Gluten free gingerbread biscotti recipe
You hear gingerbread and automatically you feel the Christmas spirit! Imagine tasting it... This week, we offer you all the holiday festivities in the form of a snack with our gluten free gingerbread biscotti recipe.
Make yourself a hot drink, grab a gingerbread biscotti (or two) and let the magic of Christmas carry you away.
Makes 24 biscottis | Cook time : 45 minutes | Plant based
Ingredients to prepare the gluten free gingerbread biscotti recipe
- 1/4 cup (60 ml) cane sugar
- 1/4 cup (60 ml) oat milk
- 3 tbsp (45 ml) almond butter
- 2 tbsp (30 ml) molasses
- 2 tsp (10 ml) coconut oil
- 2 tsp (10 ml) chia seeds
- 1 tsp (5 ml) vanilla extract
- 1 1/4 cup (300 ml) gluten free flour
- 2 tsp (10 ml) pumpkin pie spices
- 1/2 tsp (2 ml) baking powder
- 1/4 tsp (1 ml) baking soda
- 1/4 tsp (1 ml) sea salt
- 1/4 cup (60 ml) Goji berries
- 1/4 cup (60 ml) pistachios, chopped
Steps to prepare the gluten free gingerbread biscotti recipe
Preheat the oven to 350°F.
In a bowl, place the sugar, oat milk, almond butter, molasses, coconut oil, chia seeds and vanilla. To mix together.
In a second bowl, place the flour, spices, baking powder, baking soda and salt. Mix and incorporate into the first mixture.
Fold to mix. Add berries and pistachios.
Divide the dough in half and shape each half into a 30 cm (12 in) cylinder.
Arrange the cylinders on a baking sheet lined with parchment paper, spacing them evenly.
Bake for 25 minutes.
Remove from the oven and place on a wire rack. Leave to cool for 15 minutes.
Reduce oven temperature to 300°F (170°C).
Slice each roll diagonally into 12 equal pieces.
Bake again for 15 to 20 minutes, or until crispy to your liking.
