Gluten Free Vegan Cranberry Orange Oat Flour Biscotti
So, my family is very Italian. I grew up with my Nonna living with us and we cooked and baked every day. One of the first things she taught me to make was biscotti. Meaning “twice baked” in Italian, they are crisp and wonderful, not too sweet and adaptable to a million different add-ins. Biscotti are similar to zwieback biscuits and like zwieback are often given to babies to gnaw on when they are teething. I remember my Nonna giving one to my oldest, Jude, when he was a cranky teething infant and I freaked out, afraid that he would choke. She wasn’t very happy that I wouldn’t follow tradition! They’re the best enjoyed lightly dinked in coffee, espresso or wine.
This recipe was easy and fun to adapt because there are so many possibilities to what you can add in. Biscotti do not need a mixer to make and seriously take no time at all to whip up and always look impressive.
Ingredients and Substitutions
- Oat flour – I chose to use oat flour for this because I love the texture and slight nuttiness it gives to the recipe. It baked lighter than regular gluten free flour and since I reduced the amount of egg in it (I also have an egg free version) it was similar to traditional biscotti. I use Gluten Free Harvest oat flour as it is safe for Casey’s allergies. If you don’t have oat flour, use a food processer of a Ninja-type smoothie maker with a grain cutting blade top and pulse the oats until floury. Quick oats are best to use for oat flour. This was formulated with oat flour so regular or even gluten flour would not substitute in evenly.
- Egg – This recipe does contain eggs because Casey can tolerate baked eggs if they are in the oven at least 30 minutes at 350 degrees or higher. As a matter of fact, I HAVE to give him baked eggs often, so he does not sensitize again. This is a perfect recipe for a family in a similar situation. It can be made egg free, but the texture will be a bit denser and won’t dry out quite as much. If replacing eggs for an allergy, I use applesauce and oil. The proportions the will be given in the recipe if making it vegan.
- Add-ins/flavorings – Take your pick! I used dried Craisins for these as they are safe for Casey. A great option are safe chocolate chips, white or dark, and other dried fruit. My go-to brand is Pascha. If you want to leave out the zest, or use lemon instead, go for it.
- Cutting dried fruit – This can be a real nightmare but here’s a pro tip! Lightly oil your knife or scissors before chopping sticky dried fruit. It’ll make it so much easier.
- Pre-bake wash – either a beaten egg or milk of your choice can be used to wash the biscotti before baking. The wash helps give it a nice color and crust; the egg will be shinier, and the milk will be sweeter. Egg is traditional, but I use So Delicious coconut milk.I hope you enjoy these as much as we do in our house, they never last long. And they are Nonna approved 😉
**As always, please check which brands are safe for your needs**
Gluten Free Vegan Cranberry Orange Oat Flour Biscotti
Author: Katie Martino Lopez
Prep Time: 10 minutes
Total Time: about one hour
Cook Time: about 50 minutes
Yield: 12-24 biscotti, depending on how they are cut
- 2 c. oat flour
- ½ c. sugar
- 2 tsp. baking powder
- ½ tsp. salt
- ½ c. dried cranberries (see above for substitutions)
- 2 tsp. orange zest
- 2 eggs (FOR VEGAN – use 4 oz. applesauce)
- 1 tsp. vanilla
- 1 Tbls. canola oil (FOR VEGAN – use 1/4 c. oil)
- 1 egg, lightly beaten or 2 Tbls. milk of choice for wash
- Preheat oven to 350 degrees
- In a large bowl, mix oat flour, sugar, baking powder, salt, dried cranberries and zest in a large bowl. Whisk to combine well. The flour will also coat the cranberries and zest helping them to not stick together in the final mixing process.
- In a small bowl, lightly mix eggs, vanilla and canola to combine (FOR VEGAN, add applesauce and oil here)..
- Add the egg mixture to the dry mixture and combine until dough comes together. It should be a bit wet.
- On a parchment or silicon mat lined half sheet pan, shape the dough into a 12”x4” log, flattening as you go and keeping the rectangular shape. If necessary, add a bit of oat flour to your hands to help shape. Either brush egg wash or milk of choice on the dough.
- Bake 30-35 minutes until golden, remove from oven and lower temperature to 325 degrees.
- Remove biscotti from the oven and let cool 5 minutes. Transfer biscotti to a cutting board and cut ½-1 inch slices, depending how thick you prefer the cookies, and cut either on the bias or straight. The thinner the slices, the more delicate the biscotti. The vegan variation will little more crumbly.
- Lay the biscotti slices on their sides back on the sheet pan. Make sure there is some room between for hot air to move but they will not spread anymore.
- Return to the oven for 10-12 minutes, then flip and bake 10 more minutes. They should be drier and golden.
- Let cool before dusting with powdered sugar or dipping in chocolate.
- Store in an airtight cookie jar, and enjoy dipped in coffee, espresso, tea or wine.
- This dough freezes beautifully before baking. Shape log onto a piece of parchment and do not wash. Wrap the parchment around the log then wrap tightly in plastic. Thaw in the refrigerator before baking. I always do this, especially before Christmas.
As we all know, reading labels and preparing food when managing allergies is a job within itself with much responsibility. All the brands I use are ones that I have contacted, and Casey has eaten safely. That being said, I must remind…
Please do your own research when deciding which products and foods are safe for the allergies you manage. These are the ones that are safe for our needs but may not be for you. Everyone has different comfort levels with manufacturing and production procedures.
And, as a friendly reminder, always have 2 epinephrine auto injectors on hand!