Vegan Bites: Lemon Ginger Biscotti (GF)

 

Lemon Ginger Biscotti

~1/2c coconut oil

~1/2c cane sugar

~1/2c applesauce

Combine well.

~1 1/4c brown rice flour

~1c tapioca starch (or cornstarch)

~1/3c cornmeal (*brown rice flour helps hold dough best)

~2t baking powder

~1/4t salt

~lemon or orange zest

~1/2 c crystallized ginger, chopped

Combine dry. Stir into wet. Mix well with hands. Dough should be thick and moist.

Refrigerate for 5 minutes. Divide into two and shape into 2 mounds (3" wide, 1" tall)

Bake at 350 for 30 minutes. Cool slightly. Use a sharp knife to slice 1" pieces. Lay flat and bake for another 5-8 minutes each side. Cool and drizzle or dip ends in melted chocolate.