How about starting this Monday with some crunchy, not-too-sweet, dunkable, easy-to-make biscotti made with coconut flour & almond flour? They are so good for you, eating one or two for breakfast should be a mandate, not an option!
Good morning and happy Monday, everyone! I’m up and going with some significant assistance from my morning brew and a giant bowl oatmeal. I managed to get in some speedwork drills on the treadmill before the sun was up, but honestly, it could have been a dream (I think some–husband included–might say nightmare). I’ll know the answer when the coffee and oats finish revving my engine.
The reason for my morning haze is that I stayed up far too late last night. I wish I could report that it was spent on something fun, but, in my book, it is just as good, perhaps even better: I finished filing a heap of papers that has been tormenting me from a neglected corner of my office. Yes, living large my friends! I am, in fact, thrilled, because I have had this task on my to-do list too many times to count and now it is DONE. Isn’t that the best feeling? On a Monday morning, no less. It was so worth losing some shut-eye.
But now, it’s time for a healthy treat. Namely, the recipe for a grain-free, coconut flour biscotti I promised to a reader several weeks ago. It took some trial and error (no, errors), but it was worth it.
The reader is Marina, who wondered if my Chickpea Flour Biscotti Thins could be made with coconut flour. Alas, they cannot, but I pledged to share a recipe that could be made with coconut flour. Here you go, Marina!
Coconut flour is a delicious ingredient, but oy vey, is it ever persnickety! It needs a lot of added structure (e.g., eggs and/or other protein or starches) to make it “work” in baked goods. I am still on a quest to make an all-coconut flour biscotti, but for now, I offer these crave-worthy biscotti, made with a combination of coconut flour & almond flour.
They are everything biscotti should be –crunchy, dunkable, not too sweet and not too hard–with the bonus of being easier (and faster) to make than traditional biscotti (i.e., you can make them before you are fully awake or while trying to stay awake; I tend to bake in one of these two states of being :))
No need to pull out an electric mixer or food processor; just two bowls (one for wet, one for dry) a whisk and a spoon to combine everything in about 3 minutes. After shaping and baking the dough in a log, simply slice and bake again; the second bake does not take as long as grain biscotti as the almond flour and coconut flour become crisp quickly.
You’ve probably noticed that these biscotti do not rise quite as high as grain flour biscotti, but they make up in flavor & texture what they lack in height.
Do you avoid eggs? No problem: simply sub two flax or chia eggs for the eggs. The swap does not work in all baking recipes (especially grain-free ones) , but it definitely works here.
How about one last piece of great news to encourage you to make a batch, pronto : these biscotti are packed with great-for-you ingredients and minimal (natural) sugar, qualifying them as breakfast and snack fare, as well as dessert. Hurrah!
Happy baking and eating, everyone!Print
- Preheat the oven to 325F. Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the almond flour, coconut flour, baking powder and salt.
- In a medium bowl, whisk the eggs until blended. Whisk in the oil, honey, lemon zest and vanilla.
- Add the egg mixture to the flour mixture, stirring until completely combined. Add the almonds, if using.
- Scoop the dough onto the prepared sheet and shape into an even, rectangular log that is about 3 inches wide, 12-13 inches long and 3/4-inch high.
- Bake in the preheated oven for 20 to 25 minutes until golden brown and set at the center. Place sheet pan on a cooling rack and let cool for at least 30 minutes.
- Use parchment liner to lift log to a cutting boar. Cut crosswise into 3/4-inch wide slices. Return parchment to baking sheet and arrange slices, cut side up, on sheet pan. Return to oven and bake 10 minutes; turn over and bake 5 to 10 minutes longer until cut sides are golden. Turn off oven and cool completely in oven.
Make it Vegan: (1) Replace the two eggs with “flax eggs” or “chia eggs”: For each egg, combine 1 tablespoon of meal flaxseed or ground chia seeds with 3 tablespoons water. Let stand for 10-15 minutes to thicken before using. You can use whole chia seeds, but I find I get better gelling power by grinding them first (plus, no chia seeds stuck in your teeth when munching!). (2) Replace the honey with an equal amount of maple syrup.
Flavor Change-Up: Nix the vanilla and lemon and add any other flavors you like (e.g., almond extract, lime zest, etc). and add up to 1/2 cup of your favorite mix-ins (e.g., mini chocolate chips, seeds, chopped nuts, etc).
- Category: Dessert, Cookies
- Serving Size: 1 biscotto
- Calories: 83
- Sugar: 3 g
- Sodium: 37 mg
- Fat: 6.3 g
- Saturated Fat: 2.4 g
- Carbohydrates: 5 g
- Fiber: 1.3 g
- Protein: 2.4 g
- Cholesterol: 18.6 mg