01
Dec
2016

Ginger and spice biscotti (High Fibre)

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40 biscuits, approximately 2-3 grams of fibre
*V, VG

Ingredients
  • Coconut oil spray
  • 50 grams of crushed almonds (skin on)
  • 320 grams wholemeal wholegrain flour
  • 1 teaspoon of cinnamon
  • ½ teaspoon of all spice
  • 4 teaspoons of ginger powder
  • 2 teaspoons of baking powder
  • ¼ teaspoon of salt
  • 60mls of olive oil
  • 60 grams of apple puree
  • 80 mls of olive oil
  • 50 grams of brown sugar
  • 50 grams of craisins
Methods
  1. Preheat the oven to 160C
  2. Place baking paper on a flat baking tin and spray with coconut oil
  3. In a food processor place eggs olive oil and apple sauce and blend for a few seconds until mixed through then add sugar and blend through
  4. Combine wholemeal flour, almonds, spices, baking powder and salt in a dry separate bowl and mix through
  5. Add half of the dry mixture to the wet mixture in the processor and blend until smooth, then add the last half and blend again to form a soft dough
  6. Divide the dough in two halves
  7. Roll each half into a long sausage shape approximately 8 cms wide and 4cms high
  8. Place them on the tray 10-15cms apart as the rolls will spread
  9. Cook for approximately 30 minutes or until they are firm and slightly golden
  10. Take them out and cool them for 8-10 minutes then slice the rolls into 2-3 cms slices
  11. Place back in the oven for another 10 minutes, take out and cool then store in an air tight container