Christmas recipe – Gluten-Free Biscotti with Ginger & Chocolate
This is a daily challenge here at home: cooking something that is both healthy for me, considering my Lupus condition, and tasty and appealing for the rest of the family.
When the Holiday season is approaching, I rack my brain to find anti-inflammatory recipes that won´t worsen my lupus symptoms that are also appetizing for anyone else.
Well, this Gluten-Free Biscotti with Ginger & Chocolate is undoubtedly one of those! And it is certainly perfect for serving as Christmas cookies to visitors – and even to Santa Claus!
Get the recipe and use your creativity to change the original shape suggested here:
1/2 cup coconut oil, melted
1/2 cup organic cane sugar
1/2 cup applesauce
1 tsp vanilla extract (optional)
1 ¼ cup brown rice flour
1 cup tapioca starch*
1/3 cup finely ground cornmeal (or sub more brown rice flour)
2 tsp baking powder
1/4 tsp sea salt
1 tsp orange zest (optional)
1/2 cup chopped candied ginger (or crystallized ginger)
3/4 cup vegan semi-sweet chocolate chips (or sub dark chocolate for less sweetness)
Preheat the oven to 350 F (176 C) and line a baking sheet with parchment paper.
In a medium mixing bowl, whisk together the melted coconut oil and sugar until thoroughly combined. Add the applesauce and optional vanilla. Whisk until well incorporated.
Add the brown rice flour, tapioca starch, cornmeal, baking powder, salt, and optional orange zest. Stir until no flour pockets remain. Add in the chopped candied ginger and give it a good stir. The dough should be thick and moist.
Let the dough rest in the fridge for 5 minutes. It’s okay if it seems a little oily — this makes it less fragile when cutting.
When ready to bake, divide the dough into two equal amounts. Place each part onto the parchment-lined baking sheet and shape it into long skinny logs (~3 inches wide and 1 inch tall). Try to make them as uniform in size and shape as possible, so they bake evenly.
Bake for 30 minutes, then remove from the oven and let cool slightly.
Once slightly cooled, use a very sharp serrated knife to cut the biscotti, so they are about 1 inch thick (or cut in Christmas shapes). Be very gentle at this point — the candied ginger can get in the way of the knife. Place the biscotti back onto the baking sheet and bake again for 8-10 minutes on each side until golden brown (16-20 minutes total).
Remove the biscotti from the oven and let cool.
Meanwhile, add the chocolate chips to a small glass or metal bowl. Carefully place the bowl on top of a saucepan with simmering water. Heat, occasionally stirring with a spatula or spoon, until melted and no lumps remain (~5 minutes). You can also melt the chocolate in a heat-proof bowl in the microwave in 20-second increments until melted. Remove chocolate from heat.
Once biscotti are cool, you can dip them into the chocolate for a more classic look or drizzle the chocolate across the whole biscotti.
Place on a parchment-lined baking sheet to set the chocolate. To speed setting, pop in the freezer. Otherwise, let sit at room temperature until completely set.
Store covered at room temperature for 3-4 days (we found a large jar is ideal for storage). Will keep in the freezer for up to 1 month if well sealed.0 Like