Gingerbread and Flax Plus Biscotti
Gingerbread and Flax Plus Biscotti Recipe
Prep time:
20 Minutes
Cook time: 60 Minutes
Servings:
28 biscotti
Ingredients
- 4 cups all-purpose flour
- 1/2 cup finely crushed Nature's Path Flax Plus Multibran Flakes
- 1 tbsp baking powder
- 1 tbsp ground ginger
- 2 tsp ground cinnamon
- 2 tsp ground allspice
- 1 tsp ground nutmeg
- 1 tsp salt
- 1/4 tsp ground cloves
- 1 cup granulated sugar
- 1/2 cup molasses
- 1/4 cup almond milk (approx.)
- 1 cup melted coconut oil
- 1/3 cup slivered almonds
- 1 tbsp turbinado sugar
Instructions
- Preheat oven to 350°F. Line baking sheet with parchment paper; set aside.
- Whisk together flour, cereal, baking powder, ginger, cinnamon, allspice, nutmeg, salt and cloves; set aside.
- Beat together granulated sugar, molasses, and 1/4 cup almond milk. In three separate additions, add flour mixture and coconut oil to molasses mixture, starting and ending with flour mixture.
- Stir in almonds.
- Shape batter into two 10- by 3/12-inch logs; transfer to prepared baking sheet.
- Brush tops with additional almond milk and sprinkle evenly with turbinado sugar.
- Bake for 30 to 35 minutes or until lightly browned.
- Remove from oven; let cool for 30 minutes.
- Reduce oven temperature to 325°F.
- Transfer baked logs gently onto cutting board; cut into 1/2-inch wide slices.
- Place slices cut side up on parchment paper–lined baking sheet.
- Bake for 25 to 30 minutes or until golden brown; let cool completely.
About The Author
Nature's Path
Nature's Path is committed to making only organic food products since 1985, and that’s something that will never change. As organic pioneers, Nature's Path believes that every time you choose organic, you cast a vote for a better food system and a more sustainable future for us all.
