Brazil Nut & Pumpkin Biscotti

• Our healthier take on this Italian classic.
• These amazing biscotti make a fantastic afternoon snack or breakfast treat.
• Delicious, nutritious and easy to make!
• Vegan and cane sugar-free.

Organic Brazil Nuts (1kg) - Sussex WholeFoods

0.75 cup whole brazil nuts + 0.25 cup ground brazil nuts

Plain White Flour, Organic 1kg (Marriages)

2 cups plain white flour

100% Pure Pumpkin Puree 425g (American Food Company)

1 cup pumpkin puree

Organic Coconut Sugar (1kg) - Sussex Wholefoods

0.75 cup coconut sugar

Organic Coconut Oil Cuisine - Mild & Odourless 470ml (Biona)

0.25 cup melted coconut oil

Gluten-Free Baking Powder 250g (Sussex Wholefoods)

1.5 heaped tsp baking powder

Unsweetened Soya Drink, Organic 1 Litre (Provamel)

3 tbsp plant-based milk

Light Agave Syrup, Organic 250ml (Biona)

3 tbsp agave syrup

Cinnamon Powder 250g (Sussex Wholefoods)

1 tsp cinnamon powder

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

pinch of salt

Method

1. Preheat the oven to 160°C and line your tray with baking paper.
2. In a small pot, melt coconut oil over low heat.
3. Mix pumpkin puree, melted coconut oil, soya milk and agave syrup in a big mixing bowl.
4. Add all dry ingredients and mix well, first with a wooden spoon, and then using your hands until a smooth dough forms.
5. Scoop the dough onto the baking tray and form a log using hands dampened with water.
6. Place in the oven and bake for 30 minutes. Remove from the oven and leave to cool for approximately 15 minutes.
7. Using a serrated knife, cut the biscotti into diagonal slices about 0.5inch wide.
8. Place back on the lined baking tray and bake for 25 minutes until crispy.
9. Leave to cool.
10. Store in an airtight container.