1 3/4 C white whole wheat flour1/2 C organic granulated sugar
1 t baking powder
1/4 t pink Himalaya salt
1 mashed banana
2 T hazelnut oil
1 T molasses
1/2 t each ground cinnamon, ground nutmeg, ground ginger
1 large egg
1/3 C walnuts, chopped
Preheat oven to 350°F. Lightly grease your cookie sheet. Sift flour and baking powder into a bowl. Add sugar and salt and stir together. In another bowl combine all the wet ingredients: banana, oil, molasses and egg. Pour dry ingredients into wet ones along with walnuts; stir together.
Form one 8-inch log. Put onto cookie sheet and pat down to 1/2 inch thickness. Sprinkle top with organic turbinado sugar and ground nutmeg. Bake at 350°F for 30 minutes. Reduce oven temperature to 250°F. Remove log from cookie sheet and cool for 10 minutes. Then cut into about 1/2 inch slices and bake 20 minutes at 250°F. Turn biscotti over and bake another 20 minutes.