Tuesday, December 5, 2017

Allergy Friendly Gingerbread Biscotti

Time for a break? These gluten free, vegan gingerbread biscotti are crunchy, spicy and perfect with a cuppa.

Gluten Free Vegan Gingerbread Biscotti

It's officially biscotti season once again! Granted, I've never restricted my biscotti baking to the winter holidays, but it seems more socially acceptable now. Biscotti is one of the easiest (to me) recipes to customize, since there's no risk of the cookie being too dry if you bake it a bit longer, and in general a stiff dough holds together and doesn't spread as much as a batter cookie if you take away something like gluten or eggs. For gift giving, I regularly make eggless and nut-free biscotti because a) they go to mixed company who may have allergies I don't know and b) I never buy eggs.

For one recipient, I had to not only veganize but de-gluten and un-soy a biscotti recipe. I had pegged Susan's recipe a long time ago and since it was already vegan, it seemed like a good candidate. She had noted some issues with making the recipe gluten, fat and animal free, but when I saw she had used Bob’s Red Mill gluten-free baking mix as her flour I was willing to give it a go with my own flour blend instead. As much as I adore Bob's Red Mill, and I do, that product in particular is just not good. However, with my Artisanal Gluten Free Flour (adapted from Kelli and Pete Bronski), I had zero issues at all. For flavour and tenderness (and to neutralize any possible grittiness) I added pineapple juice and allowed the dough to rest 15 minutes before shaping. The first bake looked perfect - golden, with a hint of crunchy sugar on top, and when I went to slice it it went cleanly (unlike some of my more "traditional" biscotti). A second bake and cool down later and I had crisp, spicy cookies that held together in a cup of coffee but didn't break your teeth. This will definitely be a repeat performer!


Allergy Friendly Gingerbread Biscotti
Makes 12
2 cups Artisanal Gluten Free Flour
2 tbsp psyllium husks
1 tbsp Homemade Egg Replacer (or ener-G)
2 tbsp ground flaxseed
½ 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
  1. Preheat oven to 350F.
  2. In a large bowl, combine the flour, psyllium, egg replacer, flax, sugar, spices, baking soda and salt.
  3. 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.
  4. Cover and let rest 15 minutes.
  5. Turn the dough out onto a floured surface and divide in two.
  6. Shape each half into two logs about 2” wide.
  7. Place on a lined cookie sheet and flatten to about 1 ½” high.
  8. Bake for 30 minutes.
  9. Remove from oven and allow to cool for 10 minutes.
  10. Cut into ½” slices and place, cut-side down, on the baking sheet.
  11. Bake for 10 more minutes, then carefully flip and bake for 8-10 more minutes.
  12. Cool completely before storing
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