Vegan Matcha Chocolate Chip Biscotti

Matcha is packed with antioxidants; it calms and relaxes and also is rich in fiber.

So, eating biscotti all day is good for you!

*recipe adapted from Vegan Cookies Invade Your Cookie Jar

Ingredients:

1/4 cup organic almond milk

4 teaspoons organic matcha powder (culinary grade)

2 tablespoons organic ground flax seed

1/2 cup organic extra virgin olive oil

3/4 cup organic cane sugar

1 teaspoon organic pure vanilla extract

1 cup organic unbleached all-purpose flour

1/2 cup organic whole wheat pastry flour

2 tablespoons organic cornstarch 

2 teaspoon non-aluminum non-GMO baking powder

1/4 teaspoon organic vanilla salt 

1 cup vegan semi-sweet chocolate chips 

Method:

Pre-heat oven to 350 degrees.

Line a baking sheet with non-bleached parchment paper; set aside.

In a small bowl, whisk together the almond milk, matcha, flax seeds, oil, and extract until smooth. Set aside.

In a large bowl combine all of the dry ingredients.  Pour in the matcha mixture and mix thoroughly. Add chocolate chips and stir to combine.

Form the dough into a 10" x 4" log on the lined baking sheet.

Bake for 30 minutes, or until firm.  Let cool for 45 minutes on the baking sheet. 

Pre-heat oven to 325 degrees.

Gently slice the biscotti into 1/2 inch slices.  Put the biscotti back into the oven for another 25 minutes.  

Let cool before enjoying.