Allergy - Friendly Gingerbread Biscotti
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 145.4
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 3.7 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 2.6 g
- Protein: 2.0 g
View full nutritional breakdown of Allergy - Friendly Gingerbread Biscotti calories by ingredient
Introduction
Time for a break? These gluten free, vegan gingerbread biscotti are crunchy, spicy and perfect with a cuppa. The dough is a breeze to work with and is in no way gritty thanks to the use of tenderizing pineapple juice and my Artisanal GF Flour. Time for a break? These gluten free, vegan gingerbread biscotti are crunchy, spicy and perfect with a cuppa. The dough is a breeze to work with and is in no way gritty thanks to the use of tenderizing pineapple juice and my Artisanal GF Flour.Number of Servings: 12
Ingredients
-
2 cups Artisanal gluten free flour
2 tbsp psyllium husks
1 tbsp Ener-G egg replacer
2 tbsp ground flaxseed
˝ cup sugar
1 tbsp ground ginger
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
3/4 tsp baking soda
Pinch salt
1 cup pineapple juice (or orange juice or water)
1 tbsp molasses
1 tsp vanilla
Directions
Preheat oven to 350F.
In a large bowl, combine the flour, psyllium, egg replacer, flax, sugar, spices, baking soda and salt.
Add the pineapple juice, molasses and vanilla. Mix well to combine. If the mixture is too dry and still crumbly, add a little more water a tablespoon at a time, just until the dough will hold together in a sticky ball.
Cover and let rest 15 minutes.
Turn the dough out onto a floured surface and divide in two.
Shape each half into two logs about 2” wide.
Place on a lined cookie sheet and flatten to about 1 ˝” high.
Bake for 30 minutes.
Remove from oven and allow to cool for 10 minutes.
Cut into ˝” slices and place, cut-side down, on the baking sheet.
Bake for 10 more minutes, then carefully flip and bake for 8-10 more minutes.
Cool completely before storing
Serving Size: Makes 8
In a large bowl, combine the flour, psyllium, egg replacer, flax, sugar, spices, baking soda and salt.
Add the pineapple juice, molasses and vanilla. Mix well to combine. If the mixture is too dry and still crumbly, add a little more water a tablespoon at a time, just until the dough will hold together in a sticky ball.
Cover and let rest 15 minutes.
Turn the dough out onto a floured surface and divide in two.
Shape each half into two logs about 2” wide.
Place on a lined cookie sheet and flatten to about 1 ˝” high.
Bake for 30 minutes.
Remove from oven and allow to cool for 10 minutes.
Cut into ˝” slices and place, cut-side down, on the baking sheet.
Bake for 10 more minutes, then carefully flip and bake for 8-10 more minutes.
Cool completely before storing
Serving Size: Makes 8