Yield: 22 Servings
|3 ounces||Candied ginger root|
|1½ cup||Powdered sugar|
|2 cups||Flour; I use spelt, whole grain|
|¼ cup||Soy flour; defatted|
|1 teaspoon||Baking powder|
|¼ cup||Cranberries; dried, dried and sweetened|
|½ cup||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: 93⅗, 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%.
Posted to fatfree digest V97 #273 by "C. Martin" <Charisa@...> on Nov 22, 1997