Pumpkin Pie Biscotti
Contributed by our good friend Sara. Check out her blog at: gfmadeeasy.com
Ingredients
1 cup Namaste Foods Organic Sorghum Flour
1 cup brown rice flour
1/2 cup tapioca starch
1 teaspoon gluten free baking powder
1 teaspoon xanthan gum
1 teaspoon of cinnamon
1/2 teaspoon of ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon of ground cloves
1/4 teaspoon of salt
1 cup of brown sugar
1 Tbsp molasses
2 large eggs
3/4 cup of pumpkin purée
2 Tbsp olive oil
1 teaspoon of vanilla extract
1 cup dried currants (or raisins)
1 cup pumpkin seeds (pepitas)
Directions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. I don't recommend using a stand or hand mixture for this because the dough is on the thick side.
- In a large bowl, sift together the flours, baking powder, xanthan gum, cinnamon, ginger, nutmeg, cloves and salt, being sure that the ingredients are thoroughly combined.
- In a medium bowl combine the brown sugar, molasses, eggs, pumpkin puree and olive oil.
- Add the liquid mixture to the dry mixture and combine thoroughly. I used my hands to mix this because the dough is thick. Knead in the currents(or raisins) and pumpkin seeds.
- Divide the batter in half and on the parchment lined baking sheet, form two 8"-9" logs. Flatten to about 1/2" thick, with moist hands. Bake for 20-25 minutes or until the loaves are firm to the touch.
- Remove from the oven and allow to cool for 10 minutes.
- Slice into 1" pieces and turn the biscotti on their sides for the second round of baking.
- Bake for about 10-15 minutes, turning once and baking on the other side for an additional 10-15 minutes.