Pumpkin - Coconut Biscotti
From jo_jo_ba 10 years ago
Ingredients
- ¼ cup melted coconut oil shopping list
- ½ cup granulated sugar shopping list
- 1 tbsp Homemade Ener G Egg Replacer shopping list
- ½ cup pumpkin puree shopping list
- ½ tsp coconut extract shopping list
- 1 tsp vanilla extract shopping list
- 1 cup all-purpose flour shopping list
- ¾ cup spelt flour shopping list
- 1 tsp baking powder shopping list
- 1 tsp cinnamon shopping list
- ½ tsp ground ginger shopping list
- ¼ tsp cardamom shopping list
- ¼ tsp salt shopping list
- ½ cup + 2 tbsp sweetened shredded coconut, divided shopping list
How to make it
- Preheat oven to 350F and line a large baking sheet with parchment paper
- In a large bowl, combine coconut oil, sugar, and egg with a mixer for about 1 minute or until very well blended. Mix in pumpkin puree and extracts.
- Mix in the flours, baking powder, cinnamon, ginger, cardamom and salt.
- Fold ½ cup of the coconut into the dough.
- Shape into a long roll on the prepared baking sheet and pat down to ½" high.
- Pat on remaining coconut
- Bake for 25 minutes or until lightly golden brown.
- Carefully remove from pans and place on cooling racks.
- When biscotti had cooled enough to handle, but is still warm, cut into slices about ½” wide.
- Place slices, cut side down, back on the baking sheet.
- Bake for 10 minutes, then flip and bake for another 10 minutes.
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