Breakfast Biscotti – Great to Dip in Your Morning Coffee
This post is written in partnership with Bakery On Main!
It’s the start of the new year and it seems that we all become just a bit more busy with our new resolutions, motivations, and commitments. Breakfast is sadly always underappreciated and often skipped when we all become more and more busy. This is why I like to have quick, easy, on the go, healthy, and delicious vegan recipes, such as this vegan biscotti!
I created these Breakfast Biscotti for those of us that are constantly running out the door with hopefully a quick breakfast in our hand. These are easy to prep for the week and keep you full and satisfied until your next meal. They are perfect to enjoy with a cup of coffee or milk and even better with a bowl of yogurt or oatmeal.
With only 6 ingredients total and the help of some delicious Bunches of Crunches granola from Bakery On Main, you can whip up these delicious Breakfast Biscotti in no time. These biscotti are completely plant-based, vegan, and gluten-free for everyone to enjoy.
If you aren’t familiar with Bakery On Main, then you need to try out their products! Bakery On Main provides Oats that are completely gluten-free and absolutely non-contaminated. Oats are gluten-free, however, contamination can occur in facilities that aren’t processing 100% gluten-free products. To see what other delicious products are provided by Bakery On Main, you can check out https://bakeryonmain.com/ for more!
Let me know what you think of the recipe in the comments section below or on any of my social media platforms. If you’re posting on Instagram, make sure to tag me at @nuttinelli and include #nuttinelli so I can see your amazing creations!
TIPS AND TRICKS
- The longer you bake the biscotti the more crunchy they become.
- Blend the granola to the consistency you prefer. If you want it more chunky, then blend the granola less.
- Use refined coconut oil to prevent the taste of coconut! Other oils are fine but be aware that it may alter the taste if you use a strong-tasting oil (ex: Olive Oil).
THE MORE YOU KNOW
Flaxseed Egg
Learn more about what a Flaxseed Egg is exactly here!
THANKS FOR READING!
Hope these Breakfast Biscotti help you fast track your morning routine to get you going for the rest of your day. They are perfect to enjoy with a glass of coffee or milk and even better with a bowl of oatmeal or yogurt!
– Janelle
Breakfast Biscotti
Equipment
- 13in x 18in baking sheet
Ingredients
- 1 cup Flour your favorite kind
- 1½ cup Bunches of Crunches by Bakery on Main blended
- 2 Flaxseed Eggs 2 tbsp Flaxseed Meal + 5 tbsp Water
- ½ cup Almond Milk
- ¼ cup Refined Coconut Oil
- 2 tsp Baking Powder
- ¼ tsp Salt optional
Instructions
- Preheat oven to 350 degree F and prep baking sheet pan with parchment paper, silicon baking mat, or oil.
- Using a blender, blend the granola. Blend according to your preference on how “chunky” you prefer the granola in the biscotti.
- In a small bowl, combine flaxseed meal with water to create the flaxseed egg. Stir mixture and let this sit for 5 minutes to thicken.
- In a medium bowl, combine all dry ingredients (Flour, blended Granola, Baking Powder, Salt).
- In a microwave safe bowl, melt and warm-up Coconut Oil.
- In a large bowl combine wet ingredients (Coconut Oil, Almond Milk, Flaxseed Egg).
- Slowly add the dry ingredient mixture to the wet ingredient mixture. Mix until a dough ball is formed, and no dry ingredients remain. May need to add 1-2 Tbsp of Almond Milk if dough is dry and falling apart.
- Place the dough on the baking sheet. Form a long “loaf” looking figure about ½ inch thick.
- Bake for 25-30 minutes. Remove from the oven and slice biscotti into 1-inch thick pieces. Place back onto the baking pan on the sliced side. Bake for 10-15 minutes, until firm. Then flip the biscotti and bake for another 10-15 minutes, until firm. The longer the biscotti bake, the crunchier.
- Place biscotti on a cooling rack. You may decorate with powdered sugar or icing (1/2 c Powdered Sugar + ¼ c Almond Milk).
- Enjoy!