During the winter season, I always seem to be reaching for a warm cup of hot chocolate, hot latte, or hot matcha. Sometimes we just want a little snack to go with these yummy drinks! What better way than to make some biscotti to dip into our warm drinks? This orange cranberry pistachio biscotti will be a great recipe to please people with multiple food restrictions, it’s both vegan and gluten-free!
I like to choose ingredients that will fuel me and provide important nutrients, even with sweet treats like this! Not only does it taste amazing, but also supports your health as well. Let’s highlight some of these ingredients:
- As most of us know, cranberries are a great way to support urinary tract health. The polyphenols in cranberries can also support healthy aging! (1) They’re full of antioxidants and vitamins to nourish our bodies. (2)
- You can view our cranberry supplement here.
- Sweet potatoes are packed with quercetin which helps with heart health and maintaining a healthy inflammatory response. (3) They are also rich in antioxidants such as beta-carotene and carotenoids.
- You can view our quercetin and antioxidant supplements here.
- Oats have higher amounts of protein, phytochemicals and fiber. (4) Oat flour also contains no gluten which is a great choice for people with gluten allergies or celiac disease. (4)
Orange Cranberry Pistachio Biscotti
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2.5 hours
Yield: 20-25 Biscotti
Allergens: Gluten-Free, Lactose-free, Vegan, Oil-free
- 5C gluten-free AP flour
- .5 C oat Flour
- .5C almond butter
- .5 C cane sugar
- .5 C pureed sweet potato (+extra ¼ c)
- Pinch of salt
- .5C pistachio
- .5C dried cranberries
- 1 tablespoon of orange zest
- Melted dark chocolate if desired
1. Preheat the oven to 350F
2. Mix the almond butter, cane sugar, sweet potato, and orange zest, make sure they are thoroughly combined.
3. Sift together the AP flour, oat flour, and salt.
4. Combine the wet mixture with the dry flour mixture until well mixed.
5. Fold in the dried cranberries and pistachios until evenly mixed.
6. Add more sweet potato puree if it’s too dry and crumbly.
7. Split the dough in half and shape each half into a long thin log.
8. Line a baking sheet with a baking mat or parchment paper.
9. Place the dough onto the sheet and bake for 25-30 minutes or just until it is a nice golden brown.
10. Allow them to cool on the baking sheet about 30 minutes.
11. Cut the loaf into desired size, usually about ¾ inch.
12. Rotate the biscotti onto the side so the inside of the biscotti is facing up. Bake these for 15 minutes on each side.
13. Allow the biscotti to cool about (about 30 minutes)
14. If you would like to add a dark chocolate coating, you can melt dark chocolate and dip these in.
- You can store these in an airtight container for 3-4 days or 1 month in the freezer. Easy to reheat and enjoy with a warm cup of hot cocoa.