Gluten Free/Casein Free Gingerbread Biscotti

Ingredients

1 cup The Pure Pantry All Purpose Baking Mix
1 cup The Pure Pantry Buckwheat-Flax Baking Mix
2 T. butter (or Spectrum shortening)
2 egg whites (or equivalent egg replacer)
1 egg (or equivalent egg replacer)
1/2 cup brown sugar
1/3 cup light agave nectar
1 t. ground ginger
1 t. cinnamon
1/2 t. ground cloves
1/2 t. nutmeg
1 t. vanilla
1/2 cup finely chopped crystallized ginger
Optional: melted dark chocolate

Instructions

Preheat oven to 350 degree. Grease 16” cookie sheet.  Using electric mixer with paddle attachment, cream butter (or shortening) with brown sugar and agave.  Beat in egg whites and egg (or egg replacer).  Add one cup of The Pure Pantry All Purpose Baking Mix and mix until combined.  Add one cup of the Buckwheat Flax Baking Mix, spices and vanilla and stir on low until combined.  Stir in chopped crystallized ginger.

Lightly dust large wooden cutting board with rice flour.  Dusts hands with baking mix.  Place biscotti dough on board and with your hands roll into long log, 3 inches wide and 15 inches long.  Transfer log to cookie sheet.  Bake until golden brown, about 30 minutes.  Cool on baking sheet for 30 minutes.  Gently place log on wooden cutting board.  Using a serrated knife, cut the log on the diagonal into ½ inch sliced.  Arrange biscotti cut side down back on cookie sheet. Bake 20 minutes.  Let cool completely.  Dip one end in melted dark chocolate and let dry.

Store in air tight container.

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