Hopefully none of my kids teachers are reading this post...but I will just take the risk.
For teachers gifts this year I made brownie biscotti dipped in chocolate and peppermint, they were accompanied by a jar of homemade hot cocoa mix.
I know teacher's get tons of gifts and I always try to make the gifts something they will enjoy and something that will not clutter their houses.
The biscotti themselves are vegan, but I dipped half in white chocolate (which does contain milk) and then the other half in semi-sweet chocolate, which was free of dairy...so it was vegan.
1 1/2 C all purpose unbleached flour
1 C spelt flour
1 1/3 C sugar
3/4 C unsweetened cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/2 Earth Balance, melted
3 ener-G egg replacers
3 Tbsp almond milk
2 tsp vanilla extract
Place flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix together with a fork and set aside.
In a separate bowl mix together your Earth Balance, vanilla, almond milk, and egg replacers.
Gradually add in your dry mixture and beat until fully incorporated.
With damp hands form two loaves (12" x 3") from the dough and place on a greased baking sheet.
Bake at 325 degrees for 30 minutes.
Allow the loaves to cool for 10-15 minutes on the baking sheet.
Remove from the sheet and slice the loaves (you should get at least 12 slices from each loaf).
Place the sliced cookies back on the baking sheet, cut side up, and bake at 325 degrees for an additional 20 minutes.
Allow them to cool before dipping (or eat them as is...I promise they are delicious just like this).
The ones dipped in semi-sweet chocolate and candy cane tasted just like a thin mint cookie from the Girl Scouts. I happen to like those cookies A LOT so it is fortunate I've given these away and they don't have to add any inches to my waist line.
I hope you all are ready for Christmas...it is only 7 days away (not that I want that to frighten you).
What sort of gifts do you give your children's teachers?