Now that I got your attention, don't turn your nose up at the idea. It's a great way to eat your whole grains and satisfy your sweet tooth at the same time. It is a lighter recipe in terms of fat and lower sugar.
I love to recreate recipes by adding healthy ingredients and tweaking the not so good for you additions. The idea came to me because I had an open box of Grapenuts that I wasn't eating and I didn't not want to waste them.
I have a favorite recipe for Oatmeal Chocolate Chunk Biscotti, and somehow I thought to swap out the oatmeal for the grapenuts and alter a few more things. The result was supurb. These cookies are so unique, the grapenuts keep their texture and you can really taste that distinctive grapenut flavor.
Grapenut Chocolate Chunk Cranberry Biscotti
A healthy and delicious change of pace
3/4 cup butter or margarine (I used 1/4 cup butter and 1/2 cup Smart Balance Spread)
1/2 cup brown sugar, Packed
1/2 cup granulated sugar (I used turbanado sugar)
1 tablespoon vanilla
3 egg whites
1 cup all purpose flour
1 cup whole wheat pastry flour
2 teaspoons baking powder
2 1/2 cups grapenuts
1 cup chocolate chunks
3/4 cup walnuts, chopped and toasted
Dash of cinnamon, nutmeg and salt
Preheat oven to 350 degrees. Mix together butter, sugars, vanilla and eggs. Fold mixture in with flour and baking powder. Mix in grapenuts, chocolate chunks and walnuts.
Spoon dough onto 2 parchment lined baking sheets to form logs the length of the cookie sheet and about 2-3 inches wide. Shape gently with floured hands until the log is smooth.
Bake for about 22-24 minutes, until light golden brown. Remove from the oven and cool for 10 minutes.
Slice logs diagonally and place on sides. Put biscotti back in oven and bake for another 5-10 minutes. Cool and store in an airtight container or wrap thoroughly and freeze for up to 4-5 months.