Gingerly ginger biscotti recipe

Ingredients

• 1/3 cup (80 ml) vegetable oil
• 1 cup (200 g) superfine sugar
• ¼ cup (60 ml) unsulfured molasses
• ½ cup (125 g) unsweetened applesauce
• 12⁄3 cups (210 g) Bob’s Red Mill white or brown rice flour
• 1 cup (125 g) Bob’s Red Mill tapioca flour
• ½ cup (56 g) flax meal
• 1 cup (100 g) rice bran
• 1 tablespoon (13.8 g) baking powder
• 1 tablespoon (5.5 g) ground ginger
• 1 tablespoon (7 g) ground cinnamon
• 1½ teaspoon (3.3 g) ground cloves
• ¼ teaspoon (0.6 g) ground nutmeg

• 1 cup (120 g) powdered sugar
• Dash of ground cinnamon
• 1 tablespoon (15 ml) rice milk or safe milk alternative

1. Preheat oven to 325°F (170°C, or gas mark 3).
To make the Biscotti
2. In a large bowl, mix together oil, sugar, and molasses.
3. In another bowl, combine remaining biscotti ingredients. Add the molasses mixture and mix well. With a small ice cream/cookie scoop drop dough on a greased baking sheet.
To make the Icing
4. Combine all icing ingredients in a bowl and whisk until smooth. Drizzle icing over biscotti.