Since I first posted my recipe for Gingerbread Biscotti in 2010 a lot has changed. First, I no longer eat white flour. Aside from being completely void of nutrition, it’s high-FODMAP and definitely exacerbates my symptoms of bloating, fullness, and a general “yuck” feeling. I do sometimes still use sprouted spelt flour, though, which is significantly lower in gluten and seems to digest more easily. (Spelt flour is *not* gluten-free.)
In addition, we no longer use eggs in our house, as Lily is severely allergic. Same for dairy (also high-FODMAP and a symptom-trigger for many GPers). I’ve also been reducing my sugar intake and using natural sweeteners like maple syrup in place of refined sugar whenever possible.
So… with all of this in mind, I’ve had to modify many of my GP-friendly baking recipes. Last week I took a crack at the Gingerbread Biscotti, which is one of my old holiday faves. The good news is that it baked up perfectly. At first I thought the baked biscotti wasn’t sweet or flavorful enough but once it cooled, I quite liked it. And my hubby and in-laws really liked it! So I consider that a success. The modified recipe is below. Enjoy!
Biscotti is dry and crunchy, so it’s perfect for dunking in coffee or tea. This version is also great on it’s on as a slightly-sweet, slightly-spicy treat. Each piece has about 1 gram of fat. Yield: about 28 cookies.
- 2 1/4 cups sprouted spelt flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 3/4 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 2 tablespoons coconut oil, melted
- 1/2 cup + 1 tablespoon maple syrup
- 3 tablespoons blackstrap molasses
- 2 teaspoons vanilla extract
- Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
- In a large bowl, combine the first 7 ingredients (flour through cloves). Set aside.
- In another bowl, combine the oil, maple syrup, molasses and vanilla. Mix until smooth.
- Add the wet mixture to the dry mixture. Stir just until combined.
- Shape the dough into a log about 2 inches wide. The dough will be sticky. You may need to wet your fingers with water to avoid sticking.
- Bake for 25-30 minutes or until firm to the touch.
- Reduce oven to 300 degrees.
- Allow biscotti logs to cool for about 10 minutes.
- Using a serrated knife or a pizza cutter, cut diagonally into 1/2 inch slices.
- Place cut sides down on baking sheet.
- Bake 15-20 more minutes or until lightly browned.
- Biscotti will harden more as it cools.
- Store in an airtight container.