Sunday, May 1, 2011

Brimfield Biscotti

We are incredibly excited for the May 2011 Brimfield Antique Market! We have a huge selection to bring of the most amazing stuff that we have been collecting and hoarding for the show - some of the items are just really, really special. Our booth is located at Quakers Acres, Spot #126, right in the heart of the show and will be set up and styled by some of the Antique Warriors! We will be in a huge 20' X 40' tent by the edge of the woods in the same space that we occupied at the September 2010 show surrounded by the most excellent neighbors! The field we are in is open for business beginning Tuesday, May 10 at dawn and the last day of the show is Sunday, May 15. Please come and see us!!!! We are always easy to find - just look for some of our wax pilgrims posted outside of our tent.

Me, Dougie and sometimes Molli are newly vegan and are more limited to the treats that we can get at the show (although One Love Cafe was there last year and they have vegan options). So I will be bringing more food than usual along, including some of this delicious vegan biscotti. I promise to share some with you if you come to see me!xoxo Here is the recipe if you want to try making it at home. It is a basic recipe and can easily be modified by adding different spices, dried fruit or other additions of your choice. This recipe makes a big batch!!!

Brimfield Biscotti

5 cups flour (I like King Arthur unbleached white although you could use whole wheat flour or a combination of flours)
2 cups organic granulated sugar
1/2 cup organic packed dark brown sugar
2/3 cup finely ground almonds
2 t. baking powder
pinch salt
1 t. cinnamon
12.3 oz. pkg. Silken soft tofu, drained
1/4 cup canola oil
4 T. finely ground flax seeds
1/4 - 1/2 cup non-dairy milk (I like coconut milk, but sometimes use soy as well)
2 t. lemon juice
1 t. vanilla extract


1. Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.

2. In a large bowl, mix together the flour, sugars, ground almonds, baking powder, salt and cinnamon. Set aside.

3. In a blender, puree the tofu until creamy and slightly fluffy. Add the ground flax seeds, 1/4 cup of soymilk, lemon juice and vanilla to the mixture and puree until well combined.

4. Add the tofu mixture to the dry ingredients, mixing until forming a sticky dough (add the rest of milk, if needed). Turn the dough out onto a well-floured surface, and form the dough into four logs with rounded ends.

5. Bake the logs on prepared sheets for 35 minutes, or until golden brown. Remove the logs from the pan and let rest on a cooling rack for 15 minutes. Turn down the oven temperature to 300 degrees.

6. Slice the logs diagonally in pieces 1/2" - 1" thick and lay biscotti on their sides on the prepared pan. Bake for 25-30 minutes, flipping the biscotti with a metal spatula halfway through to ensure even baking. Biscotti should be lightly golden but now browned; they will be super hard if overbaked. Biscotti will keep up to two weeks in an airtight container.