Seven years ago I sat at a different Macbook, in a different living room, in a different state as a very different Brooke and I nervously wrote my very first blog post which was accompanied by a terrible picture taken on whatever the coolest iPhone at the time was (however, there were no filters back then to help save my epically horrendous picture). At the time I didn’t know what the heck I was doing, or who I thought I was believing that anyone was interested in reading what I had to write. While most of the time I still generally don’t know what the heck I’m doing, I’m glad the rest of that statement is no longer true (thank God!). While more has changed for (and in) me in seven years than you would care to read about, my love for this little place of mine on the internet and the voice it has given me has not. See Brooke Cook has gone through three redesigns and countless painstaking hours to get here, but I’m prouder of it than ever and I am so humbled that you take time out of your day to spend a little while here with me. Every comment, like and share shows me you guys are here (hopefully cooking some of this crazy deliciousness) and it keeps me coming back with more. So thank you! Okay, enough sentimental stuff.. let’s talk about this biscotti real quick!

While it’s warmer than it has been all summer here in Colorado, fall is upon us.. which really only means one thing right? Right. Pumpkin (oh and sweaters and scarves and boots and all that other “basic” stuff we all love)! I’m still doing this mostly vegan thing, and I really love it! It wasn’t that difficult of a transition since I eat fairly clean anyway, and I don’t feel guilty when I have the occasional “exceptions” so it’s all working. However, one thing that has definitely NOT changed through the years and the transitions of eating is my sweet tooth, so finding better options to satisfy that is just a thing that has to happen. I’m glad to report these check all the boxes for a delicious, pumpkiny, health conscious fall treat.. so I’ll leave you here with these and another gracious thank you dear reader. <3 here’s to seven more!

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Pumpkin Pecan Biscotti {Gluten Free, Vegan}

Welcome fall with a hot cup of coffee and these delicious pumpkin biscotti!

Ingredients

  • 2 Tablespoons ground flax
  • 3 Tablespoons water
  • 1 cup almond flour
  • 2 cups amaranth flour (or other protein rich gf flour)
  • 2 teaspoons baking powder
  • 2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup pure pumpkin puree (not pumpkin pie mix)
  • 2 tablespoons coconut oil, melted
  • 3/4 cup chopped pecans
  • Optional: melted chocolate to drizzle and extra chopped pecans to top

Instructions

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