Breakfast

September 27, 2018

Vegan Oat Flour Cinnamon Raisin Biscotti

A fun decadent treat, filled with healthy ingredients, low in fat, and flavored for autumn weather, this vegan oat flour cinnamon raisin biscotti recipe is the perfect addition to your morning cup of coffee.

vegan oat flour cinnamon raisin biscotti

Biscotti is one of those foods that you think you'll have to give up if you adopt a plant-based diet. Treats like biscotti often contain refined sugar, eggs, and dairy products. The good news is, there are plenty of plant-based substitutes for all the unhealthy ingredients!

Just combine a little creativity with a bit of trial and error and out pops vegan oat flour cinnamon raisin biscotti.

Why oat flour?

If you search for vegan biscotti recipes, you'll immediately be bombarded with recipes containing either all-purpose flour or almond flour. All-purpose flour isn't the worst food in the world, but there are definitely healthier options out there. Plus, for those who follow a gluten-free diet, all-purpose flour isn't an option.

Almond flour is a better alternative, but almond flour is very high in fat and therefore calorie dense. While I don't think God wants us to meticulously count every calorie that goes into our bodies, it's nice to be able to enjoy a treat without worrying about eating too much.

So, I settled on oat flour. Bob's Red Mill makes certified gluten-free flour, which works well for all dietary needs. Plus, oats are grains -- something we should be eating multiple servings of every day. It's a win-win!

vegan oat flour cinnamon raisin biscotti

What else is in this biscotti?

As the name suggests, I added cinnamon and raisins for delicious fall flavors. To sweeten, I used date syrup and vanilla extract. And as an egg-replacer I used a flax egg.

To make a flax egg, mix one tablespoon of ground flaxseed with two tablespoons of water and set in the fridge for at least 5 minutes. You can easily use this mix to replace eggs in any recipe.

vegan oat flour cinnamon raisin biscotti

How do you make biscotti?

I'll admit, making biscotti takes a decent chunk of time. Thankfully, the majority of time is hands-off. To make crispy biscotti, the dough needs to be baked twice. First at a high temperature to bake the loaf, then at a low temperature to achieve a crunch.

As the phrase goes, bake the biscotti "low and slow". If not, you'll end up with not-so-crunchy slices of bread.

In terms of hands-on prep, making this vegan oat flour cinnamon raisin biscotti is super simple.

Step 1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.

Step 2. Make your flax egg by combining the ground flaxseed and water in a small bowl and placing in the fridge for at least 5 minutes.

Step 3. In a medium bowl mix the oat flour, cinnamon, and baking powder. In another medium bowl, mix the date syrup, vanilla extract, and flax egg.

Step 4. Pour the dry ingredients into the wet ingredients and stir to combine. Your dough should be fairly thick.

Step 5. Mix in the raisins.

Step 6. Form the dough into a rectangular loaf and place on the baking sheet.

Step 7. Bake for 30 minutes. Then turn off the oven, remove the loaf, and let cool for another 30 minutes.

Step 8. Set the oven to 250. Using a serrated knife, slice the loaf into 1/2 inch pieces. I like to cut on a diagonal. Arrange the pieces on the baking sheet, cut side down.

Step 9. Bake for a total of 80 minutes, flipping the slices halfway through. After 80 minutes, turn the oven off and let the biscotti sit in the oven for another 40 minutes. Remove from the oven and enjoy!

Storage

Biscotti is pretty tough, so it won't get soft or go bad easily. Store this Vegan Oat Flour Cinnamon Raisin Biscotti in an air-tight container. It will last several weeks.

Recipe Prayer

Jesus, thank you for fall weather and warm cups of coffee. Thank you for giving us food we can feel good about putting in our bodies. Let us use this biscotti as a means to live in community with others. Amen.

Related Recipes

Loving this sugar-free, gluten-free biscotti? Check out some of my other sweet treats:

Vegan Oat Flour Cinnamon Raisin Biscotti

A fun decadent treat, filled with healthy ingredients, low in fat, and flavored for autumn weather, this vegan oat flour cinnamon raisin biscotti recipe is the perfect addition to your morning cup of coffee.

Author:

Elizabeth

Serves:

12

Prep:

10

min

cook:

180

min

total:

190

min

Ingredients

  • 1 Tablespoon Ground Flaxseed
  • 2 Tablespoons Water
  • 1 Cup + 2 Tablespoons Oat Flour
  • 1/2 Teaspoon Cinnamon
  • 1/8 Teaspoon Baking Powder
  • 1/3 Cup Date Syrup
  • 1/2 Teaspoon Vanilla Extract
  • 1/4 Cup Raisins

Instructions

  1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
  2. Make your flax egg by combining the ground flaxseed and water in a small bowl and placing in the fridge for at least 5 minutes.
  3. In a medium bowl mix the oat flour, cinnamon, and baking powder. In another medium bowl, mix the date syrup, vanilla extract, and flax egg.
  4. Pour the dry ingredients into the wet ingredients and stir to combine. Your dough should be fairly thick.
  5. Mix in the raisins.
  6. Form the dough into a rectangular loaf and place on the baking sheet.
  7. Bake for 30 minutes. Then turn off the oven, remove the loaf, and let cool for another 30 minutes.
  8. Set the oven to 250 (it will probably already be at temperature). Using a serrated knife, slice the loaf into 1/2 inch pieces. I like to cut on a diagonal. Arrange the pieces on the baking sheet, cut side down.
  9. Bake for a total of 80 minutes, flipping the slices halfway through. After 80 minutes, turn the oven off and let the biscotti sit in the oven for another 40 minutes. Remove from the oven and enjoy!
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September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography