One nice thing about vegan baked goods is that you can safely eat the raw cookie doughs and cake batters... and this one was delicious! Unlike regular biscotti, which uses only white, all purpose flour, this recipe contains equal amounts of buckwheat, brown rice, sorghum and tapioca flours. I know, that sounds way too healthy to be any good. But the truth is, combined with cocoa powder, espresso and chocolate chips, these are even more yummy than my traditional recipe.
Below you can see the super moist batter right after mixing. The bottom photo shows the two pre-cooked logs, which I partially baked for 15 minutes before cutting them into individual biscotti and returning them to the oven to crisp up.