- Yields: About 30 biscotti
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Tree nut-free
- Each serving
- 110 cal
- 6g fat (2.5g sat)
- 0mg chol
- 105mg sodium
- 15g carb
- 1g fiber
- 2g protein
Ingredients
- 1/2 cup dried cooked quinoa (see note)
- 1 cup quinoa flakes
- 1 tablespoon tapioca flour
- 1 teaspoon xanthan gum
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1 cup semisweet chocolate chips
- 3/4 cup amaranth flour
- 1/2 vanilla bean, split and seeds scraped out
- 1/2 cup date pieces (or pitted, chopped dates)
- 1/2 cup shortening
- 6 tablespoons agave syrup
- 3/4 cup mashed sweet potato (see note)
Directions
Preheat oven to 325° F. Line two baking sheets with parchment paper.
In a large bowl, whisk together cooked quinoa, quinoa flakes, tapioca flour, xanthan gum, cinnamon, nutmeg, salt, baking soda and chocolate chips. In a food processor, mix together amaranth flour and vanilla seeds. Add dates and pulse to crumble, then add to the dry mix.
In a food processor, mix shortening until soft, then slowly add agave syrup to make a smooth, creamy consistency. With the processor running, add mashed sweet potatoes and process until combined.
Combine dry and wet ingredients together to form the dough; do not overmix. Mold dough into 2 logs about 4 inches wide and place on a baking sheet. Bake for 30 minutes, or until lightly golden. Let cool completely on a wire rack.
Reduce oven to 225° F. Cut logs into about 30 slices. Place slices on a baking sheet and bake again for about 50 minutes, rotating the baking sheet every 20 minutes or so.
Special notes:
QUINOA: Take 1 1/2 cups cooked quinoa and dry it in the oven for 15 to 20 minutes at 325° F. Chill.
SWEET POTATO: Roast a sweet potato at 400° F for 45 minutes, then mash.
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