Gingerbread Biscotti

Gingerbread Biscotti

(recipe adapted from Forks over Knives Cranberry Orange Biscotti)

1/3 cup almond milk

2 tablespoons ground flaxseeds

1/2 maple syrup

¼ cup unsweetened applesauce

¼ cup almond butter

2 tablespoons of blackstrap molasses

1 teaspoon pure vanilla extract

2 cups whole-wheat pastry flour

2 tablespoons cornstarch

2 teaspoons baking powder

2 teaspoons cinnamon

1 tsp ground ginger

½ teaspoon ground allspice

1/4 teaspoon cloves

In a large mixing bowl, use a fork to vigorously mix together almond milk and flaxseeds until frothy. Mix in the maple syrup, applesauce, almond butter, and vanilla.

Sift in the flour, cornstarch, baking powder and spices, and mix until well combined.

On the prepared baking sheet, form the dough into a rectangle about 12 inches long by 3 to 4 inches wide. Bake for 26 to 28 minutes, or until lightly puffed and browned. Remove the sheet from the oven and let cool for 30 minutes.

Turn the oven temperature up to 375º F. With a heavy, very sharp knife, slice the biscotti into ½-inch-thick slices. The best way to do this is in one motion, pushing down; don’t “saw” the slices or they may crumble. Lay the slices down on the cookie sheet and bake for 10 to 12 minutes, flipping the slices halfway through. Allow to cool for a few minutes on the baking sheet before transferring the slices to cooling racks.

Lemon Pudding

(recipe adapted from marthastewart.com)

1 tablespoon grated lemon zest

1/4 cup fresh lemon juice

1/2 cup agave

1 package (12 ounces) silken tofu

Combine all ingredients in a blender and puree until smooth