Wednesday, January 30, 2013

Paleo Biscotti and the return of blogging

So it's been awhile, hi there. If you know me in real life you know that I tend to do things in a 'feast or famine style' I'm either in 110% or I'm not doing it at all. So when I fall off the blogging band wagon I basically stop using the internet completely and putting a string of words together becomes impossible. Seriously, I've started writing a post a few times this month and accomplished nothing. But the good news is, that changes now. I'm back. for serious.

Alright enough exposition. followed by ...more exposition!
The other day my sister sped through town, made me eat at Primanti's (I'd undo that step if I could) and we ran around the strip for awhile. We stepped into Enrico's and while I wouldnt recommend it to a strick paleo-ean (that's a thing right?) They do have a few gluten free options which I thought was nice of them- I bought some gluten free biscotti, it's not made on site, but it was nice still. It did have sugar in it, so clearly I got to thinking about whether I could make this delectible coffee dipper in a paleo way. The answer, of course I can. The results? Possibly better than regular biscotti. Time involved. Not much.

Grab you food processor and let's do this.
Adapted from a recipe over at Paleo Spirit as usual I changed ingredients because I generally don't have enough things in my cabinets. I didn't have as much cocoa as was needed, so mine turned out a bit light, but really I don't think it mattered.


1 cup blanched almond flour
1/4 cup coconut flour
1/4 cup unsweetened cocoa powder (I only had 1/8 so mine were lighter, but otherwise rockin)
1/2 tsp baking soda
1/4 tsp celtic sea salt
1/2 cup pure maple syrup
1/2 cup unsalted cashews
1/2 cup dark chocolate chips

Preheat oven to 350 F.
Put almond flour, coconut flour, cocoa, baking soda & salt to food processor & pulse til combined.
Add maple syrup & pulse, then wait, then pulse some more until the coconut flour absorbs the liquid (that takes time).
Take the dough and put it in a bowl and stir in the cashews and chocolate chips with a spoon. I just stuck my hands in the dough and mixed things, it was easier.
Place dough on parchment paper and form into a flat-ish log.
Bake for 15 minutes then allow to cool completely – about one hour. Cut the dough log into 1/2 inch slices with a sharp knife. I did this while it was still a little warm since it's easier to cut through.
about 50ish minutes in, turn your oven back on- 350F again.
Place the slices on their sides on a baking sheet and cook for 15 minutes.

To quote my roommate:
"Biscotti+ Coffee= Pure Heaven."
      -Katie L. Booth