Pumpkin Donut Biscotti with Chocolate & Almond Butter Glaze (vegan, gluten free)
1 1/2 cups of almond flour
1/2 cup of buckwheat flour
1/4 cup of coconut flour
1 tsp of cinnamon
1 tsp of turmeric powder or golden latte blend
zest of one orange
1/4 tsp of baking soda
1/4 tsp of salt
1/3 cup of pumpkin puree
1/4 cup of maple syrup
1/2 tsp of vanilla extract
1/4 cup of raisins
Preheat the oven to 160 C and line a baking tray with parchment paper.
Mix all of the dry ingredients together (flours, spices, zest, salt, raisins) in a bowl and stir to combine.
Add the pumpkin puree, maple syrup and vanilla extract and mix in with a wooden spoon or spatula to incorporate. Gently fold in the raisins. You could also use a food processor if you prefer.
Chill the dough in the fridge for 10-15 minutes.
Then, if you have a donut mould you can simply take some dough, roll into a ball, press into the mould, cut out the middle and then place on the baking tray.
If you don’t, once you rolled the dough into a ball, roll out into a small rope around the same thickness of your finger and then press the ends together to form a donut shape.
Bake for around 20-30 minutes. Check after that they aren’t drying too much as they will firm up once they cool down.
Turn off the oven and let them cool completely.
If you want to top them with chocolate like I did, melt your bar of choice over a bain marie.
Then drizzle over your ciambelle and add a sprinkle of chopped nuts or chocolate and if you like a drizzle of nut butter.
Enjoy on their own, with a cup of tea, latte or dunked into milk!
Store in an airtight container for up to a week.