Thursday, December 29, 2011

Choco Chocolate Chip Biscotti

Craving that mocha for a breakfast treat? Are you used to eating the expensive, wheat/dairy/egg biscotti available at the coffee shop? Well here is a very easy recipe to make your own! Even my kids like these, although they prefer hot cocoa over espresso (Thank God).

1 cup cane sugar (evaporated cane juice)
3/4 cup 100% pure unsweetened cocoa powder
1/2 cup GF oat flour, or GF high-protein flour of choice
1/4 cup brown rice flour or white rice flour
1/4 cup millet flour or sorghum flour
1/4 cup tapioca starch
1/4 cup potato starch
1 tablespoon egg replacer powder
2 teaspoons xanthan gum
2 teaspoons baking powder
1/4 teaspoon sea salt
1/4 cup water
1/4 cup unsweetened applesauce or pear sauce
1 tablespoon pure vanilla extract
1/2 cup chocolate chips of choice (Enjoy Life are top-8 free)
  1. Place baking rack in second position; preheat oven to 350 degree F; cover large baking sheet with parchment paper; set aside.
  2. In airtight container combine cane sugar, cocoa powder, oat flour, brown rice flour, millet flour, tapioca starch, potato starch, egg replacer powder, xanthan gum, baking powder and sea salt; place on lid and shake vigorously to combine; pour out into large mixing bowl.
  3. To mixing bowl, add water and applesauce; beat to combine and until dough forms; add chocolate chips and mix to combine evenly.
  4. Turn dough out onto parchment-lined baking sheet; form into 2 logs, 3/4" high, 4" wide. Place on second rack in preheated 350 degree F oven; bake 20 minutes.
  5. Remove sheet from oven and cool logs on sheet for 20 minutes.
  6. Using serrated knife, cut logs into biscotti and lay cut-side down; return sheet to oven and bake 15 minutes; remove biscotti to wire cooling rack to cool completely prior to storage in airtight container at room temperature up to 2 days or freeze up to 3 months.
Servings: 12 - 14 biscotti
Prep: 15 minutes
Preheat: 350 degrees F
Baking time: 35 minutes, combined; add 20 minutes for cooling between cooking stages.

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