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Gingerbread Biscotti – One Bake Method (Adapted by the Prevent and Reverse Heart Disease Cookbook) Kate McGoey-Smith, DipNrsg, MSW, RSW, FM

The aroma of gingerbread will fill the air and your tea or coffee will beg for this tasty companion!

Gather and Prepare: 
Pre-heat oven at 350F and then in a large bowl, whisk together these dry ingredients:

2 ¼ cup oat flour
½ cup large flake oats (prefer Quaker Oats)
1 tSp baking powder (if using no salt baking powder – double the amount – check directions on label)*
½ tSp baking soda
½ tSp ground ginger
1 tSp ground cinnamon
1/8 tSp ground cloves

Then in a separate small mixing bowl, blend together these wet ingredients:

½ cup maple syrup
¼ cup sulfured molasses
½ tSp vanilla extract  

Now pour wet ingredients into dry ingredients and mix until thoroughly blended. Transfer dough to parchment paper lined silver top “Patisse” tray (35 cm x 11cm or 13 ¾” x 4 3/8”). This tray has a removable metal liner – cover with parchment paper.

Wet fingers with water and pat dough down evenly until entire pan is fully covered.

Then sprinkle dry oats on top for decoration before baking at 350 F for ~ 35 mins. until golden brown. Let cool on wire rack. Once cooled, remove from pan (pop from bottom) and then cut into desired slices.
 
Hope you have a restful holiday filled with special memories!

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