Light and lemony almond biscotti perfect for pairing with your afternoon tea or or coffee! These Vegan Lemon Almond Biscotti are gluten-free and have no added sugar.
Are you ‘coffee in the morning’ or ‘coffee all-day’ person? I definitely fall into the latter category. 😉
And with my afternoon coffee, I always always always need an afternoon pick-me-up in the form of a sweet snack. 🙂
What goes better with a cuppa coffee (or tea!) than homemade biscotti?
With some extra lemons on hand from another recipe I made recently, I got inspired to make a light n’ lemony biscotti using my all time favorite baking ingredient: Almond Flour
I talk about it all the time on my Instagram, but almond flour is truly the best (and healthiest!) way to achieve rich, buttery-tasting baked goods without lots of added oil or butter. The crumb and texture that almond flour gives baked goods is just INCREDIBLE. And of course, my go-to almond flour is from Bob’s Red Mill.
Baking with Bob’s
These delicious biscotti are simply made with a bunch of my FAVORITE Bob’s Red Mill products including:
All of these high quality ingredients combine with coconut oil, lemon juice, vanilla, monkfruit, and sea salt to make my delicious Vegan Gluten-Free Lemon Almond Biscotti.
Light n’ Lemony
These perfect lemon almond biscotti are:
- whole grain
- no added sugar
They taste amazing on their own or paired with your favorite hot beverage and they actually get BETTER the long they sit out. They get a little crunchier and more flavorful as the days go on.
Super easy to make too!
Vegan Gluten-Free Lemon Almond Biscotti
- Prep Time: 10 minutes
- Cook Time: 37 minutes
- Total Time: 47 minutes
- Yield: 18-20 biscotti 1x
- Category: snacks
- Method: bake
- Diet: Vegan
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1/2 cup granulated monk fruit sweetener
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
3–4 tablespoons lemon juice
2 tablespoons Bob’s Red Mill flaxseed meal + 1/4 cup water (let sit for a few minutes to thicken)
Preheat oven to 350 degrees and line a baking sheet with parchment. Mix together coconut oil, lemon juice, and monk fruit until well combined. Add flax mixture and vanilla. In a medium mixing bowl, combine flours, baking powder and salt.
Pour wet ingredients into dry ingredients and stir until combined and a thick dough is formed. Divide dough in half and shape both pieces into rectangles about 1/2 an inch thick.
Bake for 25 minutes. Remove from oven and let cool for about 20 minutes before slicing. Place the slices cut side up and bake for an additional 12 minutes minutes until golden brown. Let cool completely to crisp up! Serve with tea or coffee.
I am thinking now that I have a solid biscotti recipe base, I should try to make some other flavors. What type of vegan biscotti would you like to see next?!
Looking for some other lemony recipes? Check these out!
Are you a coffee all day person?
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