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Vegan Gluten-Free Lemon Almond Biscotti

Vegan Gluten-Free Lemon Almond Biscotti

5 from 1 review



1 cup Bob’s Red Mill gluten-free oat flour

1 cup Bob’s Red Mill almond flour

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

34 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.