Lemon & Cranberry Biscotti (Nut-Free, Vegan)

October 16, 2020

Home-made gifts are so special and so is this deliciously tasty dairy-free, nut-free and egg-free biscotti recipe.



125 g plant based Nuttelex

3/4 cup regular sugar

zest of 1 Lemon

1 tsp vanilla

6 tbsp aqua faba (water from a can of chickpeas, use chickpeas in another recipe)

2 cup sifted plain flour

pinch of himalayan pink salt (or whatever salt you have)

1 1/2 tsp baking powder

3/4 cup sunflower & pumpkin seeds

2/3 cup dried cranberries


1Preheated oven to 160°C

2Use a mixer to beat plant based Nuttelex, sugar, vanilla, lemon zest until light & fluffy then add the aqua faba (chickpea water) and beat until everything is incorporated and scraping down sides between beating.

3Add to this mixture, the sifted plain flour, salt, and baking powder, and then stir the cranberries & seeds.

4Once all ingredients are well incorporated shape into 2 thin logs place on a lined tray.

5Bake at 160 degrees fan forced until golden brown approx. for 30 minutes.

6Let logs cool completely then very gently place on cutting board and using a very sharp serrated knife cut biscotti into 1 cm thick slices. Note: treat biscotti logs gently & carefully they are delicate and will break apart if treated roughly

7Arrange your biscotti slices on a lined tray and bake them one more time at 130°C fan forced oven for 15 minutes turning them over half way.

8Let cool then store in an airtight container.