Vegan Pumpkin Biscotti

This biscotti will be a hit this weekend when temps here dip into 40's.  

Have a big mug of vegan hot chocolate with pumpkin chocolate chip biscotti!  

Ingredients:

1 3/4 cup organic spelt flour

1/2 cup organic whole wheat flour

1/4 cup organic pure cane sugar 

2 T non-aluminum non-GMO baking powder

1/4 t sea salt

1 cup organic pumpkin purée 

2 organic flax seed eggs

1 t organic pure vanilla extract 

1/2 cup vegan mini chocolate chips

Method:

Line a large baking sheet with unbleached parchment paper; set aside.

Pre-heat oven to 350 degrees. 

In the bowl of a stand mixer, mix flours, sugar, baking powder, and salt together.  Beat in and combine thoroughly the pumpkin, flax seed eggs, and extract.

Stir in chocolate chips.

Transfer the dough to the lined baking sheet and shape into a 10"x4" log.

Bake for 30 minutes, or until firm.  Let cool, slice the biscotti into 1/2 inch slices.  Put the biscotti back into a 325 degree oven for 25 minutes.

Let cool before enjoying.