately set your oven's temperature down to 325F.

Cut through the scoring, then let cool for five minutes. Set each piece on their side and bake for ten minutes.

After that, remove from oven, let cool for five minutes, then flip each piece to their other side, and bake for another five minutes. Repeat this step one last time. Your baking time will total 50 minutes (30 + 10 + 5 + 5).

Remove from oven and let cool for one hour.

Place in a glass jar. Serve with tea. Serve with Krakus!

Discover more of my recipes over at
TheHardcoreHerbivore.com !