Welcome fall with a hot cup of coffee and these delicious pumpkin biscotti!
Ingredients
2 Tablespoons ground flax
3 Tablespoons water
1 cup almond flour
2 cups amaranth flour (or other protein rich gf flour)
2 teaspoons baking powder
2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 cup coconut sugar
1 teaspoon vanilla extract
3/4 cup pure pumpkin puree (not pumpkin pie mix)
2 tablespoons coconut oil, melted
3/4 cup chopped pecans
Optional: melted chocolate to drizzle and extra chopped pecans to top
Instructions
Preheat your oven to 325°F. In a medium bowl, combine ground flax and water. Set aside.
In a large bowl, combine flours, baking powder, spices, and salt whisking together to mix well.
In bowl with flax mixture add coconut sugar, vanilla, pumpkin puree, and melted coconut oil, mixing well to combine. Add to dry ingredients and stir until just combined, then add pecans stirring until incorporated.
Turn your dough onto counter lined with a piece of parchment. Knead the dough gently a few times to let all ingredients come together, but do not overwork (your dough should be soft, with no visible flour, and fairly moist).
Divide the dough into two halves. Shape the first into a long log, ~1″ tall and ~4″ wide, with flat ends. Place on to a large baking sheet lined with parchment. Repeat with other half of dough, and place on the baking sheet. Bake for ~30 mins, until golden brown. Then let cool for 20 mins.
Once cool, but still warm to the touch, use a sharp or serrated knife to slice into strips (~1″ thick). Place slices, cut side down, back onto the baking sheet. Bake for another 20-25 minutes, flipping half way through, until golden brown on each side.
Allow to cool and, if desired, drizzle with melted chocolate then sprinkle with extra pecans. Store cookies in an airtight container or freeze.