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Hi! My name is Sara and I am the face behind Real Balanced. I'm so happy to have you here and to share my favorite low-carb, keto, paleo, and low-FODMAP recipes! Learn more about me here.

Gluten-Free Gingerbread Biscotti

Gluten-Free Gingerbread Biscotti

gluten-free-gingerbread-biscotti

Gingerbread biscotti is WHERE IT IS AT. I'm not much of a "baked goods" kinda person but I've always been someone who LOVES something to eat on the side of me downing several cups of coffee. Initially, I wanted to bake cookies, but, the more I thought about it, the more I realized how much I love the flavor combination of gingerbread and coffee. So, the idea of gingerbread biscotti was born!

If I'm being totally honest, I struggled to make these. The final result (the below recipe) took five attempts, but I think this one is a winner! The biscotti is easy to bite into, yet doesn't fall apart when dunked into hot coffee! Plus, the sweetness that the date sugar provides is just enough to add a delicious level of flavor, yet isn't overpowering enough to spike your blood sugar and then make you feel like you're going to fall asleep 30 minutes later.

This is a perfect recipe option if you're having family over for the holidays or heading to a holiday party! Try the recipe out and let me know what you think!

This recipe is sugar-free, gluten-free, and vegetarian.

gluten-free-gingerbread-biscotti

Prep time: 15 mins
Total time: 1 hour, 15 mins
Serves: 18-20

Ingredients

1/3 cup unsalted butter
1 cup date sugar
3 large eggs
1/4 cup molasses
1 tsp vanilla extract
3 1/4 cups gluten-free flour
1 tbsp baking powder
1 1/2 tbsp ginger
2 tsp cinnamon
1/2 tsp cloves
1/4 tsp nutmeg
1/2 tsp salt

Instructions

  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with parchment paper and set aside.
  3. In a medium bowl with an electric mixer, mix together butter and date sugar until well-combined.
  4. In the same bowl, add eggs, molasses, and vanilla extract.
  5. In a separate bowl, whisk together dry ingredients.
  6. Slowly add dry ingredients to bowl of wet ingredients; mix together with electric mixer until well-combined.
  7. Divide dough into two equal parts; roll each section into long roll and press down to 1/2 inch thickness.
  8. Lay the two pieces on cookie tray and bake for 25 minutes.
  9. Allow to cool for 15 minutes.
  10. Reduce oven heat to 325 degrees.
  11. Using a knife, cut dough widthwise and then again lengthwise into 2 inch pieces; separate pieces on baking sheet and return to oven. (NOTE: the areas of the roll that were wider, I cut into thirds).
  12. Bake for 20 minutes; turning once.
  13. Remove from oven.
  14. Serve immediately with coffee.
gluten-free-gingerbread-biscotti
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