Ginger Madness! Muffins and Biscotti

I've not been a fan of candied ginger in the past, but last week I decided to try something new when I made scones in the cafe...so I made a batch of Orange-Ginger scones - I simply added about 1/2 cup chopped candied ginger and the zest of one orange to 1/2 batch of the best.scone.recipe.ever (I'm afraid to post it here, because A) it's not mine, and B) it is chock-full of dairy, especially BUTTER and I'm trying to keep my blog recipes vegan and low-fat...). And oh my goodness, I think I've discovered my new favorite scone - and I thought nothing would top the pineapple scones in my book!

So...being on a ginger jag, I made two vegan treats in the cafe today with candied ginger - Raspberry Triple-Ginger Muffins and Gingerbread Biscotti.

Raspberry Triple-Ginger Muffins

2 c. unbleached flour
1 tsp. baking powder
1/2 tsp salt
1 tsp. ground ginger
3 tsp. ener-g egg replacer powder
1 cup brown sugar
1 cup applesauce
1/2 cup oil (I've experimented with none, and with less...all good muffins - just changes the texture somewhat)
1 tsp. vanilla
1/4 c. chopped candied ginger
1 tsp. grated fresh ginger
2/3 cup frozen raspberries (I smashed a few into bits)

Whisk-sift flour, baking powder, salt, and ginger. In a small bowl, whisk egg replacer with two tablespoons water until smooth (and a little frothy) and set aside. Whisk sugar, applesauce, oil, vanilla, and ginger pieces. Add egg replacer, then fold wet ingredients into dry, add raspberries, and stir just until mixed. Fill muffin cups 80% full, and bake at 400° for 25 minutes! YUM!

Real Gingerbread Biscotti (from "Vegan Cookies Invade Your Cookie Jar")

• ¼ cup molasses
• 2/3 cup sugar
• 2 tablespoons ground flax seeds
• ½ cup canola oil
• 2 tablespoons nondairy milk
• 1 teaspoon pure vanilla extract
• 1 ¾ cups all-purpose flour
• 2 teaspoons ground ginger
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 4 ounces candied ginger, finely chopped

1. Preheat oven to 350ºF. Line a baking sheet with parchment paper.
2. In a large bowl, beat together molasses, sugar, flax seeds, oil, non-dairy milk, and vanilla with a wire whisk until smooth.
3. Sift in the flour, ground ginger, cinnamon, nutmeg, baking powder and salt. Stir with a wooden spoon or rubber spatula to form a smooth dough, then knead in the chopped candied ginger, pushing any bits that pop out back into the dough.
4. For a log about 11 inches long by 4 inches wide, using a rubber spatula to even the edges and flatten the end sides of the log. Bake for 28 to 30 minutes until the log is puffed and firm but not too brown. It will spread a little, and some cracking is okay. Place the baking sheet on a wire rack, turn off the oven, and allow the log to cool for at least 45 minutes. If any edges of the log are too browned, gently trim them off with a sharp, heavy knife.
5. Preheat the oven to 325ºF. Very carefully, slide the log off the baking sheet and onto a cutting board. With a sharp, heavy knife, cut log into ½-inch-thick slices, using one quick and firm motion, pressing down into the log. Very gently move slices to the baking sheet, standing them of their bottom edge if possible. Rebake the slices for 22 to 24 minutes. The slices should appear dry and slightly toasted, but do not allow them to get too browned. Allow the biscotti to cool 10 minutes on the baking sheet, then carefully move them to the wire racks to complete cooling (warm biscotti may be fragile). Store in a loosely covered container.