Pecan and Orange Biscotti.

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Biscotti makes a wonderful gift, or and accompaniment to a dessert wine at the end of Christmas or maybe a post Christmas get together. Serve with espresso   at a seasonal brunch, why not serve on Christmas day as a light interlude between dinner and dessert?

Ingredients:
1/2 cup canola oil, divided
1/4 cup agave or other syrup
1/4 cup golden caster sugar
1 1/2 self-raising flour 
2 tsp baking powder
pinch o’ salt
zest of 1 orange
1/2 cup of polenta
1 flax egg (1tbsp fresh ground flaxseed/linseed + 3 tbsp water whisked together, allowed to thicken for about 5 minutes)
1 tsp vanilla extract
1 cup of pecans

Method:
Preheat the oven to 160c/325f. Cream half of the oil with the sugar and the syrup and add the flour, baking powder, salt, polenta, orange zest, flax egg, vanilla essence and stir until everything is well combined. Add the remaining oil and mix it in well until everything come together as a nice firm dough. Fold in the pecans until evenly distributed  split the dough in half and roll into two 9″ by 2″ logs, bake for 30 minutes then take out the oven and allow to cool, before slicing into 1/2 inch thick slices with a nice sharp knife. Place carefully back onto the baking tray and bake at the same temperature for an additional 10-15 minutes until nice and dry like biscotti is ment to be, cool on the baking tray for a few minutes before transferring to a wire rack to cool completely.

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19 thoughts on “Pecan and Orange Biscotti.

  1. So THAT’S how you veganise biscotti is it? Must make some of these stiff little buggers to brighten up my daily tea events…cheers for allowing me to not have to bake every day and to serve stale bickies up to my guests with pride 😉

      • Bread is too good to give up. Moderation 😉 That first year sounds rough! I wasn’t vegan or vegetarian but a decade ago I went raw for 6 months. I stopped when everything started tasting like grass. Now I do green smoothies and salads on a daily basis, but love love love cooked food too much to omit it from my diet.

      • Im glad I did the high raw, gave me an appreciation for how a salad can be tasty if you combine the flavours and textures well, also discovered this amazing raw veggie cafe that does this divine cashew cheese cake and raw vegan fudge IT IS TOO DIE FOR!

      • I think my problem was that I was using one raw book, the Uncook book by Juliano, which is great, but I needed more variety. I didn’t really know what I was doing and there weren’t any raw restaurants locally at the time. I think that I could do much better now if I could have better will power 😉 Raw food is incredible and is so good for the body.

      • I’ve heard good things about Ani Phyo. I’ll have to order some of her stuff on Amazon. With over 2 feet of snow in my yard at the moment, it’s hard to think of food that isn’t warm, but heat can be added with chilies 🙂 I should really get back into it, especially since the first time I went raw, I didn’t even understand that animal products were harmful for the body. I’m sure I could rock it much better now. But I think high raw is much more attainable than 100% raw….

      • 🙂 Thanks! I know I’ll never go back. I love being vegan! Whenever I hear someone say they used to be a vegan, I get very confused. How can you live this way then go back? I think people must pull the conscious plug….

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