Gingerbread biscotti vegan and GF

Above is finished serving and below is the log you make for cooking the first 30 minutes. Afterwards you slice and cook a few more minutes as desired.

 This is a treat! Good especially in the fall/ but any time if you love gingerbread 🤪

There is a link that shows how to, but I didn’t have the trouble she did. 

I cooked mine for the 30 minutes, then cut them and returned for 5 more to give it the extra crunch. The Esselstyn post had you do it even longer-/ but they would be rock hard that way, I believe!

Here is the link https://youtu.be/gcJ0n3l8H-0?si=-oZULRC9imycEHv3

Ingredients -use gf oats if needed:

1/2 cup oat flour ( you grind oats in blender or whatever.

1/2 cup quick oats ( I believe they used regular, but the quick holds together much better- maybe why the video had problems ?)YES DO ONLY USE THE QUICK OATS!!! Falls apart with the regular oats and too cardboard like 😁

1 & 3/4 cup King Arthur measure for measure gf flour ( or they used whole wheat for those not gf— but might make it fall apart more? They said you could use whatever flour you wanted - seemed to imply even oat flour)

1 teaspoon baking powder 

1/2 teaspoon baking soda

1 teaspoon ground cinnamon 

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

1/2 cup maple syrup 

1/4 cup unsulfured molasses 

1/2 teaspoons vanilla extract 

2 tablespoons golden raisins— don’t add more as they will make the biscotti fall apart

Directions 

Preheat oven 350F. Line a cookie sheet with parchment ( I use my air bake pan lined with parchment)

Place 1/2 cup oat flour, 1/2 cups quick oats, and 1& 3/4 cup of whatever flour you are using, adding baking powder, baking soda, cinnamon, ginger, and cloves. Mix well.

Make a space in the center of your dry ingredients and put in the maple syrup, molasses, vanilla. 

Mix thoroughly- even using your hands. Add raisins and mix in well with hands.

Form a log on your parchment lined cookie sheet-/ about 9”long  by 4” wide log rectangle.. See photo.

Bake 30 minutes.  Remove from oven and slice making about 11 biscotti. Test to see how done they are by eating some of the crumbs that fall off when cutting 🤗.

Carefully turn each on its side and bake 5 minutes. Test again. Ours were perfect. You can cook longer if you desire harder. 

I am storing in a tin  and not plastic to hopefully hold the crispy texture.

Watch the Esselstyn video here— but like I say theirs was really hard! https://youtu.be/x1VZpDCcogA?si=wzEE8yxUA_vt4Pmw