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[Guest guest]

I have just joined your group...and I thank you for having me. I look

forward to many vegetarian recipes and discussion. I am not currently a

vegetarian, but have made a resolution to myself to begin January 1, 2009.

My husband and youngest daughter have been vegetarians for about 16 years

now, but my other two and I have continued to eat meat. I'm hopeful this

will be a resolution I actually keep longer than February (my usual use-by

date on resolutions).

 

 

I am enclosing a recipe for a biscotti that I made for the holidays...very

yum. It is from the Mayo Clinic online.

 

Recipe: Almond and apricot biscotti

Dietitian's tip: This twice-baked cookie is a classic with coffee or tea.

The whole-wheat and nuts are good sources of manganese (a mineral that helps

bone formation) and selenium (an antioxidant important for thyroid hormone

function).

 

MAKES 24 COOKIES

Ingredients

3/4 cup whole-wheat (whole-meal) flour

3/4 cup all-purpose (plain) flour

1/4 cup firmly packed brown sugar

1 teaspoon baking powder

2 eggs, lightly beaten

1/4 cup 1 percent low-fat milk

2 1/2 tablespoons canola oil

2 tablespoons dark honey

1/2 teaspoon almond extract

2/3 cup chopped dried apricots

1/4 cup coarsely chopped almonds

 

 

 

Directions

Preheat the oven to 350 F.

 

In a large bowl, combine the flours, brown sugar and baking powder. Whisk to

blend. Add the eggs, milk, canola oil, honey and almond extract. Stir with a

wooden spoon until the dough just begins to come together. Add the chopped

apricots and almonds. With floured hands, mix until the dough is well

blended.

 

Place the dough on a long sheet of plastic wrap and shape by hand into a

flattened log 12 inches long, 3 inches wide and about 1 inch high. Lift the

plastic wrap to invert the dough onto a nonstick baking sheet. Bake until

lightly browned, 25 to 30 minutes. Transfer to another baking sheet to cool

for 10 minutes. Leave the oven set at 350 F.

 

Place the cooled log on a cutting board. With a serrated knife, cut

crosswise on the diagonal into 24 slices 1/2-inch wide. Arrange the slices,

cut side down, on the baking sheet. Return to the oven and bake until crisp,

15 to 20 minutes. Transfer to a wire rack and let cool completely. Store in

an airtight container.

 

 

Nutritional Analysis

(per serving)

Serving size: 1 cookie

Calories 73 Cholesterol 18 mg

Protein 2 g Sodium 68 mg

Carbohydrate 12 g Fiber 1 g

Total fat 2 g Potassium 100 mg

Saturated fat 0 g Calcium 29 mg

Monounsaturated fat 1 g