Hodgson Mill, this time to create a recipe for their "Have a Grain Holiday" challenge, so I thought Coconut Chai Biscotti would be perfect. It uses a blend of whole wheat flour, cornmeal, and all-purpose flour, as well as nuts, chai spices and coconut. I'm a fan of Hodgson Mill products, since they're made without GMOs and are made with 100% whole grains, and no artificial colors or preservatives.
COCONUT CHAI BISCOTTI
- 3/4 cup Hodgson Mill whole wheat flour
- 1/2 cup Hodgson Mill pastry flour
- 1 1/4 cup Hodgson Mill yellow cornmeal
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp cardamom
- 1/2 tsp coriander
- 1/4 tsp black pepper
- 1/2 tsp baking powder
- 1/2 tsp salt
- 6 tbsp softened butter (you can substitute coconut oil for half of the butter)
- 1 cup sugar
- 1 tbsp orange juice
- 2 eggs
- 1 tsp vanilla extract
- 1 cup chopped pecans (or other nuts)
- 1 cup packed coconut (if using sweetened, reduce sugar by 1/4 cup)
DirectionsPreheat oven to 350 degrees. Spray a non-stick 9x13 sheet pan and set aside.
Whisk together the first 11 ingredients (flours, spices, etc.) and set aside. With a hand or stand mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, then the vanilla and orange juice and beat on low until smooth. Add the dry ingredients all at once and mix on low until just combined. Then add the coconut and nuts and mix again until just combined.
You can download a coupon for $1 off any 5 lb. bag of Hodgson Mill flour, good until December 31, 2012. I'll definitely be using it toward my holiday baking needs.
And be sure to enter the Baker's Holiday Gift Pack Sweepstakes!
Just head on over to the Hodgson Mill's website to enter. You can also enter my giveaway to win an assortment of flours.
a Rafflecopter giveaway
Disclosure: I received a variety of flours from Hodgson Mill in order to facilitate this recipe.