Whole Grain Gingerbread Biscotti


3/4 cup brown sugar

1/2 cup applesauce

2 eggs

1/3 cup molasses

1 1/2 cups Wheat Montana natural white flour

1 1/2 cups Wheat Montana prairie gold flour

1 tsp baking powder

1 tsp baking soda

3 tsp ground ginger

2 tsp cinnamon

1 tsp ground nutmeg

1/2 tsp ground cloves

1/4 tsp salt

12 oz bag of white chocolate chips

3 tsp vegetable oil


Preheat oven to 350 degrees 

Combine the wet ingredients in a bowl, brown sugar, applesauce, eggs, and molasses.

Combine dry ingredients in a separate bowl, flours, baking powder, baking soda, spices and salt.

Once the wet and dry ingredients are mixed separately, combine together.  We found that this was easy to do with a wooden spoon and the whisk, pictured above, did not mix this thick “dough” well.  Mixing with your hands is very difficult, as the mixture is very sticky and hard to remove from your hands. 

After this mixture is combined, divide it into 2 loaves and shape so they are about 4 inches wide by 9 inches long.  Bake these two loaves together on parchment paper for about 35 minutes until the loaves are firm.

Let the loaves cool for about 10 minutes out of the oven and turn down the oven to 300 degrees.

Slice the loaves diagonally with a bread knife so that you have pieces that are around 1 inch thick.  Once sliced, put the pieces back on the baking sheet for 15 minutes on each side.  After the 15 minutes on each side they should be firm and crunchy.

Let the slices cool and begin making the chocolate covering.  Melt 12 oz of white chocolate chips and 3 tsp vegetable oil in a bowl in the microwave.

Dip the biscotti into the melted chocolate mixture at a diagonal angle to cover approximately half of the biscotti.  Let the chocolate become firm and enjoy!

We found this recipe on fatgirltrappedinaskinnybody.com and put our own twist on it to make it our own.  Thanks to Julia for posting this recipe!