Well, my low oxalate diet has begun. It’s going to take some time to fully adjust to it, and I have to reference my "good", "bad", and "limit" lists. Black tea is on my “foods to avoid” list, so my daily cup of chai tea (made from black tea) is out. So I had to find a new way to get my chai fix. I’ve been thinking a lot about biscotti recently, I’m not sure why, so I decided to try to come up with some kind of chai flavor biscotti. I wanted to make them vegan, and that took some adjusting to make sure the texture came out right.
It took a few attempts to get the right flavor ratio and dry to liquid ratio. The almonds are on my list of “bad” foods, but I figured ¼ c of thin slices spread throughout the whole loaf wouldn’t be too harmful for my diet. And flax is on my “limit” list, and I figure 2 Tbl is limiting.
I made a small batch, because I wasn’t sure if Mr. Surly would be into eating them. It’s a nice treat, and for me, it was the right amount. But feel free to double the recipe if you’re really into biscotti.
makes ~8 pieces
2 Tbl ground flaxseed meal
2 Tbl flaxseed oil (or canola oil)
1 tsp vanilla extract
1 c flour
¼ c sugar
½ tsp baking powder
½ tsp cardamom
½ tsp cinnamon
¼ tsp ginger
¼ tsp ground cloves
¼ tsp freshly (or ground) nutmeg
pinch white pepper (opt)
¼ c sliced almonds, toasted
Preheat oven to 350 F
Add ground flaxseed and water to a mixing bowl, whisk to combine. Add oil and extract. Sift in the dry ingredients (flour, sugar, baking powder, salt, and spices). Add almonds and stir to just combine.
Line a baking sheet with silicone liner or parchment paper. Shape the dough into a loose rectangular shape. Bake 25 min, flipping sheet halfway through baking time, until the loaf is firm and golden brown.
Remove loaf to cutting board. Reduce oven to 300 F.
Using a serrated slice loaf into biscotti sticks.