Hazelnut Ginger Biscotti
Author: www.gardenfreshfoodie.com
Recipe type: Dessert
Cuisine: cookie
Prep time:
Cook time:
Total time:
Serves: 24
- 260 g of oat flour (about 2½ cups, but best to weigh)
- 2 tsp baking powder
- ¼ tsp salt
- 1 tsp cinnamon
- 3 flax eggs=3 tbsp ground flaxseed/flax meal + 9 tbsp water, mixed and let rest for 10 minutes
- ½ cup maple syrup
- 2 tsp vanilla
- ¾ cup hazelnuts nuts, slightly toasted and chopped
- ½ tbsp lemon zest
- 1½ tbsp fresh lemon juice
- ¼ cup chopped crystallized organic ginger
- Preheat oven to 350 degrees
- Place nuts on cookie sheet and toast for 10 minutes, until golden, or alternatively, toast in a dry pan on stove. Chop and set aside
- Mix together flax meal and water, let sit until thickened, about 5-10 minutes
- Add flax eggs, maple syrup, and lemon zest to mixing bowl. Mix to combine
- Mix dry ingredients, and add in to wet mixture. Add in nuts and crystallized ginger.
- Divide batter in ½ and spread into 2 long logs on either a parchment or a silpat (silicon baking mat). Separating them about 6 inches.
- Bake for 30 minutes. Remove and let cool for 20-30 minutes
- Slice log on a diagonal into equal pieces (each log will make about a dozen).
- Place back into oven and bake for 10 minutes until slightly browned.
- Serve with your favorite cup of java or as a dessert dipped into some cinnamon chia pudding.
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/healthy-desserts/gluten-free-desserts/hazelnut-ginger-biscotti/
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