FE Vegan Bake Off – Round 7 – Italy

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)


  1. Preheat oven 180C / Gas MArk 4 / 350F /160 Fan
  2. Line a baking sheet with parchment paper and set aside
  3. Place flax seeds in a grinder (or a blender) and process into a very fine powder, then transfer to a large bowl
  4. Whisk in the almond milk and mix for about 30 seconds
  5. Add the sugar and vanilla extract and mix until smooth
  6. Sift in the whole wheat flour, salt and baking powder
  7. Stir to mix until a dough comes together
    1. If the dough is dry, add some almond milk, one tablespoon at a time, until it comes all together
  8. Knead very briefly to form a stiff dough
  9. On the baking sheet, form the dough into a rectangle about 12 inches long 3 to 4 inches wide
  10. Bake for 30 minutes, until lightly puffed; the top may also be slightly crackled
  11. Remove from the oven and allow to cool for 10 minutes
  12. Transfer the baked dough to a cutting board
  13. Then with a serrated knife, slice the biscotti into ½-inch thick slices
    1. 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
  14. 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
  15. Remove from the oven and cool for a few minutes on the baking sheet before transferring the slices to a cooling rack
  16. 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:

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