Thursday, June 13, 2013

Gingerbread Biscotti....with Coconut Oil & Oat Flour

This recipe is a remake of our original Gingerbread Biscotti.  This recipe adds a bit more nutrition with the oat flour and healthy fat from the coconut oil.  The flavor is very similar and is delicious with a cup of joe :)

You'll Need:
  • 1 1/2 cup oat flour (I used regular oats and put them in my food processor to make my flour)
  • 1 1/2 cup all purpose flour
  • 4 tbl coconut oil
  • 2 eggs + 1 egg white
  • 1 cup sugar
  • 1/4 cup molases
  • 1 tbl baking powder
  • 1 tbl cinnamon
  • 1 1/2 tbl ground ginger
  • 1/2 tbl ground cloves
  • 1/4 tsp nutmeg
  • 1 cup chopped pecans (optional)
  1. Preheat oven to 375 degrees and line a baking sheet with parchment paper.  
  2. In a large bowl, mix the coconut oil, eggs and egg white, sugar and molasses until combined and creamy.  In a separate medium bowl add in all your dry ingredients; flours, spices and baking powder.
  3. Slowly add the dry ingredients into the wet and mix until combined and dough is thick and sticky.  Divide dough in half and form 2 logs about 1/2 inch thick onto the cookie sheet.  
  4. Bake for 25 minutes until golden.  Remove from oven and allow to cool enough to touch.  Slice the logs diagonally into 1/2 inch slices.  Place back onto cookie sheet and bake for another 6 minutes per side or until each side is golden and crunchy.

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