I love all things coffee, normally flavored and sweet. What better way to get your coffee then in something baked and tasty? And something you can dip in your cup of coffee? Well biscotti is the perfect little morning treat. Pack it along for the car ride, or to enjoy with your first cup of coffee at work. Because we all need a little something to get us motivated to actually work. Coffee and biscotti. Perfection. Enjoy your coffee with some vegan and gluten-free Pecan Coffee Biscotti.
Well I had gotten down to the bottom of my favorite instant coffee – it’s from HEB in Texas so obviously I can’t easily get more. I figured the best way to consume it in style is to bake something with it. This coffee by itself is really strong which helps to bring the flavor out in the cookies. I decided to make this gluten-free with AP GF flour, almond meal and flax meal. Which means it didn’t rise. I am still trying to get the right amounts of GF flours so when I do that some baked goods end up not rising, being very delicate, or come out perfect. No way to tell while I’m doing it but they all turn out tasty. Added to the twice-baked goodness are chopped pecans, and a first for me – raw cacoa nibs. Which are not tasty. at. all. I thought I would be popping these little things in my mouth for a healthy chocolate fix. Something to help me with my home baked goods this month. Well. Yuck. By themselves they are gross, and really don’t have any flavor. So the best way to hide something is to bake it into a cookie. And to toss it into a food processor so you aren’t crunchy on hard things that won’t melt. So I did. And they are perfect in the biscotti.
Start mixing the flours and spices with baking powder (for whatever good it will do) in a large bowl. In a smaller bowl mix applesauce, extract and Splenda. In a small cup mix coffee and water then pour into sweetened applesauce and mix. Process nibs and chop pecans. Pour coffee applesauce into dry ingredients and mix then add pecans, nibs, and milk and mix. Spray two baking sheet with non-stick spray then pour half the batter lengthwise on each sheet. Use your spoon to spread out in a long, wide log. Bake at 350 degrees for 15 minutes then take out and lower the oven to 300 degrees. Cut each log into strips and then in half again for more cookies. Bake for 20 more minutes. Let cool enough to handle – then enjoy!
1 3/4 C Bobs Red Mill Gluten-Free All-Purpose Flour
1/2 C Bobs Red Mill Almond Meal Flour
1/4 C Bobs Red Mill Flax Meal
2 Tsp Baking Powder
2 Tsp Cinnamon
1 Tsp Allspice
1/2 C Unsweetened Applesauce
3/4 C Splenda
1 Tbsp Vanilla Extract
2 Tbsp Instant Pecan Coffee / 1/4 C Warm Water
1/2 C Fisher’s Pecans, chopped
1/2 C Raw Cocoa Nibs, processed
1/2 C Silk Vanilla Almond Milk
1. Set oven to 350 degrees. Spray two baking sheets with non-stick spray.
2. Chop pecans and process nibs in small food processor.
3. In a large mixing bowl milk dry ingredients.
3. In smaller bowl mix applesauce, extract, and sugar.
4. Mix warm water and instant coffee, then add to wet ingredients.
5. Dump wet into dry and mix.
6. Add pecans, nibs, and milk.
7. Dump half the batter lengthwise on one sheet then the rest on the other.
8. Use the spoon to spread into a long rectangle.
9. Bake 15 minutes then take out. Set oven to 300 degrees.
10. Slice into one inch strips then space out.
11. Bake 20 more minutes. Take out and enjoy!