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Gingerbread Biscotti Recipe

Healthy Gingerbread Biscotti Recipe

Indulge in a wholesome Gingerbread Biscotti experience with this recipe. Follow the steps below and use the specified ingredients.

Ingredients:

  • 2-3+ cups of Gingerbread Superfood Protein Mix
  • Alternately: Choose Naturally Sweetened-Unflavored Superfood Mix and add Gingerbread spices to your preference, or opt for Unsweetened-Unflavored version with Gingerbread spices and your preferred sweetener
  • Recommended Gingerbread Spice Blend: Combine Cinnamon, Ginger, Nutmeg, Allspice, and Cloves in a 1:1:1:1:1 ratio, approximately 10% of the dry mix used
  • Optional: Boost protein with 1 or more scoops of P3-Paleo Pumpkin Seed Protein or P4-Peak Performance Plant Protein. Match the flavor accordingly
  • Optional: For slight rise, mix 1 tablespoon of Baking Powder per cup of SFM before adding other ingredients
  • Optional but recommended: 1-2 shredded carrots
  • Optional but recommended: 1-2 finely chopped, mashed, or blended bananas
  • Options: Customize with extra shredded coconut, raisins, and/or nuts as preferred
  • Add approx. 1/8 or more teaspoon of sea salt per cup of mix used based on taste
  • Optional slow-burning carbs: Include ¼ cup of oats per cup of mix (note: oats are not Paleo)

Instructions:

  1. Gingerbread Superfood Mix: Start with 2-3+ cups of Gingerbread Superfood Protein Mix
  2. Spice Variation: Alternatively, create your own Gingerbread flavor by blending Cinnamon, Ginger, Nutmeg, Allspice, and Cloves. Aim for 10% of the dry mix
  3. Protein Boost: If desired, add 1 or more scoops of P3-Paleo Pumpkin Seed Protein or P4-Peak Performance Plant Protein according to flavor
  4. Rise Enhancement: For a subtle rise, mix 1 tablespoon of Baking Powder per cup of SFM before introducing other elements
  5. Carrots and Bananas: Enhance nutrition and taste with 1-2 shredded carrots and 1-2 finely chopped, mashed, or blended bananas
  6. Customization: Personalize your biscotti with additional shredded coconut, raisins, and/or nuts to your liking
  7. Salt Addition: Add around 1/8 teaspoon of sea salt per cup of mix, adjusting based on taste
  8. Slow-Burning Carbs: Optionally, introduce ¼ cup of oats per cup of mix (please note oats are not Paleo)
  9. Water Management: After mixing, cautiously incorporate water. Often, the natural moisture from bananas and carrots suffices. Roughly 1 cup of water is typically ample
  10. Thorough Mixing: Blend thoroughly to achieve a consistent batter texture akin to cake mix
  11. Desired Consistency: Aim for moderately thick batter akin to cake mix. Reference the preparation videos on the website for guidance
  12. Water Adjustment: If necessary, gradually add more water (1-3 ounces). Remember, adding water is easier than reducing it. Start conservatively and increase as needed. Avoid excessive water that could compromise batter thickness
  13. Shaping and Baking: Place the batter on a baking or cookie sheet, adhering to the general directions provided above

Note: Feel free to explore various adaptations and ingredients to match your taste and nutritional preferences. Begin with a combination you enjoy and experiment with other variations for added variety while maintaining key nutritional components.

How To Make Nutritious & Delicious High Protein, Nutrient Dense Biscotti

  • A biscotti is simply a double baked cookie-like treat, usually with slight variations of the ratio of flour to sugar to eggs, etc. to make it come out nice and crisp.
  • There are several ways to make Biscottis with superfood mix, and we’re still experimenting with them (since SFM has no sugar or flour, which are keys to getting the hard consistency of biscottis, it is a bit challenging to make them come out quite as hard & dry as a regular biscotti).
  • We’ve made them both with and without eggs added (typically 1-2 eggs per cup of SFM used), it works out fine either way so try both ways to determine your preference.
  • Simply follow any of the recipes given below or your own variations; spread the completed mix onto a large baking pan and shape it into a rounded, flattened loaf; use parchment paper or grease the baking tray to prevent it from sticking;
  • Bake it until done (test with a toothpick) typically 25-35 minutes; allow it to cool;
  • Slice the loaf into strips approximately 1-1.5 inches wide and lay them flat on the baking tray; you may need to re-grease the tray if not using parchment paper;
  • Bake again at the same temperature for another 15-25 minutes (being careful not to burn or overcook them);
  • Allow them to cool and they should turn out looking like a biscotti!