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