Light Cranberry Pistachio Biscotti

Ingredients:

¼ cup almond oil
¾ cup sugar
2 tsp vanilla extract
½ tsp almond extract
2 egg whites
1 ¾ cup all-purpose flour
¼ tsp salt
1 tsp baking powder
½ cup cranberries
1 cup pistachios
Orange zest (1 full orange)

1. Preheat the oven to 300 degrees.
2. Mix vanilla, almond extract, eggs and orange zest.
3. In a separate bowl, mix the flour, salt, baking power.
4. Slowly mix flour mixture into egg mixture.
5. Add in nuts and cranberries.
6. With wet hands, divide dough in half to create (2) 2 X 12” logs on parchment paper.
7. Bake for 35 minutes.
8. Let cool for 10 minutes.
9. Reduce heat to 275 degrees.
10. Cut logs diagonally and bake on their sides for another 8-10 minutes.

Healthful Chocolate Zucchini Bread

Ingredients:

1 cup all-purpose flour
1 cup whole wheat flour
½ cup agave nectar
¼ cup (or less) of brown sugar
½ cup unsweetened cocoa powder
2 tsp baking powder
¼ tsp salt
1 tsp baking soda
1 ½ tsp cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
2 egg whites
½ cup lowfat milk
1 tsp vanilla extract
3 cups fresh zucchini (about 2 small)
½ cup mini semi-sweet chocolate chips
¼ cup almond oil
¼ cup apple sauce

1. Preheat oven to 350 degrees.
2. Grease loaf pan with olive oil.
3. Stir dry ingredients in a large bowl.
4. In a separate bowl, beat eggs and then add wet ingredients with a spatula.
5. Add zucchini to wet ingredients.
6. Fold wet mixture into dry mixture.
7. Pour into pan and bake for 45-55 minutes. Test with a toothpick.
8. Let cool for 20 minutes, then remove from pan.