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Pumpkin Raisin Biscotti (raw, vegan, GF)

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Come’on pumpkin let’s get uncooking!   This morning I woke up ready to play in the kitchen.  For the past few days I have been moving a baggie of diced pumpkin from one end of the fridge to the other.  I kept telling myself that I needed to do something with it and this morning was the time.  This recipe could be spread out to make crackers or bread sized slices as well.  This is my favorite time of the year.  As I was working away in the kitchen this morning making this recipe I had Christmas music pumped through out the house.  Happy Holidays!


  • 2 cup raw almonds, soaked and dehydrated
  • 1 cup raw ground sunflower seeds, soaked and dehydrated
  • 1 cup ground flax, grind seeds in spice grinder
  • 1 cup pumpkin, pureed
  • 2 carrots
  • 1 apple, organic
  • 1 cup raisins
  • 6 dates
  • 1 tsp ground cinnamon
  • 1 1/2  tsp pumpkin spice


  1. Combine the sunflower seeds and almonds in your food processor and process until finely chopped.  Transfer to a medium-sized bowl.
  2. Add flax and cinnamon, pumpkin spice to your bowl and mix until well combined.
  3. In the blender or food processor process pumpkin, carrots, dates and apple  until you get a puree.
  4. Stir wet ingredients into dry.
  5. Add raisins.
  6. Pour your batter on the cutting board and shape into a loaf (as seen below) Slice into 1″-1 1/2″ slices and shape into a biscotti shape. Dehydrate for 2 hours at 145, reduce heat and continue to dehydrate at 105 for 6 hours.

*** Making pumpkin puree – this is the easiest way that I have found in doing this.

  1. Cut the top and bottom off of the sugar pumpkin.
  2. With a potato peeler, remove the skin.
  3. Cut the pumpkin in half and remove the seeds.
  4. Cut the pumpkin into strips and feed them into the food process using the shredding blade.
  5. Transfer the shredded pumpkin to a high-speed blender and blend to a puree.  You will need to scrap the sides to get it nice and smooth.

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6 thoughts on “Pumpkin Raisin Biscotti (raw, vegan, GF)

  1. Just a question about the puréed pumpkin: is that raw pumpkin placed in the Vitamix with a little water to blend until smooth? Or do you purée it simply in a food processor with the steel S-blade? Really love your recipes: they are fresh, new and different from other raw food sites which can be quite unhealthy with high fat content from over-use of nuts.

    • amie-sue says:


      When I made this “biscotto” I just used a sugar pumpkin. Threw the flesh in the vitamix and made the puree. You might have to add a small amount of water and even possible that you might need extra sweetener. It all depends on the ripeness of the pumpkin. The joys of using fresh produce. :)

      • Thank you Amie-Sue, I’ll try it that way. It looks delicious. I’ve got abundant almond pulp at the moment, as well as carrot pulp, so I’m going to make a few recipes from your site now. You are an inspiration!

        • amie-sue says:

          Your welcome Laurinda! Please let me know how it turns out. I wish I had an abundant amount of almond pulp!! I have so many recipes that I want to test but don’t have enough pulp. I have even dreamed of finding a place that makes nut milk and wonders where they can ship their pulp to instead of throwing it away. hahaha Always good to dream? :)

  2. The Mama says:

    How long do these keep, Amie-Sue, do you know? I’m guessing a few weeks at room temp, thanks to the raisin and dates . . .

    • amie-sue says:

      Hi Mama,
      At room temp, I would aim for 1 week, but it all depends how far you take the drying process. The more moisture in a food, the shorter the life span.

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