Dec 04, 2015

VIDEO: Welcome to helyn’s plant-based kitchen! + Gingerbread Biscotti

 

 

Welcome, welcome, welcome! I hope you enjoyed that little video. I know it was a bit rough, but it was my first try so bear with me while I get the hang of it! I am so happy you’re here!!! Browse around! Everything is pretty much the same as far as content goes. All of my recipes are still here and probably easier to get to as well. If you click on the RECIPES link at the top of the page you will see that there are now thumbnails for the different categories of recipes so you can just click on a category to find something without having to scroll until the end of the world through more than 500 posts to get to what you’re looking for! Of course, you can also still search by name. Just a side note: there may be some images from my previous posts that aren’t showing up. Hang in there with me as I go through each post to make any corrections in that regard and upload those photos. There may be other little glitches and there will surely be more tweaks. 

After much debate, I decided to change my blog’s name to helyn’s plant-based kitchen. Why? Well, as you probably know, “healthy” can mean an awful lot of different things to different people. The “plant-based” movement is becoming quite a sensation and indicates that my recipes are whole-food and vegan. Why not just use “vegan” in the title then? Vegan and plant-based are similar in that neither lifestyle consumes ANY animal products. But “vegan” can also include many ingredients that I don’t use or advocate, such as oil, sugar, excessive sodium and the many vegan processed foods with questionable ingredients that are now on the market.

So, there you have it! A new name and a new look—same nourishing recipes! 

 

biscotti top

So, let’s get to this holiday recipe now! I am a huge fan of gingerbread. Not only does it taste so amazing, but when you bake gingerbread anything, your home will smell wonderful! Intoxicating, even! These biscotti are pretty easy to put together. Don’t let the second baking step deter you. It’s worth a little extra time and they make really special gifts for the holidays, too, as they store well. Slide some into a mason jar and dress it up with some ribbon and you have a homemade gift that your friends and family will adore!

Hey, I now have this nifty recipe print window to make it easier for you to print your favorites … something I’ve been wanting for a long time! Cool, huh?

 

Gingerbread Biscotti
Yields 16
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Ingredients
  1. ~ dry
  2. 1 ½ cups tightly-packed, blanched almond flour
  3. 1 cup brown rice flour
  4. ¼ cup potato starch
  5. 1¼ tsp baking soda
  6. 1 tsp ground cinnamon
  7. ½ tsp ground nutmeg
  8. ¼ tsp ground cloves
  9. ~ wet
  10. ½ cup pitted medjool dates
  11. ¼ cup blackstrap molasses
  12. ¼ cup raw almond butter
  13. ¼ cup water
  14. 1 knob freshly grated ginger (about 1 tsp) or ½ tsp powdered
Instructions
  1. Preheat oven to 350° F.
  2. Line a baking sheet with parchment paper.
  3. Mix all dry ingredients together.
  4. Add all wet ingredients to a food processor and pulse until smooth, scraping down the sides as needed.
  5. Mix the wet ingredients into the dry to make the dough. It will be very thick and sticky.
  6. Divide the dough in half and shape into two logs, 8” long by 3½ wide.
  7. Bake for 30 minutes. Remove from oven and let the logs cool completely.
  8. Cut the biscotti from the logs, making each cut about ¾ inch wide.
  9. Return the biscotti to the parchment paper and bake at 300° F for another 30 minutes, flipping them over at 15 minutes.
  10. Let cool and serve!
Notes
  1. Makes about 16, plus the little end pieces which you, of course, must eat right away!
Helyn's Plant-Based Kitchen http://helynskitchen.com/

21 responses to “VIDEO: Welcome to helyn’s plant-based kitchen! + Gingerbread Biscotti”

  1. Vanessa says:

    Wow! Love your new site and enjoyed the video. I’ve been a subscriber for about a year, now, and have found many wonderful recipes. Thanks for being here. Keep up the good work!

  2. Sarah says:

    Yay!!! Thanks so much for the video – it’s great to finally hear your voice! And see your husband 😉 Now we just need to meet your son… I’m so excited for the upcoming videos and new website. Thanks so much for all that you do – you are one of my plant based super stars!!! Enjoy the holidays 🙂

    • helynskitchen says:

      Sarah, you made my day! Thank you so much for your feedback and your loyal support. Happiest of Holidays to you and yours! xo

  3. Kimberly Ylitalo says:

    Helyn, You look mah-velous, dah-link! Really! Love your videos and recipes. Have been following you for awhile now and so fun to hear your voice and see your lovely face!

    Kimberly in Tulsa

  4. Carla Golden says:

    Your new website is gorgeous, loved the fun video, and so excited for and with you as you create additional healthful and delicious plant-based recipes. Your online recipe library is such a treasure. Thank you! Safe travels! xo

  5. Mary Rose says:

    I’m so excited about this site. I love the red kitchen and the term “plant-based” it sounds so healthy and organic. Also, I can’t wait to make the gingerbread biscotti.

  6. Theresa says:

    I enjoyed the video and I’m looking forward to more. Can’t wait to try this recipe! Love that it’s so low in sugar!!

  7. Maren says:

    I love your new name and website design, and the Print feature is fabulous! No more having to delete photos, etc. Nice work.

  8. Leah says:

    Love this! So excited for more videos and recipes!

  9. Teresa says:

    Helyn, I’m new to plant-based cooking so I couldn’t be happier that I’ve found your website!!! Thank you so much! I’m excited to hear that you have a new web design with videos. Too cool.

    • helynskitchen says:

      Thanks, Teresa and welcome! Let me know if you have any questions about anything. I’m going to be creating some plant-based meal plans soon to help people get started 🙂

  10. Dru says:

    Helyn,
    Love the new website and the video! BTW- Your smoothie book is awesome! Gave several as gifts, and they were a hit! One friend uses it every day and ordered copies for her friends. I hope you are planning on publishing other books!

    Made a batch of the gingerbread biscotti last night and they are fantastic! Have them all bagged up for friends, along with several variations of your other biscotti recipe. (Chocolate almond, anise, chocolate chip, dried cranberry & walnut) I’ve been a biscotti baking maniac! Hahaha! Quite the assembly line I had going…one batch cooling, while another baked at 350, repeated that several times, then lowered temp to 300 and start baking them again. Fun, fun, fun!

    I have a question about the gingerbread biscotti recipe: If I wanted to play around with flavors with this recipe (I really like texture the rice flour/almond flour combo makes), what tweaks would need to be made with the wet ingredients if I was leaving out the molasses? Thanks!

    • helynskitchen says:

      Hi Dru! Hey, thanks so much for the great feedback… how exciting about all that biscotti making! Wow!!! You can replace the molasses with maple syrup, but maybe add an extra TBS of rice flour since maple is so much thinner than molasses. This will also result in a sweeter biscotti. Hope this helps! Happy Holidays to you and yours! xo

  11. Dru says:

    Thanks Helyn! I was thinking maple syrup because your other biscotti recipe just has that for the “wet” part. I wasn’t sure since this recipe had dates/water in it. Should I just substitute maple syrup for the dates/water? Wet ingredients then being the maple syrup, nut butter, any extract I’d want. Dry would have addition of extra TBS of rice flour.

    (Btw- Your red velvet brownie cookies from a couple years ago were such a hit with my family, I was thinking of trying a red velvet brownie biscotti!!! So many biscotti possibilities, so little time! LOL!)

    • helynskitchen says:

      That should work. By now I’m sure you’re familiar with how the texture should be before baking. Just make sure to add enough flour to compensate for the extra liquid. I know what you mean! The possibilities are ENDLESS with biscotti! 🙂

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