Julie’s Gluten-Free Pumpkin Flax Biscotti
Servings
20
servingsPrep time
15
minutesCooking time
40
minutesIngredients
2 eggs
1/2 cup Pumpkin Puree (not pumpkin pie filling)
1 tsp vanilla extract
2 tbsp coconut or almond milk
- Dry Ingredients
1 cup King Arthurs Gluten Free Flour
1 cup Bob’s Red Mill White Rice Flour
1/2 cup Ground Flax meal
1 cup Organic White Sugar
1 tsp Baking Powder
1 tsp Xantham Gum
1 1/2 tsp Cinnamon
1/2 tsp Pumpkin Pie spice mix
coarse sugar, for topping
Directions
- Preheat the oven to 350 degrees. Line a large cookie sheet with parchment paper.
- Mix the wet ingredients in one bowl. Sift the flour, salt, spices, baking powder, and xantham gum.
- Next, add the remaining dry ingredients and whisk together.
- Add the wet ingredients to the dry, and use a spatula to fully incorporate. (careful not to overmix.
- Split the mix in half and form two long logs on the cookie sheet. The loaves should be relatively flat and only about an inch high.
- Bake for around 20-24 minutes. Remove once the edges begin to slightly brown.
- Let the biscotti loaves cool for about 15 minutes. Then, move them to a large cutting board and, using a serrated knife, cut them into slices about 1 inch wide.
- Turn the oven down to 300 degrees.
- Place the biscotti slices flat side down on the cookie sheet. Cook for an additional 15-20 minutes, or until crisp.
- Cool completely and store in an airtight container.