Butternut Squash Biscotti with Dates and Walnuts – Gluten Free and Vegan!

Here’s a recipe for delicious and healthy biscotti that makes the perfect gift! Make this Butternut Squash Biscotti with Dates and Walnuts and package in cute bags, pouches or cookie tins for everyone you love.

These biscotti are vegan and gluten free so everyone can enjoy them! They’re also loaded up with beta carotene, fiber and other amazing nutrients to keep you healthy and happy.

Biscotti usually contains eggs, but you can get around that by using my favorite plant-based egg replacer – The Chia “Egg”! Check out this super quick video on how to turn your chia seeds into fantastic vegan “eggs” in minutes.

I’ve tried pumpkin spice biscotti before and loved it… and when I was creating my butternut squash mini pizza recipe I ended up with some extra squash. That got me thinking… this would be awesome in biscotti!

Where you love pumpkin, other winter squash works perfectly! Butternut Squash isn’t just for soup (although it is a delicious way to use it). It adds gorgeous color, flavor and moisture to this festive biscotti. It provides a hint of natural sweetness that fits perfectly with the crunch of the walnuts.

The squash and the dates add some natural sweetness so you can use less added sugar. Plus, the almond flour boosts the protein content while the quinoa flour adds more fiber and a bit of protein.

What Does Biscotti Mean?

Biscotti literally means “twice baked”. If you’ve never made it before, biscotti gets its extra crispy goodness from being baked first in a flattened loaf and then cut into strips and baked again.

Biscotti After Its First Bake:

Biscotti After Its Second Bake:

These biscotti will come out a little softer (read: easy on your teeth). If you like a crisper biscotti, you can leave them out overnight and they’ll be ready to crunch.

Butternut Squash Biscotti with Dates and Walnuts – Vegan and Gluten Free!

It’s cozy yummy baking time! Who are you going to share these with? Trust me, make a double batch so you can enjoy them with your morning coffee or tea. They really do make your day better!

Butternut Squash Biscotti with Dates and Walnuts - Gluten Free and Vegan

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This delicious and healthy Butternut Squash Biscotti with Dates and Walnuts makes the perfect gift! Make this biscotti recipe and package in cute bags, pouches or cookie tins for everyone you love. These biscotti are vegan and gluten free so everyone can enjoy them! They're loaded up with beta carotene, fiber and other amazing nutrients to keep you healthy and happy.

• CourseBreakfast, Dessert, Potluck, Snack, Vegetarian
• Cuisineamerican, Canadian, Comfort Food, Holidays, Italian, Party Food

Servings	Prep Time
12 biscotti	15 minutes

Cook Time

40 minutes

Servings Prep Time 12 biscotti 15 minutes

Cook Time 40 minutes

Butternut Squash Biscotti with Dates and Walnuts - Gluten Free and Vegan 1 2 3 4 5 Votes: 8 Rating: 4.75 You: Rate this recipe! Print Recipe Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinner This recipe has been added to your Meal Plan This delicious and healthy Butternut Squash Biscotti with Dates and Walnuts makes the perfect gift! Make this biscotti recipe and package in cute bags, pouches or cookie tins for everyone you love. These biscotti are vegan and gluten free so everyone can enjoy them! They're loaded up with beta carotene, fiber and other amazing nutrients to keep you healthy and happy. CourseBreakfast, Dessert, Potluck, Snack, Vegetarian Cuisineamerican, Canadian, Comfort Food, Holidays, Italian, Party Food Servings Prep Time 12 biscotti 15 minutes Cook Time 40 minutes Servings Prep Time 12 biscotti 15 minutes Cook Time 40 minutes

Ingredients

Dry Ingredients

• 1 cup quinoa flour
• 1/2 cup almond flour
• 1/4 cup coconut sugar or maple syrup
• 1/4 cup dates finely chopped
• 1/4 cup walnuts broken into pieces
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp Baking powder
• 1/4 tsp baking soda

Wet Ingredients

• 1/2 cup butternut squash roasted and mashed or canned pureed
• 1 chia egg

Servings: biscotti

Units:MetricUS Imperial

Instructions

1. If you're using canned butternut squash or already have some roasted squash ready, skip to the next step. If you're starting with raw squash, preheat your oven to 400 degrees F. Cut your squash in half lengthwise, remove the seeds and cut into 1/2" cubes. Spread out on a baking sheet lined with parchment paper and bake for about 25 minutes or until softened.
2. Preheat your oven to 350 degrees F. Prepare your chia egg (in a small bowl, mix 1 tbsp chia seeds with 3 tbsp water, stir and let it sit for about 10 minutes).
3. In a large bowl, combine all of the dry ingredients. Make a well in the middle of the dry ingredients and add the wet ingredients. Combine until you get a moist, slightly crumbly dough.
4. Line a baking sheet with parchment paper. Roll out your dough and press it to form a rectangle about 1/2" high.
5. Bake for 25 minutes. Remove biscotti from the oven and let it cool for about 10 minutes. Cut vertically into 1" wide cookies.
6. Turn down the oven to 300 degrees F and bake for 15 minutes. Let them cool and enjoy!
7. If you like your biscotti softer, store it in a covered container. If you want it more crunchy crisp, leave it out overnight.