Sweet Potato Quinoa Biscotti with Chocolate Chips
Yield: About 30 biscotti
These vegan cookies were a huge hit at a PCC annual membership meeting. View all the recipes from the 2012 annual meeting »
- 1/2 cup dried cooked quinoa (see note) Add to list
- 1 cup quinoa flakes Add to list
- 1 tablespoon tapioca flour Add to list
- 1 teaspoon xanthan gum Add to list
- 2 teaspoons cinnamon Add to list
- 1/2 teaspoon nutmeg Add to list
- 1/2 teaspoon salt Add to list
- 1 1/2 teaspoons baking soda Add to list
- 1 cup semisweet chocolate chips Add to list
- 3/4 cup amaranth flour Add to list
- 1/2 vanilla bean, split and seeds scraped out Add to list
- 1/2 cup date pieces (or pitted, chopped dates) Add to list
- 1/2 cup Spectrum shortening Add to list
- 6 tablespoons agave syrup Add to list
- 3/4 cup mashed sweet potato (see note) Add to list
Preheat oven to 325° F. Line two baking sheets with parchment paper.
In a large bowl, whisk together cooked and lightly toasted quinoa, quinoa flakes, tapioca flour, xanthan gum, cinnamon, nutmeg, salt, baking soda and chocolate chips. In a food processor, mix together amaranth flour and vanilla seeds. Add dates and pulse to crumble, then add to the dry mix.
In a food processor, mix the shortening until soft, then slowly add the agave syrup to make a smooth, creamy consistency. With the processor running, add the mashed sweet potato and process until combined.
Combine the dry and wet ingredients together to form the dough; do not overmix. Mold the dough into 2 logs about 4 inches wide and place on a baking sheet. Bake for 30 minutes, or until lightly golden. Let cool completely on a wire rack.
Reduce oven to 225° F. Cut the logs into about 30 slices. Place slices on a baking sheet and bake again for about 50 minutes, rotating the cookie sheet every 20 minutes or so.
Serve with Coconut Bliss and caramel sauce, if you like.
Quinoa: Take 1 1/2 cups cooked quinoa and dry it in the oven for 15 to 20 minutes at 325° F. Chill.
Sweet potato: Roast a sweet potato at 400° F for 45 minutes, then mash.
Each serving: 110 cal, 6g fat (2.5g sat), 0mg chol, 105mg sodium, 15g carb, 1g fiber, 2g protein
Source: Recipe adapted by Blake Caldwell, PCC Deli, and Birgitte Antonsen, PCC Cooks instructor for the 2012 PCC annual meeting dinner.
Sound Consumer, December 2012