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Breakfast Bean Biscotti

Yields1 Serving

Breakfast Bean Biscotti

 1 3/4 cups all-purpose flour
 1 cup oats
 1 tsp baking powder
 1/4 tsp salt
 1 cup canned red or white kidney or pinto beans, drained (half a 19 oz/540 mL can)
 3/4 cup sugar (white or brown)
 1/2 cup canola oil
 1 large egg
 2 tsp vanilla or almond extract
 1/2 cup chopped walnuts or pecans or slivered almonds
 1/2 cup chopped dark chocolate and/or dried apricots
 1/4-1/2 cup ground flax seed, chia seeds, hemp hearts and/or sesame seeds
 coarse sugar, for sprinkling (optional)

Preheat the oven to 350ºF. In the bowl of a food processor, combine the flour, oats, baking powder and salt; pulse until the oats are finely ground. Transfer the mixture to a mixing bowl.


Put the beans, sugar, oil, egg and vanilla into the food processor and pulse until very smooth; add to the dry ingredients and stir just until the dough starts to come together. Add the nuts, chocolate and seeds and stir just until combined.


With dampened hands, shape the dough into a log on a parchment-lined baking sheet, flattening it so that it’s about 15 inches long and 3-4 inches wide. (Divide the dough into two if it doesn’t fit on your cookie sheet, or make longer, thinner logs for smaller biscotti.) If you like, sprinkle the top with coarse sugar.


Bake for 25-30 minutes, until golden and firm. Transfer to a wire rack to cool, then cut on a slight diagonal into 1/2-inch thick slices using a serrated knife. Stand the biscotti upright on the baking sheet, spacing them about half an inch apart, and bake for another 30 minutes, until crisp and dry. Makes 1 1/2-2 dozen biscotti.