Vegan Breakfast Recipes: Chocolate Cherry Biscotti

Truth be told, I'm not a huge dessert person. I take after my dad, who would much rather sit down to a savory breakfast than pancakes or waffles. Though it may be incomprehensible to some, I can easily go months without a baked good; chocolate, even longer. That doesn't mean I don't have my own vices, if you can call them that: my life revolves around hummus, and my love of french fries rivals that of most foods. This is all to say that I'm not very accustomed to baking. But even with that caveat, I'm really proud of how this biscotti recipe turned out. I followed a basic cookbook recipe, but cut the sugar (natch) and baking time. What can I say? I'm impatient. As a result, this recipe is fairly straightforward and sweet-but-not-too-sweet. Serve with some tea or coffee, and share with a friend if you feel so inclined ;)

Vegan Breakfast Recipes: Chocolate Cherry Biscotti

Recipe Type: Breakfast Sweets

YIELDS 8-10 biscotti

PREP TIME 15 min

COOK TIME 30 min

TOTAL TIME 45 min

1 tablespoon flax meal
3 tablespoons warm water
2 cups flour (spelt, gluten-free, and whole wheat pastry flour should all work)
1 1/2 teaspoons baking powder
1/4 teaspoon sea salt
1/2 cup solid coconut oil
1/2 cup sugar (I used coconut sugar)
1/3 cup non-dairy milk
1 teaspoon pure vanilla or almond extract
1/2 cup dried cherries
1/2 cup vegan chocolate chips

Directions

1. Preheat oven to 350°F.

2. In a small bowl, whisk together flax meal and water and set aside to gel.

3. In a large mixing bowl, vigorously whisk together coconut oil, sugar, and extract until very smooth. (You can also use a stand mixer, but you can use a whisk and bowl in a pinch.)

4. Now whisk in the flax egg and milk. Add one cup of flour to the mixture and stir until combined. Then add the second cup of flour, baking powder, and sea salt, and work the dough until everything is combined. Finally, fold in the cherries and chocolate chips, making sure they are evenly dispersed throughout the dough (you may need to use your hands here).

5. Place the dough onto a baking sheet and form into a log that is about 1″ tall and 8-9″ long. Bake for 25-30 minutes, checking at the 25-minute mark to make sure the dough doesn’t burn. Remove from the oven and slice into pieces that are about 1″ thick.

6. Set out to cool and harden for 15-20 minutes. Store in a glass container.

Also by Molly: Strawberry Rose Cashew Milk

Related: Cocoa Almond Biscotti

Cherry Almond Muesli Cookies

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Photos: Molly Lansdowne