Mexican Chocolate Biscotti


This recipe was contributed by The Ruby Range.  They make several gluten-free / casein-free baking mixes that use Organic Mesquite Flour as the primary ingredient.

“Mesquite Meal or Flour is ground from the pods of the mesquite tree and adds a slightly molasses, nutty flavor to cakes, cookies, and breading.  Baked items made with mesquite have a lovely golden to rust color.  Traditionally tortillas were made from mesquite.  Nutritionally it is high in protein, calcium, potassium, and iron.  Mesquite can actually help balance blood sugar.  Begin experimenting with small amounts added to your favorite recopies.”

Mexican Chocolate Biscotti

1 ½ cups of Ruby Range Basic Mix
¼ cup unsweetened cocoa
1 ½ teaspoons of baking powder
¼ teaspoon xanthan gum
¼ teaspoon of salt
½ teaspoon cinnamon
¼ cup Spectrum Spread or margarine
½ cup sugar
2 large eggs
2 teaspoons vanilla
2 tablespoons soy yogurt

With mixer beat butter and sugar till light; add eggs one at a time beating well after each until fluffy.  Add vanilla. Add yoghurt. Stir in ½ the flour with a wooden spoon or spatula. Add remaining flour and mix until moist.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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