Oil and Egg Free Okara Biscotti

Oil and Egg Free Okara Biscotti recipe pinit

Biscotti is an Italian cookie that is twice-baked, resulting in a crunchy texture that is perfect for dipping into coffee or tea.

This is vegan and gluten free recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 10 min Total Time 55 mins
Servings: 12 Calories: 1440
Best Season: Suitable throughout the year

Ingredients

Instructions

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, mix together the okara, almond flour, gluten-free all-purpose flour, baking powder, and cane sugar.
  3. Add the unsweetened applesauce, vanilla extract, and almond milk to the dry ingredients. Mix well until a dough forms.
  4. Fold in the chopped almonds and dried cranberries.
  5. Transfer the dough onto the prepared baking sheet and shape it into a log, about 12 inches long and 2 inches wide.
  6. Bake for 25-30 minutes, or until the biscotti is firm to the touch.
  7. Remove from the oven and let it cool for 10 minutes. Reduce the oven temperature to 325°F (165°C).
  8. Using a sharp knife, slice the biscotti diagonally into 1-inch thick slices.
  9. Place the sliced biscotti back on the baking sheet and bake for an additional 10-15 minutes, or until golden and crispy.
  10. Remove from the oven and let it cool completely before serving.
Nutrition Facts

Servings 12


Amount Per Serving
Calories 120kcal
% Daily Value *
Total Fat 5g8%
Total Carbohydrate 16g6%
Sugars 5g
Protein 3g6%

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.

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