Italy. Culinary heaven.
Pasta, pizza, gelato. What’s not to love?
So, for the Rome EPrix I thought I’d keep it fairly simple (!) and make some biscotti.
I found this lovely recipe for vegan vanilla biscotti from The Iron You website:
Vegan Vanilla Biscotti
- 250g whole wheat flour
- 2 tablespoons flax seeds
- 100g firmly packed brown sugar
- 175 ml vanilla almond milk (or soy milk)
- 2 teaspoon baking powder
- ½ teaspoon fine grain sea salt
- 2 teaspoons vanilla extract
Vegan chocolate for dipping or drizzling as desired (at least 2 oz)
- Preheat oven 180C / Gas MArk 4 / 350F /160 Fan
- Line a baking sheet with parchment paper and set aside
- Place flax seeds in a grinder (or a blender) and process into a very fine powder, then transfer to a large bowl
- Whisk in the almond milk and mix for about 30 seconds
- Add the sugar and vanilla extract and mix until smooth
- Sift in the whole wheat flour, salt and baking powder
- Stir to mix until a dough comes together
- If the dough is dry, add some almond milk, one tablespoon at a time, until it comes all together
- Knead very briefly to form a stiff dough
- On the baking sheet, form the dough into a rectangle about 12 inches long 3 to 4 inches wide
- Bake for 30 minutes, until lightly puffed; the top may also be slightly crackled
- Remove from the oven and allow to cool for 10 minutes
- Transfer the baked dough to a cutting board
- Then with a serrated knife, slice the biscotti into ½-inch thick slices
- The best way to do this is in one pushing-down motion; don’t saw the slices off or the slices could crumble. Be gentle when handling the biscotti at this time, they are delicate
- Set the slices on the cookie sheet cut side down and bake for a further 20 minutes (flipping the biscotti at the 10-minute mark) until your desired level of brownness and crispness is achieved
- Remove from the oven and cool for a few minutes on the baking sheet before transferring the slices to a cooling rack
- When completely cool, dip or drizzle with chocolate if you want
- I didn’t have any flax seeds in the cupboard, so I substituted flax seeds for chia seeds
- After 30 minutes the mixture was very crumbly – so you do need to be very careful
- Even after the further 20 minutes – they weren’t that crispy … maybe that was just due to the lack of flax seeds.
They are super tasty – and perfect with the coffee for the race on Saturday.
And here’s how I made them: