Muesli Biscotti is a simple, quick grab n’ go option for breakfast and snack. They are vegan and can be adapted for gluten-free lifestyle as well.
I was hoping to share Muesli Biscotti along with few other edible holiday gifts right around Christmas but it just didn’t happen. January is a peak time for all things healthy eating and resetting our diet (cue: detox smoothies and salads taking over the internet). It is an inspiring time of the year to make healthier changes but I am more into making smaller, long lasting changes than drastic ones. Muesli Biscotti is an ideal snack // grab and go breakfast to fit that transition; they are a love child between homemade muesli and my goto cranberry almond biscotti. In case you missed the post on how to make Homemade Muesli, you should revisit as it makes eating healthy breakfast and snacks so much simpler, wholesome, and delicious. Recently, I dabbled a little bit with vegan baking as my grandmother is a lacto-ovo vegetarian and I wanted her to enjoy all the desserts and snacks with us. Some of the things I made eggless were muesli biscotti, tres leches cake, cheesecake, and chocolate cake. I replaced eggs with aquafaba (cooking liquid from beans used as an egg white replacer in recipes) in muesli biscotti and it worked like a charm.
I have not tried making muesli biscotti with other types of flour besides all-purpose but I am pretty sure gluten-free all purpose flour will work here. If you end up trying, I’d love your feedback.
I have been fighting this nasty upper respiratory infection for a while now. It’s gotten worse since yesterday which is why I am going to keep this post short and guzzle Homemade Cold Tonic and see the doctor again.I hope you guys have a lovely Wednesday. I will catch up with you Friday on our virtual coffee date!
- 2 cups muesli
- 1 cup all-purpose flour
- ½ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- pinch of salt
- scant half cup thick aquafaba (see notes)
- 1 tablespoon vanilla extract
- Preheat the oven to 325 degrees F.
- Combine dry ingredients in a medium sized mixing bowl. Add in aquafaba and vanilla extract and mix just until moist.
- On floured surface, divide batter in half and pat each half into a log approximately 14 inches long and 1½ inches thick.
- Place on a cookie sheet with parchment paper or silicon mat and bake 30 minutes or until firm.
- Cool on a wire rack about 10 minutes, or until cool enough to handle.
- Cut biscotti on the diagonal into ½-inch slices. Reduce oven temperature to 300 degrees F.
- Place cut biscotti upright on a cookie sheet, spacing them about an inch apart, and bake for an additional 20 minutes.
- Let cool and store in a loosely covered container. I like to store mine in the refrigerator as it tends to keep it crunchier longer.
1 egg white = 2 tablespoons aquafaba
Aquafaba should ideally be the same consistency of egg whites to function as a proper egg replacement. If it seems very watery, you can thicken it slightly by simmering it on low in a saucepan on the stove until it's reduced by about a quarter.