Gluten Free Cranberry Biscotti Food

CRANBERRY ORANGE GLUTEN FREE BISCOTTI

Steps:

• In a large mixing bowl whisk together the oat flour, baking powder, ginger and orange zest. Set aside.
• In a medium sized mixing bowl use an electric mixer to beat together the sugar and coconut oil. Scrape down the sides as need. Add the vanilla extract and egg until creamy and full combined.
• Add the egg mixture the oat flour mixture and mix together until combined and a dough forms. Once fully mixed cover the dough with plastic wrap and refrigerate for at least 20 minutes so that the dough becomes less sticky and easier to handle.
• Preheat the oven to 325°F/160°C while the dough is chilling.
• After refrigerating, roll the dough out on a lightly floured sheet of baking parchment and form a 12 inch by 3 inch log that's about 1/2 inch thick.
• Transfer the baking parchment with the dough log to a baking sheet and bake in the oven for 20-25 minutes or until the edges start to turn a light golden brown. Remove the log from the oven and let cool for at least 10 minutes on the baking sheet.
• Once cool enough to handle, use a serrated to slice the log into 1 inch slices. Lay the biscotti cut side up and return to the oven for another 12-14 minutes.
• Remove from the oven and let cool. Dip one long side of the biscotti in white chocolate. Lay out on a large sheet of baking paper, chocolate side up. Sprinkle the chopped cranberries over the chocolate and let dry.
• Store in an airtight container and enjoy!

GLUTEN FREE CRANBERRY BISCOTTI RECIPE

Steps:

• Preheat oven to 350°. Line a baking sheet with parchment or wax paper.
• Mix together flour, baking powder, salt, cardamom, and nutmeg; stir until combined. Add in the cranberries and pecans and stir. Set aside.
• Place butter and sugars in a large bowl and blend until light. Add eggs and vanilla, blend until thoroughly combined.
• Slowly add the flour mixture to the wet mixture and blend until thoroughly combined.
• Transfer the dough to a garbanzo bean floured, work surface and knead until the dough just comes together (do not over knead). Add a little more flour if needed to the work surface. Divide dough into 2 equal sized halves, place halves onto the parchment or wax paper on the baking sheet. Shape each loaf into a 12-inch square or a rectangle, ½" thick loaf.
• Bake the loaves until they begin to crack and they are a uniform light brown. Approximately 35 minutes. Set aside to cool.
• Reduce oven temperature to 300°.
• Once loaves are cooled, place on a cutting board. Using a serrated knife, cut each loaf on the diagonal into 20-24 pieces. We suggest making the cuts ½" wide. Remove the paper from your baking sheet. Place the cut pieces onto the baking sheet with one cut side facing up and the other cut side flat on the baking sheet. Bake for 11 minutes until lightly toasted. Rotate so the opposite cut side is facing up and bake for another 5 minutes until dry and crisp. Cool.
• Melt bittersweet chocolate in microwave until just melted, use a little butter if necessary. Using a spoon, drizzle over the cooled biscotti.
• *We fresh mill our garbanzo beans on our Wondermill 1-2 beans at a time and it makes wonderful fresh garbanzo bean flour.