Gingerbread BiscottiPosted: December 22, 2012
‘Tis the season for some holiday baking and I realized I haven’t really done any yet! An emergency baking session was in order. This morning I baked up a holidays twist on the classic italian cookie. I then got all health-food-freak and added some super foods to boost nutritional value…and flavour.
Gingerbread Biscotti (adapted from Everyday Maven)
2 cups flour (white or whole wheat pastry flour will do here)
2 tbsp ground flax seeds
2 tbsp chia seeds
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tsp cinnamon
1 tsp ground ginger
3/4 tsp ground cloves
1/2 tsp allspice
1/8 tsp nutmeg
pinch of cayenne pepper
2/3 cup brown sugar
1/4 cup coconut oil (room temperature) or butter
1 1/2 tsp vanilla extract
1 cup chopped dates and pecans (1/2 cup each)-optional
Note: If you don’t have all of the spices listed above don’t sweat it! You can simply use cinnamon or cinnamon and ginger to achieve great flavour. This is a very adaptable recipe. You can strip this recipe down to a simple biscotti recipe by just using the flour, baking soda, salt, eggs, sugar, and coconut oil or butter. You can modify the recipe to add the spices and mix-ins of your choice.
1. Preheat oven to 350F. Mix flour, flax seeds, chia seeds, baking soda, salt, and spices in a bowl and set aside.
2. In a different bowl combine wet ingredients and beat for 1-2 minutes. Add dates and nuts to flour mixture to coat dates. Add dry mixture to wet mixture and combine.
3. Form dough into 2 “logs” about 3 x 8 inches and place on a lined baking sheet, they won’t spread too much so don’t worry about placing them too close. Bake for 30 minutes, then remove and let cool for 5 minutes.
4. Slice “logs” width-wise into 1 inch thick pieces. Arrange pieces on the baking sheet and bake for 10 minutes, flip, then bake on the other side for 10 minutes.
Enjoy! Happy Holidays. Eat well, be happy, and share your love.