Dessert

Allergy - Friendly Gingerbread Biscotti is for Dessert.

Allergy - Friendly Gingerbread Biscotti takes 30 minutes to prepare.

Allergy - Friendly Gingerbread Biscotti takes 50 minutes to cook.

Allergy - Friendly Gingerbread Biscotti makes 12 servings.

The ingredients for Allergy - Friendly Gingerbread Biscotti are:

2 cups Artisanal gluten free flour
2 tbsp psyllium husks
1 tbsp Ener-G egg replacer
2 tbsp ground flaxseed
? cup sugar
1 tbsp ground ginger
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
3/4 tsp baking soda
Pinch salt
1 cup pineapple juice (or orange juice or water)
1 tbsp molasses
1 tsp vanilla

Here is how you make Allergy - Friendly Gingerbread Biscotti:

Preheat oven to 350F.In a large bowl, combine the flour, psyllium, egg replacer, flax, sugar, spices, baking soda and salt. Add the pineapple juice, molasses and vanilla. Mix well to combine. If the mixture is too dry and still crumbly, add a little more water a tablespoon at a time, just until the dough will hold together in a sticky ball.Cover and let rest 15 minutes.Turn the dough out onto a floured surface and divide in two. Shape each half into two logs about 2? wide. Place on a lined cookie sheet and flatten to about 1 ?? high. Bake for 30 minutes.Remove from oven and allow to cool for 10 minutes. Cut into ?? slices and place, cut-side down, on the baking sheet. Bake for 10 more minutes, then carefully flip and bake for 8-10 more minutes. Cool completely before storingServing Size:?Makes 8

The nutritional information for Allergy - Friendly Gingerbread Biscotti is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 145.4

• Total Fat: 0.8 g
• Cholesterol: 0.0 mg
• Sodium: 3.7 mg
• Total Carbs: 33.5 g
• Dietary Fiber: 2.6 g
• Protein: 2.0 g

The dietary needs meet for Allergy - Friendly Gingerbread Biscotti is Gluten Free