Naughty Biscotti (Gluten-Free!)


Being ordinary is so boring.

After all…

Sometimes it’s fun to break the rules ;)


I hope you’re ready. Because things are about to get naughty in the kitchen.


And when it comes to rules…this next recipe BREAKS. THEM. ALL.


It all started when I was hit with a doozy of a cold earlier this week. All I wanted to do was throw on pj’s and curl up on the couch with my fuzzy leopard blanket and a hot mug of tea.


Lots and LOTS of tea. (I can’t even begin to tell you how many  different variations of tea I have going on in my cupboard right now).


And you know what goes great with a cup of tea? Or coffee, if that’s how you roll…




Okay, okay. Before you think I’m crazy… just hear me out. I already know what you’re thinking.


“Biscotti?! That hard-as-a-rock excuse for a cookie?” And yes. That’s exactly what I’m talking about. Except the biscotti I’m referring to isn’t the least bit crunchy, dry, or hard to chew. In fact, MY biscotti recipe is just the opposite.


Soft and chewy like a cookie, but with that distinct biscotti flavor?





Or is it…



You just may never, EVER want traditional biscotti again. Plus… this biscotti is gluten-free and full of fiber and protein!


Guilt-free and delicious?



If eating naughty biscotti is wrong…baby, I don’t want to be right.




  •  2 cans of organic garbanzo beans (preferably low sodium)
  • 1/4 cup of pureed pumpkin
  • 3/4 cup of brown sugar (you can definitely get away with less sugar if you are used to eating low-sugar desserts, however, this amount satisfies even the non-vegan sweet tooth).
  • 1 heaping cup of blended oats
  • Slightly under 1/4 cup of almond milk
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1-2 tablespoons coconut oil
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon almond extract
  • Slivered almonds (for sprinkling)
  • Chocolate chips (for sprinkling and melting as a drizzle).
  • Optional: Sweet Leaf Vanilla Creme stevia drops
  • Preheat the oven to 350º
  • Blend all the ingredients in a food processor until VERY smooth.
  • Spray a baking dish (8×8 or 9×9 should do) with all natural canola oil cooking spray or coconut oil cooking spray.
  • Pour batter into a baking dish and bake for 45-50 minutes (top should begin to crack but inside should be chewy).
  • Drizzle with melted chocolate/chocolate chips (using vegan chocolate chips) and almonds slivers.
  • Slice into bars and EAT!


This is definitely one cookie that WON’T disappoint ;)


I have to admit. The inspiration for this week’s recipe came from another source as well. You see, biscotti is traditionally an Italian dessert originating from the city of Prato (the name comes from the latin word biscoctus, which means “twice-baked/cooked”). Well, I just happen to be traveling to Italy for the next 10 days! My plane leaves in a couple of hours so I HAD to get one last post in before I take a short break from the blogging.

Don’t worry! I promise I will have LOTS of fun stories and recipes and pictures to share. Plus, it should be pretty interesting being vegan in a country known for it’s not-so-vegan cuisine :)


Have any of you ever traveled to Italy? What was your favorite part? I’d love to hear so I can compare comments when I get back!



Ciao Bellas!



Healthfully yours,

Ashley Michelle








Leave a Reply