Pumpkin Pie Biscotti

Contributed by our good friend Sara. Check out her blog at:


1 cup Namaste Foods Sorghum Flour
1 cup Namaste Foods Brown Rice Flour
1/2 cup Namaste Foods Tapioca Starch
1 teaspoon of baking powder
1 teaspoon xanthan gum
1 teaspoon of cinnamon
1/2 teaspoon of ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon of ground cloves
1/4 teaspoon of salt
1 cup of brown sugar
1 Tbsp molasses
2 large eggs
3/4 cup of pumpkin purée
2 Tbsp olive oil
1 teaspoon of vanilla extract
1 cup dried currants (or raisins)
1 cup pumpkin seeds (pepitas)


    1. Preheat the oven to 350°F. Line a baking sheet with parchment paper. I don't recommend using a stand or hand mixture for this because the dough is on the thick side.
    2. In a large bowl, sift together the flours, baking powder, xanthan gum, cinnamon, ginger, nutmeg, cloves and salt, being sure that the ingredients are thoroughly combined.
    3. In a medium bowl combine the brown sugar, molasses, eggs, pumpkin puree and olive oil.
    4. Add the liquid mixture to the dry mixture and combine thoroughly. I used my hands to mix this because the dough is thick. Knead in the currents(or raisins) and pumpkin seeds.
    5. Divide the batter in half and on the parchment lined baking sheet, form two 8"-9" logs. Flatten to about 1/2" thick, with moist hands. Bake for 20-25 minutes or until the loaves are firm to the touch.Add xylitol, cocoa powder, flour, salt and baking soda and mix well. Place half of the dough in each pan and spread it out until it’s even. This will take a little work as the dough is very sticky but if you use a rubber spatula this makes it much easier.
    6. Remove from the oven and allow to cool for 10 minutes.
    7. Slice into 1" pieces and turn the biscotti on their sides for the second round of baking.
    8. Bake for about 10-15 minutes, turning once and baking on the other side for an additional 10-15 minutes.