COOKIES FOR BREAKFAST, and you don’t have to feel bad one bit. Ever since I first introduced my homemade version of these breakfast cookies to Scott a few years ago he has been asking when they would grace our kitchen once more. I’ve made three batches in the past week, I think he’s had his fill. This time around, though, I wanted to make them not just vegan, but gluten free, without processed sugar, and sans the palm oil laden vegan butter. NAILED IT. It doesn’t happen often, and there are usually many more failed attempts, so when a home run is hit in my kitchen I allow myself a moment to air high-five my oven and do a little happy dance (which Scott has regrettably captured on video).
This week has been filled with ups and downs, many surrounding an unresolved health issue I’ll be posting more about here when I get the results from the number of tests I’ve been undergoing the past two weeks. When I finally felt capable of eating something outside of my strict diet that keeps my digestive system from turning on me, I decided to treat myself to some new recipes. I started with a big bowl of savory goodness I will hopefully be posting here next week, and like all good things savory, they require something sweet post-consumption. That’s when these little biscotti come in – sweet, buttery, crunchy, melt in your mouth coconut macadamia biscotti. Made with only the best, quality ingredients that won’t cause even the most sensitive of stomach’s like mine to fall into shambles (unless you’re allergic to nuts — then you should probably leave those out), and pleases those with stomaches made of iron that crave only the most decadent foods, Scott.
Speaking of decadence. Ever heard of a poor man’s mocha? I hadn’t until Scott and I visited Julian, California, a year ago last fall to do some apple picking. They served this hot drink in their cafe where you ordered slices of their famous pie. Can you imagine this with pie?! I though it was so brilliant I decided to make a vegan version of the drink at home. Half coffee, half hot chocolate. Brilliant. Easy. Delicious. MAKE IT.
Be sure to follow me on Instagram and tag photos you post of my recipes with #FWmakers so I can see!
1 1/2 cups almond flour
1 teaspoon baking powder
pinch of salt
1/4 cup macadamia nuts
1/4 cup dried coconut
1/4 cup maple syrup
2 tablespoons coconut oil solid
Preheat the oven to 350F. Roughly chop the macadamia nuts into small pieces to avoid large chunks breaking up the biscotti when you go to slice it later. If using dried coconut ribbons like I did, roughly chop those as well (if using shredded coconut, their size is fine and you can add them as-is). In a mixing bowl, combine the dry ingredients, chopped macadamias, and coconut. Mix well with a fork, breaking up any clumps in the almond meal. Add the maple syrup and solid coconut oil (if your kitchen is warmer and your coconut oil is a liquid, measure 2 tablespoons of the liquid oil into a small bowl and place in the freezer until set and then proceed). Using a fork, mix the wet into the dry until fully incorporated and you are able to form the dough into a cohesive ball with your hands.
Place the ball of dough on a parchment lined cookie sheet and shape into a rectangle about 4 inches wide, 10 inches long, and 1 inch in thickness. Pat well to make sure there are no cracks. Place in the oven and bake for 18 minutes. The edges should be a golden brown. Remove from the oven, reduce the oven temperature to 325F, and let the biscotti fully cool (about 20 minutes). Using your sharpest of sharp serrated knives, carefully cut the biscotti into 1 inch slices and flip onto their sides. Take it slow to avoid turning your beautiful, fragile biscotti into a crumbly mess. Return to the oven and bake at 325F for an additional 10 minutes. Remove from the oven and let fully cool and harden before serving.
Scott likes to dunk these into his coffee in the morning, I prefer to have mine with a cold glass of almond milk for dessert. Both ways fantastic. Store in a glass container at room temperature to keep crisp, or in a ziplock bag with a half inch opening in the seal. Best if eaten within 5 days.
Poor Man’s Mocha
1/2 cup strongly brewed coffee
1/2 cup plain almond milk
1 tablespoon quality dark chocolate chopped
Chop a tablespoon’s worth of quality dark chocolate (I recommend using 55% so that it is still sweet, any darker and you’ll have a bitter cup’o’joe) and add it to a butter warmer (or small sauce pan) on the stove. Heat on medium-low heat, whisking until chocolate is dissolved and the milk is warmed. Add to your half-filled mug of coffee and you have yourself a poor man’s mocha. However, dunk the above biscotti into this mug and you’ll be feeling quite rich.
The company Scott work’s for had something really exciting happen this week.
Super jazzed by this recipe to get juicing again!
Now following this new blog. So beautiful and inspiring.
Love and support this KickStarter. Her story makes my heart ache.
Hoping to add one of these cutting boards to my collection soon. Love their mission and use of “dead” resources.