I bet we all have that person in our life who can’t enjoy baked goods as most of us can. Either they’re allergic to things like lactose or flour, or they have decided not to use animal-derived products. Whichever restriction is applicable: fret not! There are plenty of substitutions around that will satisfy those challenged sweet teeth.
I don’t know about you, but I feel a bit of a pressure when baking for someone with an allergy. I’m kinda afraid I’ll make them sick by accident! What if there’s still a bit of buttercream left in that bowl I used last week for example. Needless to say I was rinsing out every bowl I was using for this recipe with steaming hot water. And even then, I had visions of people going into anaphylactic shock.. I call eaters of my baking victims, but I’m hoping it will never be quite that literal!
I picked this recipe up for the researcher I’m interning for, as he is allergic to milk. It’s funny how these recipes are often multiple allergy/diet applicable. This one can be used for a vegan diet, or egg-free for example. These were the first biscotti I’ve ever made and according to my victims, they were just the right consistency (crunchy, dunkable, not too sweet), even though I baked them twice longer than directed. You can add all sorts of nuts, dried fruits to the dough, you might want to try almonds or dried bananas for example. You can also swap out the cinnamon with other spices like cardamom. Without further ado, the recipe!
For about 30 biscotti
- 2 ½ cups flour
- 1 cup organic granulated sugar
- ¼ cup organic packed light brown sugar
- 1/3 cup finely ground almonds
- 1 teaspoon baking powder
- pinch of salt
- ½ teaspoon cinnamon
- 175 gr silken tofu
- 2 tablespoon finely ground flax seeds (also known as “flax meal”)
- 1 tablespoon soy or almond milk
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract