Cinnamon and Cocoa Biscotti ( aka Christmas spiced biscotti)

dairy-free, egg-free, nut-free biscotti

Panic! Only days to go til Christmas and I still haven’t got all my presents. Time for some last minute baking I think; hopefully some gorgeous home made treats will do the trick and save me from trudging to town to face the crowds of last minute Christmas shoppers.

Biscotti are the perfect biscuit to give as a gift. These ultimate dunkers of biscuits are sturdy and perfect for wrapping, last well and go down a treat at any time, especially over Christmas. These biscotti are flavoured for Christmas with a combination of cinnamon and cocoa flavoured doughs, combined to give the perfect warming chocolatey taste. We couldn’t stop eating the first batch I made, so I’d better start on batch number two straight away!

Biscotti are very simple to make, just a little more time consuming that normal biscuits due to their double bake in the oven; once in a large log shape and next cut into even slices. The dough does expand a lot, so if you want tiny little biscotti make sure the initial log is smaller than you think it should be!

dairy-free cinnamon and cocoa biscotti

Once I’ve baked and wrapped the biscotti my Christmas is nearly completely prepared for, now just time to relax and have fun with the family. I wish all my lovely readers a safe, happy and joyful Christmas.

Chocolate and Cinnamon Biscotti (Christmas Spiced Biscotti)

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

vegan christmas spiced biscotti

makes about 40

2 cups plain flour

2 tbsps baking powder

Large pinch of salt

1 cup caster sugar

1/2 cup sunflower oil

1/2 cup dairy-free milk

1 tsp cinnamon

2 tbsps cocoa powder plus 1/2 tbsp dairy-free milk

  1. Preheat the oven to 180 degrees centigrade. Line two baking sheets with parchment.
  2. Mix together the flour, baking powder, salt and caster sugar. Pour in the sunflower oil and 1/2 cup of milk and mix to form a soft dough.
  3. Split into two. Mix the cinnamon into one half, and the cocoa and extra 1/2 tbsps of dairy-free milk into the other half.
  4. Making 2-4 logs, lay one of the doughs in logs onto the baking sheets. I made two logs, placing the cinnamon dough down first. Drape the other dough over the top, spreading it out to cover the bottom dough. This will give the two tone effect.
  5. Brush with some dairy-free milk and bake in the oven for 20 minutes. Remove and cool until cold enough to handle. un-sliced dairy-free biscotti
  6. Using a bread knife, cut into 1/2 cm slices and place bake on the baking trays. Return to the oven and bake for 8-12 minutes, until the dough has crisped up and it’s starting to turn golden around the edges. Turn over and bake the other side for another 8-12 minutes. ready for second bake, egg-free biscotti
  7. Cool on a wire rack.Best enjoyed with coffee, hot chocolate, dairy-free milk of a dessert wine or Christmas liqueur.

nut-free vegan cocoa and cinnamon biscotti

Cocoa Cinnamon Swirl Muffins


Muffins are such a great staple, slightly less fancy and celebratory than an iced cupcake, but perfect for an everyday treat. As they don’t have the extravagant toppings they do need an interesting flavourful sponge to shine through, and this recipe has 3 dimensions of flavour (sugar, cinnamon and cocoa) to delight the taste buds. A variation on The Misfit Baker’s snickerdoodle loaf these little beauties are utterly delicious. The sponge is light and fluffy and the sweet, spicy, cocoa swirl is just amazing. In fact, these muffins have seen the paper cases licked clean by all who ate them –  Now that is high praise!

Cocoa Cinnamon Swirl Muffins (dairy-free, egg-free, nut-free, sesame-free, soya-free (depending on the yogurt used), vegetarian and vegan)


Makes 18

  • 2 tsp cinnamon
  • 2 tbsp cocoa powder
  • 3 tbsp soft brown sugar
  • 2 cups plain flour
  • 1/4 cup cornflour
  • 2 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 cup dairy-free spread
  • 1 cup caster sugar
  • 3/4 cup dairy-free yogurt
  • 1 1/2 tsps vanilla essence
  • 1 tsp lemon juice
  • 3/4 cup dairy-free milk, I use oat milk

– Preheat the oven to 180 degrees centigrade/Gas Mark 4
– Fill a cupcake tray with liners
– In a small bowl, mix together the 2 tsp cinnamon, cocoa and soft brown sugar
– Sift together the flour, cornflour, baking powder and 1/2 tsp cinnamon
– Mix together the yogurt, vanilla, lemon juice and oat milk. Set aside.
– Cream together the dairy free spread and caster sugar until light and fluffy
– Alternatively add some of the dry and wet ingredients until they’re all used up and you have a nice smooth, silky batter
– 1/3 fill the liners with the batter, sprinkle over 1/2 the cocoa and sugar mix.
– Add the rest of the batter on top, then again sprinkle over most of the rest of the cocoa and sugar mix.
– Using a blunt knife, give each muffin a swirl, then sprinkle over the remaining mix
– Bake for 18-20 minutes until the muffins have risen nicely and are cooked through (a knife/skewer comes out clean)
– Cool on a wire rack.


Cocoa and Coconut Flapjacks

My excitement at getting to eat different shop bought lunches whilst at work has quickly faded. I’ve exhausted most nearby options and frankly it’s rather expensive. Homemade lunches are proving to be more interesting and much more satisfying.

Sandwich shops always sell a version of a flapjack, but I guarantee none will be as delicious as these homemade beauties. These are sweet but gooey and sticky, with no hint of dry sawdust texture (if you know what I mean). I wasn’t sure this cocoa and coconut version would work, but it really does, giving a hint of a ‘Bounty Bar’. I’m taking one to work everyday next week, and will actually look forward to my lunch for a change 🙂

Cocoa Coconut Flapjacks (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

makes about 24

  • 200g dairy free spread (I use Pure soya or sunflower)
  • 200g demerara sugar
  • 200g golden syrup
  • 400g oats
  • 1/2 tsp salt (preferably fleur de sel)
  • 50g desiccated coconut
  • 3 tbsps cocoa powder

– Preheat oven to 180 degrees Centigrade

– Line a 30×20 cm (approx.) baking tray with foil.

– Mix together the oats, cocoa and desiccated coconut

– Melt together the dairy free spread, sugar, syrup and salt

– When the sugar has dissolved mix into the oats.

– Spread into the lined baking tray

– Bake for 15-20 mins until golden

– Cool well before cutting into bars/squares. Or freeze whole and cut when defrosted.

– (optional) Drizzle with melted dairy-free chocolate, before cutting into squares.

– Try not to eat too many!! Mind you there are worse things for you.