It's that time of year! When the smell of gingerbread fills your house and the wet, cold air outside makes us want to snuggle down with a hot cup of something and a little something sweet with warm flavours of ginger and cinnamon.
This biscotti is a protein power house and full of great nutrition compared to 'normal' cookies Made with quinoa flour and protein powder, no added refined sugar or fats, it's as healthy as it is satisfying!
Preheat oven to 300 degrees and line a baking sheet with parchment paper.
1 and 1/2 cup of quinoa flour
2 scoops vanilla protein powder
1/4 tsp salt
1 tsp baking powder
1 and 1/4 tsp ginger
1 and 1/4 tsp cinnamon
handful chopped almond
handful dried cranberries
1/2 cup of brown sugar substitute (Splenda, Sugar twin, etc)
1/4 cup molasses
2 tsp vanilla extract
In a medium bowl, whisk together first 6 ingredients. Stir in almonds and cranberries.
In a larger bowl, whisk together eggs, molasses, sugar substitute, and vanilla. Combine the dry ingredients with the wet mixture and stir together until well combined. Place mixture onto cookie sheet and form into a slightly flattened log shape. Bake for 30 minutes, removed from oven and let cool slightly on a cooling rack.
When log is cool enough to handle, slice biscotti into 1/4-1/2 inch pieces, line off on cookie tray, cut side down and put back into oven for another 10 minutes. Turn cookies and continue to cook for an additional 5 minutes. Place biscotti back onto cooling rack to cool. The will crisp as they cool off.