Sweet Potato Quinoa Biscotti with Chocolate Chips

Yield: About 30 biscotti

Your rating: None (7 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

These vegan cookies were a huge hit at a PCC annual membership meeting. View all the recipes from the 2012 annual meeting »



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

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More about: chocolate, quinoa, sweet potatoes


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