Vegan and gluten free biscotti

Vegan and gluten free biscotti

Not every cafe have vegan and gluten free options, so when we go for a coffee we sometimes take our own sweets with us. Last weekend we made biscottis and they turned out amazing. So crispy and full of flavours. 


3/4 cup polenta

3/4 buckwheat flour

1/2 tsp sea salt

1 tbsp baking powder

1 dash of nutmeg

1 tsp vanilla

3/4 cup shopped nuts of choice (walnuts, almonds or hazelnuts) 

1/4 cup shredded coconuts

3/4 cup maple syrup

1 tbsp coconut oil



1. Preheat the oven to 325F or 170C

2. Blend all the dry ingredients in a big bowl.

3. Then add the wet ingredients.

4. Place the batter on a baking sheet and form it into one big "log" about 2 inches (5-6 cm) thick.

5. Bake the log for 25 min.

6. Remove the pan and cool the log for few minutes. Then cut the log carefully with a sharp knife straight across into 1/2 inches (2-3 cm) in wide slices. 

7. Bake it again for 5-10 minutes or until golden at the bottom.

8. Turn the slices over and bake again for 5-10 minutes. 

9. Cool on racks. Then enjoy :)