Carob Banana Biscotti The flavor of chocolate and bananas has always been one of may favorites. Try these with Vanilla-Soy Cappuccino. Makes 26 Biscotti.
	Ingredients: 1 cup Arrowhead whole wheat pastry flour 1 cup plus 2 tablespoons evaporated cane sugar 1 cup Arrowhead Mills brown rice flour 3 tablespoons egg whites (from 1 to 2 eggs) 1/4 cup unsweetened carob powder 1/4 cup mashed, ripe banana 1 teaspoon baking soda 1/4 cup canola oil 1 teaspoon sea salt
	Instructions: 1. Preheat the oven to 325°F. In a mixing bowl, sift together the pastry flour, rice flour, carob powder, baking soda, salt and sugar. Set aside. 2. In another mixing bowl, blend together the egg whites, banana and oil. Fold in the flour mixture with a plastic spatula. 3. Spray a nonstick baking tray with canola oil spray. Form the dough into 2 loaves, 2 to 3 inches wide. Bake for 18 to 20 minutes. Turn off the oven, remove the cookies, set the tray on a wire rack and cool 45 minutes. 4. Reheat the oven to 325°F. On a cutting board, cut the loaves into 1/2-inch slices (12 per loaf) and place slices on their sides on a clean nonstick baking tray. Bake 6 to 8 minutes. Cool and store in an airtight container for up to 2 weeks in a airtight container.

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