Go Back

Gluten Free Double Chocolate Quinoa Cherry Biscotti

Ingredients
  

  • 1 1/2 cup quinoa flour
  • 1/2 cup gluten free flour mix Cuisine Soleil Organic GF Flour Mix
  • 1/4 cup Earth Balance vegan butter
  • 1/2 cup dark chocolate cocoa powder
  • 1 cup organic cane sugar
  • 1/2 tsp gluten free baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 large eggs
  • 1 tsp pure vanilla
  • 1 tsp hazelnut extract
  • 1/2 cup slivered almonds
  • 1/2 cup dried cherries
  • 1/2 cup No Nuttin gluten free dark chocolate chunks

Instructions
 

  • Preheat oven to 350 degrees.
  • Line a cookie sheet with parchment paper.
  • In a large bowl combine the quinoa flour, Gluten Free flour mix, cocoa, baking powder, baking soda and salt.
  • Add the slivered almonds and dark chocolate chunks and stir.
  • In stand mixer cream the vegan butter and the cane sugar.
  • Add the eggs and beat on medium speed until smooth.
  • On low add the vanilla and hazelnut extracts.
  • Add the dry ingredients to the wet and beat on low until combined.
  • Remove dough from bowl and place on cookie sheet.
  • To spread the dough into a log shape I have about a tablespoon of tapioca starch on hand and dip my hands into the starch to prevent the dough from sticking.
  • Bake in oven for 20 minutes.
  • Remove from oven and let cool for 8-10 minutes until the dough is cool enough to handle.
  • With a sharp knife cut into log shapes.
  • Flip each piece carefully onto its side.
  • Bake an additional 10 minutes.
  • Let cool before removing from cookie sheet and store in a container.
Tried this recipe?Let us know how it was!