rose & cardamom biscotti

as with vanilla

extract, rosewater is not

as good as it smells

previous version, 30 servings, 175 calories

scant 3/4 c silk whole next milk+1 t cider vinegar; 1 stick very soft vegan butter, 1/2 c brown sugar, 1/2 c sugar, 1/4 c namaste egg replacer, 1 T rosewater, 1 t sea salt, 3 t powder, 1 bag chocolate chunks, 3 c white whole wheat flour, 1/2 c pecans, 2 t cardamom

form 2 logs on silpat-covered stones; 350 F, 30 minutes; slice, 350 F, 10 minutes

poppy seed chocolate chip cookies

the same day as last

year the big fox crosses the

snow covered back field

24 servings, 170 calories

1/4 c poppy seeds, 1 bag lily’s stevia-sweetened chocolate chips, 1 t soda, 1 T vanilla, 1/2 t sea salt, 1/2 c namaste egg replacer, 1/2 c olive oil, 10 packets stevia, 3 3/4 c white whole wheat flour, 1.5 c elmhurst milked cashews

mix, place balls on silpat-covered stone, 350 F, 25 minutes

double chocolate buckwheat sourdough biscotti

nut butter powders

are rather magical in

baking recipes

16 servings, 160 calories

1 c wheat chef, 1 t sea salt, 2.5 c buckwheat flour, 1 T powder, 1 T vanilla, 1 T pumpkin spice, 1 bag lily’s stevia-sweetened chocolate chips, 1/4 c c powdered almond butter, 2 T cocoa, 10 packets stevia, 1.5 c warm water

mix, form shaggy log on silpat-covered stone; 350 F: 30 minutes, slice, 25 minutes

chocolate chile sourdough biscotti

finding the time to

fully cool the biscotti

before 2nd bake

source, 18 servings, 215 calories

3 eggs, 1 stick soft vegan butter, 1/3 c cocoa, 2 t powder, 1 t sea salt, 1 t chipotle chile powder, 1 t vanilla, 2 c white whole wheat flour, 1 c wheat chef, 2/3 c cashews, 1/2 c lily’s stevia-sweetened chocolate chips, 3/4 c sugar

beat, form 2 logs on silpat; 350 F, 25 minutes; cool & slice; 300 F, 25 minutes

nutella & toasted hazelnut thumbprint cookies

press the hazelnuts

firmly into nutella

before baking starts

source, 24 servings, 250 calories

3 sticks soft vegan butter+1 c sugar+2 t vanilla+1 t sea salt+3.5 c white whole wheat flour+1/2 c warm water; 1/2 c hazelnuts, 1/2 c justin’s nutella

knead butter mixture to form ball, make slightly-flattened balls on silpat-covered stone, top with nutella & nuts, 350 F, 25 minutes