Lemon Almond Biscotti Mix

$9.95

Biscotti is a lovely goodie with coffee or tea. Our Lemon Almond Biscotti mix makes it easy for you to bake up an allergen-free treat with the perfect texture.

We make our biscotti with only the finest ingredients: consciously sourced, naturally grown, non-GMO, health-enhancing, nutritious ingredients.

 

Plus, only 82 calories per serving (baked).
(package makes one loaf with provides 18+ servings{or slices})

 NO Dairy   NO Gluten  NO Wheat  NO Corn  NO Soy  NO Fillers  NO gums  NO Artificial Preservatives  NO Animal Products (100% Vegan!)

 

Autoship Available

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Description

Biscotti is a lovely goodie with coffee or tea. Our Lemon Almond Biscotti mix makes it easy for you to bake up an allergen-free treat with the perfect texture. Savoring the moment is important in this fast-paced world and a tasty treat that leaves you feeling better is just the way to do it.

At GluFREEgan, we understand the subtleties of the body. We believe that food should not only be yummy, it should always contribute to your overall well-being. This is the guiding principle of our business and our eating habits. So we make our biscotti with only the finest ingredients: consciously sourced, naturally grown, non-GMO, health-enhancing, nutritious ingredients.

Here’s what you will be feeding yourself, your friends and your family:

  • Almonds – celebrated for cholesterol reduction, are actually helpful for weight loss goals and can reduce          overall calorie intake 1
  • Lemon Peel – containing as much as 10 times more vitamins than the lemon juice itself, it is the tasty health rejuvenator.
  • Golden Flaxmeal – protein packed and full of fiber and omega 3 fatty acids (brain-food) but maybe even more importantly, flax helps guard against several common health problems including: hypertension (high blood pressure), skin cancer, depression, liver disease, high cholesterol, prostate cancer, blood sugar imbalances, joint inflammation, constipation, menopausal symptoms like hot flashes and bone loss.
  • Bean Flours – the basis of many of our mixes. The delicate combination that we have developed provides well-rounded proteins, specially formulated to meet the needs of vegans and gluten-free eaters.

All this goodness and only 82 calories per serving (baked).

 

Y NO Dairy  Y NO Gluten  Y NO Wheat  Y NO Corn  Y NO Soy  Y NO Fillers Y NO gums Y NO Artificial Preservatives  Y NO Animal Products (100% Vegan!)

 

Autoship Available

Ingredients

ALL GLUTEN FREE & VEGAN Ingredients: DR GF Flour Mix (garbanzo bean flour, almond flour, fava bean flour, flaxmeal*) cane sugar*, lemon peel, slivered almonds, cream of tartar, baking soda Gobs of Unconditional Love* *organic

Recipes

Lemon Almond Biscotti

Making Biscotti is easy but you will need a bit of time. The total process can be done in as little as 1 1/2 hours with cooling time. First, you mix and bake in loaf form. With our mix this is pretty fast, about 1/2 hour (including the 22 minutes of cook time) *Then, I like to put the loaf on a cooling rack for 10 minutes or so and then into the fridge for 20 minutes or more. This makes the loaf congeal, making it easier to slice. Then the last half hour is for slicing, toasting, and re-cooling. You can split the process up baking on one day and toasting another if that suits your schedule better.

Ingredients:
  • 1 package Lemon Almond Biscotti Mix
  • 1/4 cup water (or vegan milk if you like a creamier texture)
  • 1/4 cup organic oil (canola or other vegetable oil)
  • 1 teaspoon (tsp) organic lemon extract
  • 1 tsp organic pure vanilla extract
Directions: (package=1 loaf, 15 slices)

1. In mixing bowl mix: 1/4 cup water, 1/4 cup oil, 1 tsp lemon extract & 1 tsp vanilla extract
2. Combine wet with dry ingredients
3. Place on a parchment lined baking sheet.
4. Form 13” x 3” loaf (dough will spread while baking)
5. Bake in 375˚ oven (preheated) for 20-25 minutes.
6. Remove from oven & let cool completely.*
7. Slice loaf into 1/3 inch wide slices, lay on side &
bake at 350˚ for 10 minutes on each side.

EAT, ENJOY & BE HAPPY!

These are also great dipped in the cream cheese sauce (below) and slivered almonds.

Cream Cheese Dipping Sauce

Sometimes it’s nice to gussy up your biscotti. Try dipping them in this mixture and then some toasted slivered almonds. Don’t forget the refrigerate afterward in order for them to firm up.

Ingredients:
  • 1 8 oz. package of Daiya brand Vegan Cream Cheeze (my fav)
  • 1/4 cup room temperature Earth Balance brand vegan butter
  • 2 cups organic powdered sugar, use organic sugar blended in a VitaMix (to avoid the corn) if possible
  • 1 tsp organic pure vanilla extract
Directions:

1. In mixing bowl place all the ingredients (at room temperature) except the powdered sugar.
2. Cream with hand (or stand) mixer
3. Add the powdered sugar slowly (no more than 1/3 cup at a time) and continue to mix until well combined.
4. Dip biscotti in this sauce and then cover with slivered almond and refrigerate

Lemon Almond Dome Cookies

Cookies are fast and easy with this mix. Total time commitment is less than 20 minutes.

Ingredients:
  • 1 package Lemon Almond Biscotti Mix
  • 1/4 cup water (or vegan milk if you like a creamier texture)
  • 1/4 cup organic oil (canola or other vegetable oil)
  • 1 teaspoon lemon extract
  • 1 teaspoon pure vanilla extract
Directions: (package= 15 – 30 cookies)

1. In mixing bowl mix: 1/4 cup water, 1/4 cup oil, 1 tsp lemon extract & 1 tsp vanilla extract
2. Combine wet with dry ingredients
3. Lined a baking sheet with parchment.
4. With a small ice cream scooper, form 1/2 Tablespoon to 1 1/2 Tablespoon dough balls.
    Cook in the dome shape that it comes out of the scooper.
5. Bake in 350˚ oven (preheated) for 14-16 minutes (longer for large cookies). They should be slightly browned.
6. Remove from oven & let cool completely (refrigerate if you want).
7. To dress them up a bit, drizzle some lemon glaze on top and refrigerate before serving.

EAT, ENJOY & REJOICE!

Lemon Snap Cookies (with Ginger icing)

Snaps are a snap with this mix.

Ingredients:
  • 1 package Lemon Almond Biscotti Mix
  • 1/4 cup water
  • 1/4 cup organic oil (canola or other vegetable oil)
  • 1 tsp organic lemon extract
  • 1 tsp organic pure vanilla extract
Directions: (package= 15 – 30 cookies)

1. In mixing bowl mix: 1/4 cup water, 1/4 cup oil, 1 tsp lemon extract & 1 tsp vanilla extract
2. Combine wet with dry ingredients
3. Lay out a large piece of parchment paper, place dough in center, cover with another piece of parchment paper.
4. Roll dough until flat with rolling pin to 1/8” – 1/4” thick.
5. Cut with cookie cutter and place on a baking sheet lined with parchment paper. (This dough takes simple shapes well – circles, squares, triangles, etc. For more complicates shapes {stars, hearts, etc.} you may want to stiffen the dough a little by using 1-2 Tbs less water in the mix)
5. Bake in 350˚ oven (preheated) for 13-16 minutes (depending on size)
6. Remove from oven & let cool completely.

These are really great with ginger icing. Make a half batch of the icing below, leave out the lemon juice, and replace the lemon extract with ginger extract. Pipe a pretty shape on the cookie or just put a smear and place another cookie on top to make a sandwich cookie.

SNAP, CRUNCH & REJOICE!

Lemon Poppy Muffins

These are so fun. The total time commitment is about a half hour.

Ingredients:
  • 1 package Lemon Almond Biscotti Mix
  • 2 Tablespoons (Tbsp) organic poppy seeds
  • 3/4 cup organic almond milk
  • 1/4 cup organic oil (canola or other vegetable oil)
  • 1 tsp organic lemon extract
  • 1/2 tsp organic pure vanilla extract
Directions:

1. In mixing bowl mix: 3/4 cup almond milk, 1/4 cup vegetable oil, 1 tsp lemon extract & 1/2 tsp             vanilla extract
2. Stir together package contents and 2 Tbs of poppy seeds in a separate bowl.
3. Combine wet with dry ingredients.
4. Place in greased mini-muffin or regular size muffin pan. Alternatively, you can use paper baking cups in your pan, then you don’t need to oil the pan.
4. Bake in 350˚ oven (preheated) for 22-27 minutes for mini-muffins, 32-34 minutes for regular size muffins. In either case, you want to see the muffin top darken just a bit so that it is more toward brown than the lemony/blond color it starts out as.
5. Remove from oven & let cool completely.

PERFECT ON-THE-GO BREAKFAST FOOD!

Lemon Almond Cake

Cake is a cinch with this mix. The total time commitment is about a half hour.

Ingredients:
  • 1 package Lemon Almond Biscotti Mix
  • 1/4 cup organic almond milk
  • 1/4 cup organic oil (canola or other vegetable oil)
  • 1 tsp organic lemon extract
  • 1 tsp organic pure vanilla extract
Directions:

1. In a large mixing bowl mix: 1/2 cup almond milk, 1/4 cup water, 1/4 cup oil, 1 tsp lemon extract & 1 tsp vanilla extract
2. Combine wet with dry ingredients
3. Place in greased 8”x8” baking pan.
4. Bake in 350˚ oven (preheated) for 22-27 minutes.
5. Remove from oven & let cool completely.

ADD ICING, EAT, ENJOY & DO THE CAKE DANCE!

Lemon Icing

This icing is really pretty and super-simple.

Ingredients:
  • 1 cup room temperature Earth Balance brand vegan buttery spread
  • 3 cups organic powdered sugar, use organic sugar blended in a VitaMix (to avoid the corn) if possible
  • 2 Tbsp organic Lemon Juice
  • 1 tsp organic pure vanilla extract
Directions:

1. In mixing bowl place these ingredients at room temperature: 1 cup Earth Balance Buttery Spread (or Coconut Oil if avoiding corn), 2 Tablespoons Lemon Juice & 1 tsp vanilla extract
2. Cream with hand (or stand) mixer
3. Add the powdered sugar slowly (no more than 1/3 cup at a time) and continue to mix until well combined.
4. Adjust consistency if you want it more playable, add a bit of buttery spread. For a stiffer frosting, add more powdered sugar.

Lemon Drizzle Loaf Cake

Drizzle Loaf Cake is a special treat with this mix. Total time commitment is about a half hour.

Ingredients:
  • 1 package Lemon Almond Biscotti Mix
  • 3/4 cup organic coconut milk
  • 1/4 cup organic oil (canola or other vegetable oil)
  • 1 tsp organic lemon extract
  • 1 tsp pure vanilla extract
  • 2 Tbsp organic sugar (raw organic if possible – Florida Crystals brand is vegan)
  • 1/4 cup warm water
Directions: (package=1 loaf pan)

1. In mixing bowl mix: 3/4 cup coconut milk, 1/4 cup oil, 1 tsp lemon extract & 1 tsp vanilla extract
2. Combine wet with dry ingredients
3. Place in greased loaf baking pan (bread pan).
4. Bake in 350˚ oven (preheated) for about 50 minutes. You want the whole top to have a tinge of brown and the center to be firmer than pudding under your finger. You can also use a toothpick to test if it’s done – poke it with the toothpick and when it comes out with no large crumbs – it’s done.
5. Remove from oven & leave it in the pan. In the meantime, make the drizzle and apply while still warm.
6. In a mixing bowl, stir up 2 Tablespoons of sugar and 1/4 Cup of warm water until the sugar dissolves.
7. Using a skewer or meat thermometer, poke about 10 holes in your loaf cake. Slowly pour the drizzle over the top of the warm cake, allowing the sugar water to soak in.
8. Let cool completely, (I like to refrigerate to get it really cool) then remove from the pan.
9. Make the lemon glaze and apply.

ADD ICING, EAT, ENJOY & DO THE CAKE DANCE!

Lemon Glaze

This icing is really pretty and super-simple.

Ingredients:
  • 2 Tbsp room temperature Earth Balance brand vegan butter (replace with Miyoko’s brand European Style butter if avoiding corn products)
  • 1/3 cup organic powdered sugar, use organic sugar blended in a VitaMix (to avoid the corn) if possible
  • 3 Tbsp organic coconut milk
  • 1/2 tsp organic lemon extract
  • a smidge of natural food coloring or turmeric powder
Directions:

1. In mixing bowl place Earth Balance Buttery Spread, 1/2 cup powdered sugar, 2 Tablespoons & 1 tsp vanilla extract
2. Cream together with hand mixer or stand mixer
3. Add the powdered sugar and continue to mix until well combined.
4. I like to add the food coloring or turmeric at the end so I can really get the right color, so add the turmeric (or coloring) and stir until evenly distributed)
5. Drizzle over your cold cake while the glaze is still room temperature. (Use a piping bag & tip or a small ziplock bag with the corner cut out, or simple let it drizzle off the end of a spoon)
6. Refrigerate immediately so that the glaze doesn’t fall off the cake.

Ready to eat in about an hour (or 15 minutes if you are really hungry 🙂 Enjoy!!

Pineapple Upside Down Lemon Almond Cake

Makes up to a 9” round cake. For a 9×13 pan, double the cake mix recipe (2 bags of cake mix).

Ingredients:
  • 1 package Lemon Almond Biscotti Mix
  • 3/4 cup organic almond milk
  • 1/4 cup organic oil (canola or other vegetable oil)
  • 1 tsp organic lemon extract
  • 1 tsp organic pure vanilla extract
  • 1/2 cup buttery spread for topping
  • 2/3 cup brown sugar for topping
  • 4 to 6 organic fresh pineapple rings (cut a section of pineapple to work with, cut peel off, slice in 1/3” slices, cut core out of each slice OR use canned sliced pineapple)
  • 6 – 10 canned dark cherries for garnish (fresh are great if in season)
  • vegan whipped cream for garnish
Directions:
1. Preheat oven to 350˚.
2. Grease (with organic oil) the baking pan.
3. Place buttery spread into the baking dish and melt in oven.
4. Remove pan from oven, sprinkle the brown sugar into the butter.
5. Arrange the pineapple rings over the brown sugar, place a cherry in the center of each pineapple ring (I prefer to hold off on the cherries and place them as garnish later.)
6. In a large mixing bowl mix: almond milk, oil, lemon extract & vanilla extract
7. Combine wet with dry ingredients
8. Pour batter into pan over the pineapple rings. 
9. Bake in 350˚ oven (preheated) for 35 – 40 minutes.
10. Remove from oven & let cool 10 -15 minutes.
11. Garnish with cherries and whipped cream (Reddiwip makes Coconut or Almond vegan whipped cream) 

Reddiwip makes almond whipped cream and coconut whipped cream which are both good & easy to use.

If you would like a larger cake (9″ x 13″) double the cake recipe (and use 2 mixes) and add 2 -4 more pineapple rings depending on your pan.

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