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If you are looking for a crowd pleaser, these gluten free biscotti are a sure shot.
Being that I should not eat gluten, I have decided to start baking my own biscotti. These are great tasting, so great that my family and friends who are not fans of gluten free treats clear the plate as fast as I get them on it!
Here is what you need to get em done
3& 2/4 cups Almond Flour
2/4 cups Brown Sugar
4 tablespoons Tapioca Starch
4 teaspoons Vanilla extract
2 teaspoon Baking Powder
2/4 teaspoon iodized salt
6 tablespoons of water
1/2 cup of Chocolate chips
microwave melting choclate
Instructions
Preheat oven to 350*f
Parchment paper a pan
Mix dry ingredients
almond flour, brown sugar, tapioca starch, baking powder, salt
be sure there is no brown sugar clumps
Add wet ingredients
while stirring, add water and vanilla extract
( these are dry cookies so keep in mind the small amount of water is correct)
Add chocolate chips
next.....
shape your loaf, make it about 2.5inches high and about 12-15 inches long
Now we bake! pop this loaf in for 25 minutes. turn off oven.
Once we are all baked up for our first round in the oven we cool the loaf off,
keep it cooling on the counter for 2 hours, or if you have a garage and its winter time, keep it in the cool room for an hour
After the cooling time is done you preheat the oven to 275*f
take a sharp knife and mindfully cut 1.5 inch thick biscotti cookies
Bake these cookies for 23 minutes. Take them out and flip them, bake for another 25minutes and once the 25 minutes are done turn off the oven and keep them inside the oven for another 45 minutes to further their drying out process to get the perfect amount of crunch.
Once they are out of the oven we can melt the chocolate and paint the bottoms with a spoon.
Enjoy loves!
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Cold weather always seems to go hand in hand with heavy comfort food dishes. You may even find yourself trading in your workout for a big bowl of pasta and pajamas … I'm guilty of this too, but the guilt does not need to be part of the experience. Today ill give you my hack to a guilt free pasta dinner
This bowl of pasta is filled with chickpea pasta, yes chickpeas! The chickpea pasta brand that I use is BANZA which I have seen in multiple grocery stores, so finding it would be easy. Packed with 23 grams of protein 8 grams of fiber and 48 net carbs opposed to traditional pasta that is 13 grams of protein 3 grams of fiber and 71 net carbs, you can see how it is clearly the better choice to a nutrient positive meal.
Cooking: cooking Banza pasta is just like any other. you boil water and cook for 9-11 minutes ( depends on how you like your pasta)
Texture: The texture is not an exact match to pasta, but if your an Al dente kind of person then you wont have a problem, honestly I like my noodles more noodley and find the texture at 11 minutes to be just fine. I could be biased since its the only pasta I eat.
Taste: They taste like whatever you make them with, if you eat them naked, they have a chickpea taste.
Filling: Because of their nutrient positive qualities they fill you up quicker then a bowl of traditional pasta, the fiber count is higher but the carb count is lower.
Options: Banza makes their pasta in all the shapes you could want.
The way I made them here was with a can of Victoria Vodka sauce and spinach. Adding Spinach brings vitamins minerals and protein to the dish, more flavor and color! For the rest of the family I added grilled chicken to their dishes.
Comfort without the calories. Enjoy your pasta and keep your waistline lean this winter!
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