This vegan lentil walnut gingerbread biscotti is just as crunchy and flavourful as traditional biscotti but with a healthy twist thanks to the addition of lentil puree.
Note: This post was sponsored by Canadian Lentils as part of their #LoveLentils campaign. All opinions are my own as I only work with brands whose products I actually use and enjoy. Thanks for supporting my blog.
December is unofficially cookie month and I can’t go a day without seeing a new cookie recipe somewhere on social media. Obviously, I’m not upset about that since cookies are my absolute favourite dessert (which you’d know if you followed me on Instagram).
I actually planned to share only cookie recipes all month long but axed that idea when I remembered the majority of my diet consists of what I make for the blog. And as I’ve repeatedly learned the hard way, (wo)man cannot survive on cookies alone.
I’m definitely willing to retest that theory with this lentil walnut gingerbread biscotti, though.
I know what you’re thinking. Lentils in cookies? Blasphemy.
But here me out.
Lentils are usually associated with savoury meals like curries and soups but I’ve baked with them before and really enjoyed the resulting lentil pancake loaf. I’m actually surprised I don’t use lentils in my baked goods more often since I’m always on the lookout for ways to boost their nutritional value.
Lentils are high in protein and fibre, low in fat and as an added bonus, are ridiculously easy to make. I usually shy away from cooking pulses from scratch but lentils don’t require any pre-soaking and can be ready in as little as 15 minutes. My oven doesn’t even preheat that quickly.
And the best part is they don’t really have a taste, at least not when added to something as flavourful as gingerbread biscotti.
This recipe is pretty simple, even with the inclusion of the lentil puree. The gingerbread biscotti calls for 10 ingredients, plus the spices for the gingerbread flavour and take about an hour to come together.
That may sound long for cookies but biscotti needs to be baked twice in order to get that crisp and crunchy texture that makes it so great for dunking in mugs of coffee or tequila spiked hot chocolate.
And this lentil walnut gingerbread biscotti is no different. It’s crunchy on the outside, slightly crisp on the inside and perfectly spiced but not overly sweet.
Totally worth that second round in the oven if you ask me.
More holiday cookies:
- spiced spelt flour molasses cookies
- cranberry orange oatmeal cookie sticks
- vegan red velvet shortbread
- ⅓ cup cooked lentils
- ¼ cup coconut oil, melted
- 2 tbsp vegan mayo*
- ¼ cup organic cane sugar
- 1½ tbsp molasses
- 1 tsp vanilla
- ¾ cup + 2 tbsp (7/8 cup) unbleached spelt flour*
- ½ tsp baking powder
- a pinch of salt
- 1 scant tsp ground ginger
- ½ tsp cloves
- a pinch of allspice (optional)
- ¼ cup toasted walnuts
- coconut butter, vegan white chocolate or other glaze for drizzling/decorating
- Preheat oven to 350F, line a baking sheet with parchment paper and set aside
- If your walnuts aren't already toasted, roast them in the oven while it preheats and remove when fragrant
- Add the lentils, coconut oil and vegan mayo to a blender or food processor and process until smooth
- Beat together the sugar and lentil mixture in a medium sized bowl until well combined
- Add in the molasses and vanilla and mix well
- In another bowl, whisk together the flour, baking powder, salt and spices
- Whisk the dry ingredients into the wet ingredients a little at a time until well combined hen fold in the toasted walnuts
- if the dough is too wet you can add up to 2 tbsp more flour at this point but don't worry too much about it because you'll add more flour in the next step
- Turn to dough out onto a well floured surface, flour your hands and knead slightly until it begins to come together
- Shape into two logs about 6 inches long, 2 - 3 inches or one long log about 12 inches long
- Transfer the log(s) to the lined baking sheet and bake for 30 - 35 minutes until the logs are firm near the centre but still soft
- Remove from the oven, lower the temperature to 330F and allow the logs to to cool slightly so you can handle them
- Slice into pieces about 1 inch thick and return the pieces to the baking sheet
- Bake for another 15 minutes turning halfway through
- Allow the biscotti to cool completely on a wire rack before eating as they a more crisp/crunchy when cool
- Drizzle with coconut butter, melted vegan white chocolate or other glaze if desired
You might be able to sub the vegan mayo for ¼ cup applesauce or other fruit/vegetable puree to help with binding but I haven't tested it myself
Want more gingerbread? Try these brownies: