Raisin, Oat & Pecan Breakfast Biscotti (vegan + gluten-free)
Recipe by:: 
Cuisine: Breakfast, Cookie, Snack
Prep time: 
Cook time: 
Total time: 
Serves: 32 biscotti
  • 2-1/4 cups rolled oats (old-fashioned or quick-cooking), divided
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ⅔ cup chopped pecans
  • ⅔ cup raisins
  • ½ cup coconut sugar or packed light brown sugar
  • ½ cup plain nondairy or dairy milk
  • ½ cup flaxseed meal (ground flax seeds)
  • 2 tablespoons virgin coconut oil, melted, or vegetable oil of choice
  • 1 teaspoon vanilla extract
  1. Preheat oven to 325°F. Line a large baking sheet with parchment paper
  2. In a food processor or high speed blender, process 1 and ¾ cups of the oats into a fine flour; transfer to a large bowl. Whisk in the baking powder, baking soda, salt and remaining ½ cup oats. Stir in the pecans, raisins and sugar.
  3. In a large bowl, whisk together the milk, flaxseed meal, oil and vanilla until blended. Let stand 5 minutes to thicken. Add to the oat mixture, stirring until well-blended. Divide dough in half.
  4. Place dough on prepared baking sheet and, using moistened hands, shape into two parallel 12- by 2-inch rectangles, spaced about 3 inches apart.
  5. Bake in preheated oven for 25 to 30 minutes or until golden and center is set. Let cool on pan on a wire rack for 15 minutes. Reduce oven to 300°F
  6. Cut rectangles crosswise into ¾-inch slices. Place slices, cut side down, on baking sheet. Bake for 15 minutes or until edges are dark golden. Let cool on pan for 1 minute, then transfer to wire racks to cool completely.
Tip: The biscotti will continue to harden after the second bake, as they cool.

Storage: Store the cooled biscotti in an airtight container at room temperature for up to 1 week.
Nutrition Information
Serving size: 2 biscotti Calories: 132 Fat: 5.1 g Saturated fat: 2 g Carbohydrates: 19.6 g Sugar: 10.2 g Sodium: 76 mg Fiber: 2.4 g Protein: 2.7 g Cholesterol: 0 mg
Recipe by power hungry at http://powerhungry.com/2016/01/raisin-oat-pecan-breakfast-biscotti-vegan-gluten-free/