Recipe - Biscotti Cranberry Ginger (Vegan)

3 ounce Candied ginger root
1 One half cup Powdered sugar
2 cup Flour; I use spelt, whole
grain
One fourth cup Soy flour; defatted
1 teaspoon Baking powder
One fourth teaspoon Cinnamon
One fourth cup Cranberries; dried, dried
and sweetened
One half teaspoon Salt
One half cup Egg replacement; flax seed
liquid

My errorI used my Master Cook software to output my recipe,and should
have modified it. The biscotti recipe is based on a recipe from The
Moosewood Lowfat Cookbook. I did mention in the post that the fat could be
further reduced by using dried fruit. I have tested this recipe and it
works well.

Here is the recipe, sans walnuts, on the levels in accordance with the
list:

Mix ingredients together in mixer. Don't over mix.

Turn the gooey dough onto a baking pan (spray with pan release first).
Using a spatula, shape into two logs, about 2.33 inches wide and 1012
inches long.

Bake at 350 degrees for 20 minutes (until dough loses its shine.)

Remove logs to a cooling rack. Cool for 15 minutes.

Slice logs on a sharp diagonal, cutting about 1112 slices per log.

Place slices back on cookie sheet, laying cut side down. Bake 20 more
minutes at 325 degrees. (Flip the slices at the 10 minute mark so they will
be evenly browned.)

Remove to rack and completely cool.

Nutritional Analysis: calories per biscotti: 93.6, fat: .1g, saturated fat:
0.0, choloesterol: 0g, carbohydrate: 21.4g, dietary fiber: .3g, protein:
1.7g, sodium: 65mg.

(Note: if you used a different egg replacer, adjust the nutritional
information accordingly)

% of the following vitamins and minerals based on a 2000 calorie per day
diet: A: 0%, C: 0%, Calcium: 2%, Iron: 4%.

Posted to fatfree digest V97 #273 by "C. Martin"
Charisa@MoonstruckMuses.com on Nov 22, 1997