Almond biscotti always reminds me of my grandma Marilyn who is quite possibly the classiest woman I’ve ever known. Aside from her willowy, Audrey-Hepburn-esque figure and immaculate cardigans and polo shirts, she is also a phenomenal home chef. There isn’t a childhood memory that I have of spending time at my grandparent’s house that doesn’t involve some sort of kitchen project. I have no doubt that my passion for food was first kindled in their kitchen.
These Vegan + Gluten Free Almond Biscotti are the closest contender to my grandma’s original recipe. I hope you enjoy them (with a steamy espresso) as much as I do!
Greetings from the other side of Seattle’s Snowpocalypse 2019. After an armrest-clenching landing at Sea-Tac last week (and an equally slick ride home), it was immediately apparent that staying off the roads and out of the sky would be the safest option until conditions improved.
So, as a result of ripe bananas and serious case of weather-related cabin fever, I created these delicious and healthy Vegan Banana Nut Muffins. They’re packed with fiber, good fats and only require 7 simple ingredients. Enjoy!
Preheat oven to 360° F and line muffin pan with baking cups.
In a large bowl, mash banana with fork until soft.
Add Earth Balance and coconut sugar and cream together.
In a separate bowl whisk together flour, salt and baking soda until well combined. Gently stir wet and dry mixtures together, stirring until everything is just combined. (Do not over stir.) Fold in nuts if desired.
Next, carefully spoon the batter into lined muffin pan, filling each well about 2/3 full. (If desired, garnish with additional nuts on top prior to baking.)
Bake muffins in preheated oven for 25-30 minutes, or until an inserted toothpick comes out clean.
Serve while still warm and store any leftovers in an airtight container in the fridge for up to a week.
I give you the Warming Turmeric Latte; a steamy, golden blend of good-for-you ingredients that’ll heat you up from the inside, out. This is the perfect, caffeine-free encore to your first cup of coffee or a soothing nightcap on a cold evening.
Many cultures have been touting the potential health benefits of turmeric for centuries. Packed with iron, manganese, Vitamin B6 and even fiber, this is one multipurpose ingredient you need to add to your spice rack.
Combine all ingredients into a high-speed blender, pulsing until completely combined. (Note: If you don’t have a blender, simply add ingredients to saucepan and stir continually with a whisk until mixture is hot.)
Heat mixture on stovetop in a saucepan until desired temperature is reached.
Using a fork or electric mixer, cream together the coconut oil and coconut sugar in a large bowl. Then add the maple syrup and mix until well combined.
Next, add the milk, cocoa powder, vanilla, whisking thoroughly until combined. Then mix in the baking powder, baking soda and salt, and again, whisk until well combined. (It’s okay if the dough looks clumpy.)
Lastly, add the flour to the mixture and stir until just combined (be careful not to over stir). Then gently fold in the chopped chocolate.
Roll dough into medium sized balls and evenly distribute, about 2 inches apart, on a cookie sheet lined with silicone baking mats (or parchment paper).
Bake for 12- 15 minutes, or until edges are lightly golden and the tops look crisp. Cool for 1 minute on cooking sheet before transferring to cooling rack to cool completely. ENJOY!
If your coconut oil is liquid, chill in the fridge for a few minutes so it solidifies.
Set aside a small amount of the chopped chocolate to place on the cookies before baking for presentation. You can also add chopped nuts or desiccated coconut.
If the temperature is warm where you are, you may want to chill the dough in the fridge for 30 minutes to firm up the consistency. This will prevent the cookies from spreading out too much whilst baking.