Low FODMAP Vegan Chocolate Almond Biscotti
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Learn more →Ingredients
24 servings
For the flax eggs
- 2 tbsp ground flaxseed
Ingredient noteGround flaxseed only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 1/4 teaspoon per serving, so it is likely Low FODMAP. If you prefer to always avoid ground flaxseed, please tap it and change its rating to Red.
- 6 tbsp water
For the dough
- 2 cups all-purpose flour
Ingredient noteA serving of up to about 2 tablespoons of flour is low in FODMAPs. This recipe contains only about 1 1/3 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid flour, please tap it and change its rating to Red.
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup organic cane sugar
- ⅓ cup coconut oil, melted and cooled
- 2 tsp vanilla extract
- 3 tbsp plant-based milk
- 1 cup whole raw almonds
Ingredient noteA serving of up to about 2 1/2 tablespoons of almonds is low in FODMAPs. This recipe contains only about 2 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid almonds, please tap it and change its rating to Red.
- ½ cup vegan chocolate chips
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- 2
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
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