Remember my post on how to make your own Homemade Soy Milk? Well, to be honest, I won’t be using that recipe anymore because I just bought a milk machine! At least that’s what I’ve decided to call it. Here in China, most of the department stores sell these amazing machines about the size of an electric tea kettle that make homemade non-dairy milk at the push of a button. I can now make homemade soy milk, rice milk, 5-grain milk, and other milks all in under 20 minutes without any work on my part.
Because almonds are really expensive here, I’ve only made almond milk a couple of times since we moved to China. Whenever I needed non-dairy milk for a recipe, I would just whip up a batch of Homemade Oat Milk and use that. Unfortunately, Homemade Oat Milk can’t be heated up or else it becomes gelatinous (eww, gross), so I’ve really missed making warm latte-type drinks, chia or hot chocolate, especially considering it’s the holidays and winter has arrived! I knew I needed to find a different solution.
Enter in awesome-Chinese-milk-maker-machine!
Since we got our milk machine, I’ve made a batch of soy milk almost every other day. Brett is going to start making his kefir yogurt using it and I’ve been using it for baking, making large batches of chai for friends, and as a refreshing, creamy topping for my fruit cereal. It’s so nice to have access to cheap, non-dairy milk!
Especially when these Vegan Pumpkin Chocolate Chip Biscotti are within reach. There’s something about biscotti that just screams, “It’s the holidays!” Am I right? I love when I have free time in my afternoons to sit down with a warm drink, a sweet treat, and a book to read. It’s even better when I get to enjoy a sweet treat while talking with my Mom or sister, but that’s a little harder to do considering my Mom lives in Ireland and my sister lives in Virginia. Hopefully soon it will happen. But until then, I’ll have to be satisfied with a good book.
These Vegan Pumpkin Chocolate Chip Biscotti are perfectly crunchy and sweet. If you dip them in a warm drink before taking a bite, they’ll be even better. I used cacao nibs, which I find are the perfect addition to the pumpkin, but feel free to use mini dairy-free chocolate chips if you don’t have cacao nibs on hand. I’ve found that cacao nibs taste bitter on their own, but when they’re baked into sweet treats, they taste like regular chocolate chips!
- 1½ cups whole wheat flour
- ¾ cups coconut sugar
- ½ tablespoon baking powder
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ¼ cup + 2 tablespoons pumpkin puree
- 2 tablespoon coconut oil, melted
- ¼ cup non-dairy milk
- ¼ cup cacao nibs (or mini non-dairy chocolate chips)
- Preheat your oven to 325F/160C and line a baking tray with a silicone baking mat or parchment paper. Set aside.
- In a large bowl, whisk together the dry ingredients, from the whole wheat flour to the salt.
- Add the pumpkin puree, melted coconut oil and non-dairy milk to the dry ingredients and mix until a sticky dough forms.
- Fold in the cacao nibs.
- Place the dough on your baking tray and press the dough into a "log" about 4 inches wide and ¾ inches thick.
- Place the dough into the oven and allow the pumpkin "log" to bake for 25 minutes.
- After 25 minutes, remove the log and place it on a metal rack to cool for 15 minutes.
- Reduce the oven temperature down to 300F/150C.
- After 15 minutes, use a sharp knife to cut your log into about 12½ inch slices. Press straight down with your knife when cutting the log. Don't use a sawing motion or else the dough may crumble.
- Place the 12 biscotti cookies back onto your baking tray, flat side down.
- Bake the cookies for 10-15 minutes. After 15 minutes flip the cookies over and bake for another 10-15 minutes. I like my biscotti extra crunchy so I baked my biscotti for 15 minutes on each side. If you like yours softer, bake them for 10 minutes on each side.
- Store the biscotti in an airtight container.