Sunday, April 26, 2015

Pumpkin - Coconut Biscotti #SundaySupper

As someone who doesn't particularly care for it, it's rather ironic that I've become my family's "queen of biscotti". Logistically, biscotti are the best type of cookies to make if you're planning on gifting or storing them - being deliberately dried out, it's tough to peg a batch as "stale", and most of them are hardy enough to travel without much coddling against breakage. Of course, the relatively simple flavour profile of the basic biscotti recipe is perfect for creating variations, and each foray into the world of twice-baked cookies opens up the world of "kitchen sink" cookie possibilities. Over the years I've made a slew of different batches, never the same twice, always keeping in mind the contents of my pantry, fridge and freezer.

For this week's #SundaySupper, I turned to my freezer's stash of home-roasted pumpkin puree and shredded coconut to concoct a tropically infused coffee break treat. While pumpkins are not technically a tropical item, they do pair beautifully with coconut and warming spices and always make me think of Jamaica or the Caribbean. Vegan and laced with a hint of nutty spelt flour, the  spice island elements of these crunchy cookies are make them perfect for whatever snack break you have coming up - whether you choose a zippy ginger tea, Jamaican roast coffee, coconut rum-spiked cocoa or something else entirely!


Here's what the rest of the gang have cooked up this week:

Tidbits and Pupus

Breakfast

Companions

Condiments and Sauces

Coolers

Main Event

Delectable Delights

Tropical Foods Sunday Supper

Wine Pairings
Sunday Supper Movement 
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Pumpkin - Coconut Biscotti
Makes 14
¼ cup melted coconut oil
½ cup coconut or granulated sugar
1 tbsp Homemade Egg Replacer powder
½ cup pumpkin puree
½ tsp coconut extract
1 tsp vanilla extract
1 cup all-purpose flour
¾ cup spelt flour
1 tsp baking powder
1 tsp cinnamon
½ tsp ground ginger
¼ tsp cardamom
¼ tsp salt
½ cup + 2 tbsp sweetened shredded coconut, divided
  1. Preheat oven to 350F and line a large baking sheet with parchment paper
  2. In a large bowl, combine coconut oil, sugar, and egg with a mixer for about 1 minute or until very well blended. 
  3. Mix in pumpkin puree and extracts.
  4. Mix in the flours, baking powder, cinnamon, ginger, cardamom and salt.
  5. Fold ½ cup of the coconut into the dough.
  6. Shape into a long roll on the prepared baking sheet and pat down to ½" high.
  7. Pat on remaining coconut.
  8. Bake for 25 minutes or until lightly golden brown.
  9. Carefully remove from pans and place on cooling racks.
  10. When biscotti had cooled enough to handle, but is still warm, cut into slices about ½” wide.
  11. Place slices, cut side down, back on the baking sheet.
  12. Bake for 10 minutes, then flip and bake for another 10 minutes.
  13. Cool completely on the sheet before storing in an airtight container.
Amount Per Serving
Calories: 134.4
Total Fat: 5.4 g
Cholesterol: 0.0 mg
Sodium: 2.4 mg
Total Carbs: 20.5 g
Dietary Fiber: 1.6 g
Protein: 2.2 g