Biscotti, cranberry ginger (vegan)
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Biscotti, cranberry ginger (vegan)
  Biscotti    Cranberry    Ginger    Vegan  
Last updated 6/12/2012 1:08:45 AM. Recipe ID 35400. Report a problem with this recipe.
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      Title: Biscotti, cranberry ginger (vegan)
 Categories: None
      Yield: 22 Servings
 
      3 oz Candied ginger root
  1 1/2 c  Powdered sugar
      2 c  Flour; I use spelt, whole
           -grain
    1/4 c  Soy flour; defatted
      1 ts Baking powder
    1/4 ts Cinnamon
    1/4 c  Cranberries; dried, dried
           -and sweetened
    1/2 ts Salt
    1/2 c  Egg replacement; flax seed
           -liquid
 
  My error--I used my Master Cook software to output my recipe,and
  should have modified it. The biscotti recipe is based on a recipe
  from The Moosewood Lowfat Cookbook. I did mention in the post that
  the fat could be further reduced by using dried fruit. I have tested
  this recipe and it works well.
  
  Here is the recipe, sans walnuts, on the levels in accordance with the
  list:
  
  Mix ingredients together in mixer. Don't over mix.
  
  Turn the gooey dough onto a baking pan (spray with pan release first).
  Using a spatula, shape into two logs, about 2.3-3 inches wide and
  10-12 inches long.
  
  Bake at 350 degrees for 20 minutes (until dough loses its shine.)
  
  Remove logs to a cooling rack. Cool for 15 minutes.
  
  Slice logs on a sharp diagonal, cutting about 11-12 slices per log.
  
  Place slices back on cookie sheet, laying cut side down. Bake 20 more
  minutes at 325 degrees. (Flip the slices at the 10 minute mark so
  they will be evenly browned.)
  
  Remove to rack and completely cool.
  
  Nutritional Analysis: calories per biscotti: 93.6, fat: .1g,
  saturated fat: 0.0, choloesterol: 0g, carbohydrate: 21.4g, dietary
  fiber: .3g, protein: 1.7g, sodium: 65mg.
  
  (Note: if you used a different egg replacer, adjust the nutritional
  information accordingly)
  
  % of the following vitamins and minerals based on a 2000 calorie per
  day diet: A: 0%, C: 0%, Calcium: 2%, Iron: 4%.
  




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Recipe ID 35400 (Apr 03, 2005)

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