Light and lemony almond biscotti, perfect to combine with your afternoon tea or coffee! These vegan lemon and almond biscotti are gluten-free and have no added sugar.
Are you a “morning coffee” or a “coffee all day” person? I definitely fall into the latter category. 😉
And with my afternoon coffee, I always need an afternoon pick-me-up in the form of a sweet snack. 🙂
What goes better with a cup of coffee (or tea!) Than homemade biscotti?
With a few extra lemons from another recipe I made recently, I took inspiration to make a light and lemony biscotti with my very favorite baking ingredient: Almond flour
I talk about it all the time on my Instagram, but almond flour is really the best (and healthiest!) Way to make rich, buttery-tasting baked goods without a lot of oil or butter. The crumb and texture that almond flour gives baked goods is simply AMAZING. And my favorite almond flour is of course from Bob’s red mill.
Baking with Bobs
These delicious biscotti are simply made with a bunch of my FAVORITES Bob’s Red Mill products including:
All these high-quality ingredients combine with coconut oil, lemon juice, vanilla, monk fruit and sea salt to create my delicious Vegan gluten-free lemon and almond biscotti.
Light n ‘Lemony
These perfect lemon and almond biscotti are:
- gluten free
- full grain
- no added sugar
They taste fantastic alone or in combination with your favorite hot beverage and even get BETTER the longer you sit. They get a little crispier and more aromatic over the course of the day.
Also super easy to do!
Vegan gluten-free lemon and almond biscotti
- Preparation time: 10 mins
- Cooking time: 37 minutes
- Total time: 47 minutes
- Yield: 18th–20th Biscotti 1x
- Category: Snacks
- Method: to bake
- Diet: Vegan
Preheat the oven to 350 degrees and line a baking sheet with parchment. Mix coconut oil, lemon juice and monk fruit until everything is well mixed. Add the flax mixture and vanilla. In a medium-sized mixing bowl, mix the flour, baking powder, and salt.
Pour the wet ingredients into the dry ingredients and stir until everything has combined and forms a thick batter. Divide the dough in half and shape both pieces into rectangles about 1/2 inch thick.
Bake for 25 minutes. Take out of the oven and let cool for about 20 minutes before slicing. Place the slices with the cut surface facing up and bake for another 12 minutes until golden brown. Let it cool completely so it gets crispy! Serve with tea or coffee.
Now that I have a solid base for biscotti recipes, I think I should try making other flavors. What kind of vegan biscotti would you like to see next ?!
Looking for other lemon recipes? Check out these!
Raw lemon and coconut canapes
Vegan lemon and coconut bread
Lemon and olive oil cake
Lemon Ginger Turmeric Energy Bites
Are you a coffee full time person?
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