Well hello from Seattle.
And yes, it's raining.
For a quick weekend getaway and visit with friends, cookie monster and I jetted off to rainy Seattle for hiking, good food, and puppy hugs.
Aside from needing a little break from city life, I was craving something crunchy and not too sweet. As my experiments in the kitchen with gluten-free flours continue, I found that spelt flour is a great sub and doesn't leave baked goods too soft as coconut flour alone can do.
While going gluten-free hasn't been easy, I've been working on reframing my perspective. Focusing on the good, doing away with the negative, and looking how each situation can be beneficial. Whether free of gluten and having less itchy, irritated skin or sticking out a tough situation to learn, reframing certainly helps.
let it go
let it leave
let it happen
Slightly adapted from Food Faith Fitness
Servings: 12 biscotti
- 1 1/4 cups spelt flour
- 1 teaspoon Baking Powder
- 1 teaspoon vanilla powder
- 1/8 teaspoon Salt
- 3 tablespoons Coconut Oil, At room temperature,
- 1/3 cup Coconut Sugar, Packed
- 1 tablespoon Maple Syrup
- 1 Egg
- 1/2 teaspoon Pure Vanilla Extract
- 1/3 candied orange
- 1/2 cup dairy free chocolate chips
- Preheat your oven to 325 degrees and line a baking sheet.
- Mix together the coconut oil, coconut sugar, and maple syrup.
- Next add in the egg, vanilla powder, and vanilla extract.
- Once well combined, add in the baking powder and spelt flour.
- Lastly, fold in the candied orange and chocolate chips.
- Scoop the dough onto the baking sheet and form into a rectangle.
- Bake for 25 minutes.
- Then let the dough cool for 5 minutes.
- After slightly cooling, slice the dough into 3/4 in slices and turn on their side. Bake for 15 minutes, flipping halfway through.
- After the second bake allow the biscotti to fully cool on the tray.