Screw You Jellybeans : Primal Lavender-Lemon Biscotti

3 04 2012

I SOOOOOO have this non-grain biscotti down to a science. Many thanks to Carolyn a All Day I Dream About Food as her recipe for walnut biscotti is my go-to base recipe for all biscotti tinkering. Many many thanks to Carolyn as she has guided me into the weird and wonderful world of low carb baking… and she is Canadian to boot, which makes her super cool!

So I wanted an Easter biscotti as my jelly belly biscotti wasn’t a stellar idea last year for Easter. I also like to have a “treat” in the house when everyone is chowing down on chocolate and peeps. Later this week I’ll share my pink pickled egg recipe. I can’t wait to try one!! Ken and I are staying put this Easter, which is nice. It will be super low key and I am excited about it!

Lemon Lavender Biscotti
adapted from a walnut biscotti recipe All Day I Dream About Food

2 cups almond flour
2 tsp food grade lavender, ground
1 tbsp lemon zest
1/2 cup of splenda or sweetener
1 tsp baking powder
1/2 tsp xanthan gum

1 large egg, beaten
1/4 walnut oil
10 drops of stevia with vanilla
1 tsp lemon extract

Preheat oven to 325 degrees, and parchment paper the baking sheet. Drag out the mortar and pestle and grind the lavender so it is fine.

Mix all the dry ingredients in one bowl and all the liquid (egg, oil, stevia, extract) in a smaller bowl.
Toss the liquid into the dry ingredients and mix to combine. If the mixture isnt dry enough to hold together, add a tad more almond flour.

Shape in a log on the parchment cookie sheet and bake for 30 minutes at 325 degrees, just until it starts to brown on the outer edges.

Let the biscotti cool, slice and bake again in a 200 degree oven for 15 minutes so they dry out.
I tested a bum end out of the oven, and am wow-ed by these. They taste like spring!! Screw you jelly beans… lavender lemon biscotti is my new favourite!


Lime-Basil Biscotti & Packing Priorities

6 08 2011

Ken and I make our way back to Nova Scotia every year to visit his family but to have some cottage beach time. We had for many years done the Northern Ontario pilgrimage to the cottage when we started to realize that we could rent a cottage on the ocean, fly to Halifax and see family for the same price. It was a three for one deal !

We look forward to our cottage on the ocean, we have a view of a back bay and the pelicans eating in low tide, and the deck out of the back of the cottage has a big beach of red sand, and no one in sight.

The one thing that Nova Scotia doesnt have on the North Shore is good coffee. I am not sure if you have noticed, but we do like coffee… ALOT. So the priorities list when we are getting ready for a trip is as follows:

Cat sitter
Clothes etc.

This is the hoard of coffee we have ready for the cottage next week. Others who I have traveled with know that I am always packing some good roast, and I can McGyver any hotel set up to get the coffee made.

Because we are going to be sitting around, looking at the water and drinking coffee, I made a couple of batches of travel biscotti. I have a massive basil plant ready to be harvested and thought it would be a good savoury flavour for biscotti. This is a fledgling recipe, and it needs a bit of work. The lime-basil work well together, but it needs something to elevate it to OMG status. Note that I prefer biscotti recipes with minimal added fat, so it may be that these biscotti need a dunk in some white chocolate to give them good mouth feel.

Lime-Basil Biscotti

1 1/2 cups unbleached wheat flour
1 cup soy flour
1/2 tsp. baking soda
1/2 tsp. baking powder

3 large eggs
2/3 cup of Splenda
10 drops of Stevia
1 tsp lime extract

1/2 cup finely chopped sweet basil
2 tbsp. lime zest
2 tbsp. coconut sap and 1 tsp. lime zest ( for sprinkling on top before baking)

Preheat oven to 350, and parchment up a baking sheet. In the KA mixer whip the eggs, splenda and stevia until you get a frothy yellow sunshine look to the mixture.
In another bowl, mix all the dry ingredients with the exception of the basil and lime zest. Add the wet ingredients to the dry and mix until you get a dough. Pop in the basil and zest and work it into the dough.

Shape dough into a log and sprinkle the top with a lime zest-sap mixture and pop into the oven for 25 minutes or until the top just starts to brown.

Let rest, cut on a diagonal and pop back into the oven at 275 for 15 minutes, watching they dont burn.

Cutting them before re-baking them.

These were good, and I definitely dunked them into some white chocolate after to sweeten them up a bit. I like that they have a fresh taste, almost reminds me of a mojito in a way.
I decided to make one large log, and this could easily be two smaller logs, making twice as many cookies.
Serving size on these is one large biscotti (or two small ones)
61 calories, 10 carbs (8 net), 1 g fat, 5g protein

Roasted Raspberry Biscotti… YES PLEASE !

26 07 2011

So I have been cruising around the internet looking for fun and fabulous biscotti recipes. I was thinking of summer, and using some our summer bounty IN the biscotti. It doesn’t seem quite right making pumpkin biscotti in the middle of summer.
SO.. I come across a raspberry biscotti recipe and I am intrigued. I like raspberries, seeds and all, and I like biscotti.. so it seems like a win-win.

Berry and Tomato = BFF (courtesy of Natalie Dee)

The uber fun part of this recipe is roasting the fruit. ROASTING THE FRUIT ! You want the fruit, slightly mushy and some of the water to drain off the fruit.

Roasted Raspberry Biscotti
adapted from RecipeGirl

1 cup fresh raspberries
1 Tablespoon granulated white sugar (*I used Splenda)
drizzle of canola or vegetable oil

1 cup butter, softened
1 1/3 cups granulated white sugar (*I used 1 cup Splenda, and 10 drops Stevia)
2 large eggs
4 1/4 cups all-purpose flour (*2 cups Soy flour, 2.5 cups of wheat flour)
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup raspberry jam (*sugar free raspberry jam)
1/2 cup fresh raspberries, each raspberry gently sliced into fourths

Preheat oven tot 400 degrees and line a pan with parchment. This just saves you clean up. Toss raspberries with oil and Splenda and roasted in oven for 7 minutes. After roasting, throw them into a sieve and let them drain. You want the fruit to be less juicy.

Turn down the oven to 350 degrees and make sure you set the oven over to bake. Fatal mistake last night. I was baking these gems last night and after 25 minutes could smell them burning slightly. UGH forgot to move the oven from broil to bake.

In the KA mixer get the butter whipped, add the sweetener and let it go for 3 minutes until fluffy. Add in one egg at a time and mix.
In a separate bowl, mix together the flours and the baking powder. Set aside as the butter-egg mixture will be added to this.

Back to the KA mixer, add the roasted raspberries and mix them. Then add this mixture to the flour mixture with 1/4 cup of jam and mix until you get a dough. Pop dough into the fridge to firm up.
Prep baking sheet with parchment, work cold dough into two BIG flatten logs and bake for 30 minutes. MAKE SURE IT IS ON BAKE !

Let the logs cool for 15 minutes, slice and put them back into a 275 oven for 10 minutes to crisp up. This last part we didnt have to do because of my oven broil-bake fiasco.
I literally flipped the logs over, put them back into the oven for 10 minutes to broil the other side, and called it a day. While they look slightly burnt, the inside is tender. KEN LOVES THEM, but he is slightly crazy. I don’t suggest you do this, and in the end it worked out.

This makes a LOAD of biscotti… like 50 of them.
Nuts per biscotti are 71 calories, 6g of carbs (5 g NET), 4 g of fat, 2 g of protein
I am not thrilled with the nuts on these. I tend to stick to biscotti that has no added fat, as it makes them more crunchy and less cookie like.
Burnt biscotti is still biscotti !! I am thinking this would be delicious with roasted peaches and some cardamon spice. My wheels are turning. I have my eye in a lime-basil biscotti.. watch for it !

Cornmeal, Pinenuts & Dried Blueberry Biscotti

20 07 2011

‘Hi, my name is Katherine and I am a biscotti-aholic”.

It is my one vice post surgery and I really feel it is my medium. I love biscotti, and I especially love mixing different flours together and different flavours. I made two biscotti this weekend, a Valrhona dark chocolate and dried cherry biscotti and the one featured here, a cornmeal, pinenut and dried blueberry biscotti.

My husband grew up in Nova Scotia, the land of the blueberries, so anything with a blueberry in it is a huge hit. I was cruising around the internet and found this recipe, which I tweaked, but liked the that it had a southwest flair. Next time I make it I will seek out blue cornmeal as set out in the original recipe from a blog called Cafe Lynnylu

Blue Cornmeal, Dried Blueberry and Pinenut Biscotti

2 large eggs
2/3 cup sugar (4 3/4 oz) (** subbed in 1/2 cup splenda)
1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1-1/4 cups all-purpose flour (i used half coconut flour-half wheat flour)
3/4 cup blue cornmeal
1 cup piƱon (pine nuts) (4 1/4 oz)
1 cup dried blueberries (5 oz)

Preheat oven to 350 degrees, and parchment a cookie sheet. Mix all of the dried ingredients in one bowl, and have the eggs beating in the Kitchen Aide, with the sugar for a couple of minutes so they are frothy and thick. Add the froth to the dry ingredients and combine. I found the mixture a bit dry so I threw in a shot of water to make the dough doughy.

Shape into a flatten log and bake for 25 minutes, let cool, slice and pop back into a 325 degree oven for 15 to 20 minutes, depending on crispiness. Ken likes them less crisp.

These really are fabulous biscotti and with pesto season upon us, you may have some pinenuts kicking around the house to use.

Brilliant Bacon Cheddar Biscotti

16 05 2011

Ken and I had a party to go to on Saturday and everyone was bringing a dish. Because there was going to be a mix of people who are normal eaters and those who can’t have loads of carbs and sugar, I decided on a savory biscotti but I was going split the difference and used normal all purpose flour.
Alt flours can leave a slight taste when used and I thought this combo would be strange enough without the added dimension of gluten free as well.

sassy !

These turned out WAY better than I could have ever hoped for and when I ate a biscotti bum to taste test I immediately craved a bowl of hot tomato soup so I could dunk these lovely smoky biscotti. The very best thing about this biscotti is that they dont have one stitch of sugar or sweetener.

Bacon Cheddar Biscotti

2 cups flour
1 teaspoon baking powder
1 teaspoon dried chipotle
2 cup grated cheddar, old
4 eggs
1 lb of bacon, precooked

Preheat oven to 350, and parchment a cookie sheet. Pull out your food processor and use it to grate the cheese, and put aside. Grab your cooled bacon and throw it into the food processor and whirl it up to get smaller chunks.

Put the grated cheese and eggs in a bowl and mix.

In another bowl mix flour, baking powder, and spice. Add the dry to the wet mixture and mix until incorporated. Add the chopped bacon and work the finely chopped bacon into the dough. Split into two logs and shape and pat down.
Ready for the oven !!

Bake for 20 minutes and take the logs out and let them cool completely. The cheese makes these nuclear hot !! I leave my logs out to cool for half a day.
Once cool cut and slip into a 300 degree oven for 30 minutes.

This recipe makes 34 ish cookies plus bums
Each cookie has 128 calories, 6 g carbs, 8 g fat and 8 g protein

Snack Week: Easter Biscotti

21 04 2011

I love biscotti…. it is one of the baked goods that is light on sugar, therefore adaptable to sweetener. Hard core baked goods that rely heavily on sugar aren’t great with sweeteners like Splenda. Enter biscotti. As well, you can mix up the flours so you get a lower carb version as biscotti doesn’t really need to rise.

I used some of the mesquite flour I bought in Tucson. Mesquite flour is golden ! High in fiber, gluten free, and low GI. It is called a super food.

I wanted to make a Easter biscotti so I thought what says Easter like jelly beans !! Also what says post WLS Easter.. sugar free jelly beans !!

I have to warn you, I am unsure whether this is a do-over. They look very ugly and I have tasted crumbs and they taste okay, but the jelly beans did melt a bit.

The real test will be tomorrow when we have coffee.

Freakish Easter Biscotti
* 1/2 cup Soy Flour
* 1 1/2 cups All-purpose Flour
* 1 cup Mesquite Meal flour
(** essentially 3 cups of flour )
* 2 tsp Baking Powder
* 3/4 cup nsa jelly bellies jelly beans

* 3 eggs
* 4 tbsp Butter
* 3/4 cup Granular Splenda
* 1 tsp Pure Almond Extract

So you know the drill, pre-heat oven to 325, silpat-parchment-spray a cookie sheet and set aside. Mix the dry ingredients in a smaller bowl (first half of the recipe).

Grab another bowl and cream butter, add Splenda and combine. Add eggs, and extract and combine.

Add dry ingredients to wet and mix. Use your hands as the jelly beans want to pop out of the dough.

Roll into balls, keep putting back the jelly beans that pop out. Roll into logs and flatten tops. Place on baking sheet.

Bake for 20-25 minutes, take out of the oven and let cool for 15 minutes. Slice thicker wedges so you can bake them standing up. This will brown both sides and it will prevent the jelly beans from melting out. Put back into a 275 degree oven for 20 minutes.

Sweet HOT mess…ugliest snack EVER

Nutrition on these are not bad… they are heavily weighted to the carb end, and one is the serving as you cut them thicker so they stood up. This recipe makes 24 (most of my biscotti recipes yield 36 to 40)
Calories 97
Total Fat 2.42g
Total Carbohydrate 18.44g (14.44g net)
Dietary Fiber 4g
Protein 3.46g

Monkey approved Banana Biscotti

12 04 2011

This recipe is a gold mine !! My husband has a nickname, Monkey, so when I saw we were running low on munchy biscotti, and the weekend was on the horizon, I whipped these up with limited expectations. Biscotti that tastes like banana bread ? It sounds like hype to me. I will say, it isnt hype, but a beautiful thing. I threw in some cacao nibs to give it a chocolate hit, without the chocolate. I am really impressed with there biscotti, and I hope you are too !

Have you tried these cacao nibs ?? FABULOUS ! Intense chocolate taste, slightly bitter, but lack all the fat and sugar. These work so well in biscotti because the double bake sorta melts all the chocolate out of regular biscotti. I get mine at the bulk store, but can be found at health food stores.
Here is what they look like:

Banana Bread Biscotti
adapted from One Smart Cookie

* 1 cup Whole Wheat Flour
* 1/2 cup Alpha Coconut Flour
* 1/4 cup Soy Flour
OR 1 3/4 regular flour.. i like the ALT flours as they can be lower in carbs
* 1/2 cup of Splenda (any sweetener)
* 1 tsp Baking Powder

* 1 medium Banana
* 1 tbsp Spectrum Natruals Almond Oil (or veggie oil)
* 1 egg
* 1 tsp Pure Vanilla Extract
* freshly grated nutmeg

* 1/2 cup Natural Pecans
* 2 oz (1/4 cup) Organic Cacoa Nibs

Preheat oven to 350, and silpat-parchment a cookie sheet. You know the drill. Grab two bowls, and in one mix all the dry ingredients (top half of this recipe)
In the second bowl, mash the banana, add egg, oil and seasonings and mix. Add the dry ingredients to the wet, and combine. Throw in pecans and cacao nibs and kneed with hands working in nuts and divide the dough into 2 balls.

Make them into flatten logs of the same thickness and pop into the oven for 25 to 30 minutes. Pull out to cool for 10 minutes, slice with a serrated knife, and rebake at 275 for 20 minutes per side.

Monkeys snacking on our banana biscotti.

This recipe makes 24 biscotti. Nuts on this are as follows.
Calories 68
Total Fat 3.66g
Total Carbohydrate 9.5g (NET carbs 5.9)
Dietary Fiber 3.61g
Protein 2.19g