During the colder months I love to have hot tea or a spicy coconut creme with a little something sweet and crunchy as my afternoon treat. I love all types of biscotti but especially unique flavors and ingredients. If you’re a purist, these may not be for you. But if you’re a biscotti adventurist, you’ll love them!
They have just the right amount of sweet and crisp and make the perfect companion for tea, coffee, or your favorite afternoon latte.
Carrot Cake Biscotti
*This Recipe Is Grain Free & Dairy Free*
1 3/4 Cups of Bob’s Red Mill Paleo Baking Flour
1 teaspoon of Double Acting Baking Powder
1/2 teaspoon of Celtic Sea Salt
1/2 teaspoon of Xanthan Gum
2 teaspoons of Ground Cinnamon
1 teaspoon of Ground Nutmeg
1/4 Cup of Dairy Free Butter
3/4 Cup of Packed Dark Brown Sugar
1 Large Egg
2 teaspoons of Pure Vanilla Extract
1/4 Cup of Plain Pureed Pumpkin
2 Cups of Grated Carrots
1/2 Cup of Chopped Walnuts
1 Cup of Raisins
Preheat oven to 350 degrees and line one baking sheet with parchment.
Whisk the dry ingredients together and set aside. In a stand mixer, cream the butter and brown sugar, add the egg, vanilla, and pumpkin and mix until thoroughly incorporated and fluffy. Add the dry ingredients and mix until incorporated. With mixer on the stir setting, add the carrots, nuts, and raisins.
Divide the dough in half and scoop two halves onto the baking sheet. Pat lightly into two loaves about 2″ high and 9-10″ long. Bake for 40 minutes. Cool.
Slice, (makes about 23 servings depending on how thick you slice them. If sliced too thinly, they won’t stay together and will crisp too much during baking) and lay each piece on its side. Bake side #1 for 10 minutes, remove from oven and carefully turn each piece over and bake side #2 for 10 minutes. Cool Completely before frosting.
2 1/2 Tablespoons of Dairy Free Butter, melted
Zest of a Whole Small Lemon
1 Tablespoon of Lemon Juice
1/2 teaspoon of Almond Extract
1 Cup plus 2 Tablespoons of Powdered Sugar
1 Tablespoon of Water (If necessary for drizzling consistency)
Whisk together until smooth and drizzle lightly over biscotti.
My Favorite Coconut Creme
1/2 Cup of Full Fat Coconut Milk (I use Arroy-D)
1/2 Cup of Filtered Water
1/4 teaspoon of Ground Ginger
1 Tablespoon of Raw Honey
1 teaspoon of Pure Vanilla Extract
Heat the coconut milk and water to almost boiling. Remove from heat and stir in the ginger, honey, and vanilla. Pour into a blender and blend on high for 30 seconds. Pour into your favorite cup and sprinkle with cinnamon and nutmeg.