I just made these biscotti, along with my chocolate macadamia nut biscotti, for an upcoming brunch I’m hosting. They’re gingery, lemony, and yummy all wrapped up in several bites! What’s better (and a good thing so you don’t eat them all), they freeze really well! I doubled the batch, as well as the chocolate biscotti, and froze them. Cross one more thing off the list, that’s how I roll!
Crystallized ginger, which I use in this recipe, can probably be found at your local grocery store, or on Amazon. I used Reed’s Crystalized Ginger, made with raw cane sugar. It’s addition, gives a little sweetness, with that powerful, slightly spicy taste of ginger. You can use whichever kind of nut you like in this recipe, or omit them to make these nut-free. I would add in some fruit sweetened craisins or dried cherries to compensate for the lack of nuts. Plus, they’ll add a pretty red color!
Biscotti means twice baked. To make sure you have the crunch these babies are famous for, be sure to slice them and re-bake until they get a little crisp (not burnt!). Because these are made with oat flour, they remain a little bit more chewy that a standard white flour recipe. But…no processed white flours or sugars here! I make my own oat flour by tossing oats into my Vitamix and blending for all of 20 seconds. But, if you don’t want to do that, you can purchase Bob’s Red Mill gluten free oat flour in a 4 pack on Amazon here, which is much cheaper than buying the flour 1 bag at a time. I always recommend weighing your flours, as they don’t all weigh the same.
Made about 24
Ingredients:
- 260 g of oat flour (about 2 1/2 cups, but best to weigh)
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 3 flax eggs=3 tbsp ground flaxseed/flax meal + 9 tbsp water, mixed and let rest for 10 minutes
- 1/2 cup maple syrup
- 2 tsp vanilla
- 3/4 cup hazelnuts nuts, slightly toasted and chopped
- 1/2 tbsp lemon zest
- 1 1/2 tbsp fresh lemon juice
- 1/4 cup chopped crystallized organic ginger
Instructions:
- 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 1/2 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.
Nutritional Benefits:
- Well-it is a cookie, so these are still a sometimes treat
- Vegan & nothing refined, decreases inflammation
- No added oils, fats included are whole foods (nuts)
- 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.
