Zucchini Biscotti - 2006/12/2 (per biscuit)
- Number of Servings: 40
Ingredients
1-3/4 cup whole wheat flour1 cup all-purpose flour1 tsp baking sodaI/4 tsp baking powder1-1/2 tsp cinnamon1 tsp salt3 tbsp flax meal1/2 cup plus 1 tbsp boiling water1 tbsp vanilla1 cup extra virgin olive oil3/4 cup Splenda granular3/4 cup sugarolive oil cooking spray2 cups of grated zucchini with peel (takes about 4 medium sized, 4" long, zucchini)1 cup chopped walnuts
Pour the boiling water over the flax meal and leave sit while getting the other ingredients ready (at least 15 minutes - we actually waited two days since we needed some walnuts). Alternatively, you can use 3 eggs instead of the flax meal.
Combine flour, soda, baking powder, cinnamon and salt. Blend thoroughly.
Beat flax mixture with vanilla, then oil, then sugar. Add flour mixture. Mix at very low speed, then beat till well blended. Stir in zucchini and nuts.
Spray 5 small bread pans (3-1/2" X 5-1/2") with olive oil cooking spray and divide mixture evenly between pans. Preheat oven to 325 F. Bake for about 1 hour and 40 minute or until top is crunchy. Let cool and dry overnight. Cut into 3/4" slices and bake again at 350 F for another hour turning every 15 mintues.
Makes about 40 biscuits.
Number of Servings: 40
Recipe submitted by SparkPeople user EJOHNCHAT.
Combine flour, soda, baking powder, cinnamon and salt. Blend thoroughly.
Beat flax mixture with vanilla, then oil, then sugar. Add flour mixture. Mix at very low speed, then beat till well blended. Stir in zucchini and nuts.
Spray 5 small bread pans (3-1/2" X 5-1/2") with olive oil cooking spray and divide mixture evenly between pans. Preheat oven to 325 F. Bake for about 1 hour and 40 minute or until top is crunchy. Let cool and dry overnight. Cut into 3/4" slices and bake again at 350 F for another hour turning every 15 mintues.
Makes about 40 biscuits.
Number of Servings: 40
Recipe submitted by SparkPeople user EJOHNCHAT.
Nutritional Info Amount Per Serving
- Calories: 124.1
- Total Fat: 8.4 g
- Cholesterol: 0.0 mg
- Sodium: 113.0 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 1.4 g
- Protein: 1.8 g
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