Savory Spinach, Caraway, and Kalamata Crackers (Biscotti-Style)

I was trying to come up with a savory cracker with a texture similar to biscotti… and then I realized I should just make a savory biscotti. These get their green hue from pureed cooked spinach, and are dotted with black olives and caraway seeds. You can nix the olives or add different herbs and spices and they’ll likely stand up to any sort of variation. One last note: they are pretty spinachy–this isn’t one of those “mask the greens flavor”-types of recipes, and the vibrancy is just an added bonus.

Savory Spinach, Caraway, Olive Biscotti Crackers

Savory Spinach, Caraway, and Kalamata Crackers

  • Servings: about 22 mini biscotti
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1/2 cup sorghum flour
1/4 cup tapioca flour, plus more for your hands
3/4 teaspoon baking powder
1/2 teaspoon xanthan gum
1/8 teaspoon salt
6 tablespoons cooked, pureed spinach
1/2 tablespoon extra-virgin olive oil
2 tablespoons kalamata olives, chopped
1 tablespoon caraway seeds

Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.

Put the sorghum flour, tapioca flour, baking powder, xanthan gum, and salt in a bowl. Whisk to combine.

Put the spinach and olive oil in the bowl of a stand mixer or in a large bowl. Beat on medium speed until combined. Add the flour mixture. Beat until well mixed. Add the olives and caraway seeds, beating until combined.

Dust your hands with tapioca flour, and transfer the dough to the prepared baking sheet. Use your hands to make a log, about 2 inches wide, 1 inch high, and 12 inches long. Bake for 25 minutes.

Carefully transfer the log to a wire rack and cool for 10 minutes. Decrease the oven temperature to 300 degrees F. Using a sharp knife, cut the log into 1/2-inch thick slices, making about 22 in total. Put each piece, cut-side down, back onto the baking sheet. Bake for 10 minutes, until firm (but slightly soft) to the touch. Flip the pieces and bake for 5 to 10 minutes more, until nearly firm to the touch. Let cool completely on the pan.

The pieces should firm completely once they are cool, but if they aren’t crispy enough, biscotti is forgiving–just put them back in the oven and bake at 300 for 10 to 15 minutes.

Black Forest Biscotti

Are you someone who likes camping? I’m definitely not. But I know lots of folks dig it (for some reason), and portable foods to bring along are a must. These fall into that category: an easy-to-take-with-you, allergen-friendly recipe that kids’ll love for those times when they’re attending camp during these (finally) warmer months!

For National Allergen Month, I’m celebrating again with So Delicious Dairy Free to create a top 8 allergen-free, vegan recipe that everyone will love whether they’re away on the campgrounds or not. These fit the bill: they have a double dose of chocolate, are studded with dried cherries, and have an underlying creaminess from the Culinary Coconut Milk. They’re inspired by black forest cake (my favourite), which, of course, definite coincides with the great outdoors. (Get it? Forest?)

You can see my last celebration with So Delicious here, with my Banana-Tahini Caramel-Chocolate Pudding Pie.

One more thing: So Delicious Dairy Free has a cool campaign going on until May 12th called the #140Difference – The World’s Shortest Grant Application. They’re seeking people toTweet/Facebook/Instagram them their ideas for projects that protect the earth and animals, as well as ideas/programs that support those with food allergies or plant based eaters. The  best part? They’re giving away $30,000 over 3 weeks, granting awards daily. You can check out more here.

Biscotti are one of my favourite things to make–second only to cake–and these are among my top picks (hello, chocolate). They’re freezer-friendly, too, if you want to double the batch, but I can tell you they probably won’t last very long.

So Delicious - Black Forest Biscotti

Black Forest Biscotti

 

1 cup sorghum flour
1/2 cup teff flour
1/3 cup tapioca flour
1/3 unsweetened cocoa powder, preferably dark
1 teaspoon baking soda
1 teaspoon xanthan gum
1/4 teaspoon salt
2/3 cup packed brown sugar
1/2 cup So Delicious Original Culinary Coconut Milk, plus more as needed (about 2 tablespoons)
2 teaspoons vanilla extract
1/3 cup nondairy chocolate chunks
1/3 cup dried cherries (tart or sweet)
1/3 cup nondairy mini chocolate chips
2 teaspoons coconut oil

Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.

Put the sorghum flour, teff flour, tapioca flour, baking soda, xanthan gum, and salt in a medium bowl. Whisk well to combine.

Put the brown sugar, 1/2 cup of the culinary coconut milk, and the vanilla extract in large bowl or the bowl of a stand mixer. Using a handmixer or the stand mixer, beat until well combined. Add the flour mixture. Beat until the mixture begins to stick together (it might take a couple minutes), adding up to 2 tablespoons additional culinary coconut milk, as needed. Turn off the mixture and use your hands to mix in the dried cherries and chocolate chunks. The mixture will be stiff.

Transfer the mixture to the baking sheet. Divide it in half, and form each half into a log, about 3 inches wide, 8 inches long, and 1 inch high. Bake for about 30 minutes, until the top is firm to the touch. Let cool 10 minutes. Using a sharp knife, cut the logs into 1-inch slices.

Lower the temperature of the oven to 300 degrees F. Put each slice on the baking sheet, cut-side down. Bake for 15 minutes. Turn the slice over so the other cut side is on the baking sheet. Bake for 10 to 15 minutes, until firm to the touch. The biscotti will continue to harden as it cools. Transfer to a wire rack to cool completely.

Once the biscotti is cool, put the nondairy chocolate chips and coconut oil in a small bowl. Microwave on 30 second intervals, stirring in between each one, until the chocolate has melted. Use a fork to drizzle the mixture over the top of the cooled biscotti. Cool completely before serving or storing.

(Disclosure statement: I received monetary compensation and free product coupons from So Delicious Dairy-Free for taking part in this campaign. I only, however, promote and partner with companies I love and use regularly in my own kitchen. As always, all opinions and recommendations expressed are completely my own.)

Olive Oil Biscotti with Almonds and Candied Ginger

With a hint of olive oil and orange, combined with toasted almonds and spicy ginger, these biscotti feature a mild Hojiblanca olive oil. Stemming from Spain, this fruity olive oil has a slightly floral taste with a mild earthy aftertaste.

Olive Oil Biscotti with Almonds and Candied Ginger3

Olive Oil Biscotti with Almonds and Candied Ginger

For the biscotti:

3/4 cup (180mL) unrefined cane sugar
1/2 cup (120mL) unsweetened applesauce
5 tablespoons (75mL) mild Hojiblanca olive oil
1 teaspoon (5mL) vanilla extract
1 cup (240mL) sorghum flour
1/2 cup (120mL) arrowroot flour
1/2 cup (120mL) quinoa flour
1 1/4 teaspoons (7mL) xanthan gum.
1 1/4 teaspoons (7mL) baking powder
1/4 teaspoon (2mL) fine sea salt
1/4 cup (60mL) candied ginger
1 1/2 teaspoons (8mL) orange zest
3/4 cup (180mL) almonds, toasted

For the glaze:
1/3 cup (80mL) icing sugar, sifted
1 tablespoon (15mL) mild Hojiblanca olive oil
1-2 teaspoons (5-10mL) unsweetened nondairy milk

Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.

To make the biscotti, put the sugar, applesauce, olive oil, and vanilla extract in a large bowl or stand mixer. Using a hand mixer or the stand mixer, beat until well combined.

Put the sorghum flour, arrowroot flour, quinoa flour, xanthan gum, baking powder, and salt in a medium bowl. Whisk until well combined. Add the candied ginger and orange zest. Whisk until the ginger and zest is coated with the flour mixer. Add the flour mixture to the sugar mixture. Beat on medium-low speed until well combined. Stir in the almonds by hand.

Using lightly oiled hands, form the mixture into two slabs, about 12 inches by 2 1/2 inches. Bake for approximately 30 minutes, until firm to the touch. Remove the biscotti from the oven and lower the temperature to 300 degrees F.

Let the biscotti cool for 10 minutes. Carefully transfer the slabs to a cutting board, and cut each one into 3/4-inch slices using a sharp chef’s knife. Put the slices cut-side down on the baking sheet. Bake for 15 minutes, until toasted. Carefully turn the slices over and bake an additional 10 to 15 minutes, until crisp (if they aren’t crispy, extend the baking time, but they will continue to firm once they are cool).

To make the glaze, put the icing sugar in a small bowl. Stir in the olive oil, and then the nondairy milk, a little at a time, until the mixture is smooth and the a drizzly consistency. Drizzle over the cooled biscotti.

Olive Oil Biscotti with Almonds and Candied Ginger