Coconut almond biscotti

Hey guys! I've got a super delicious whole grain recipe for coconut almond biscotti over on Food Fanatic! You should totally go check it out! You wont be sorry. I make a batch of these 1-2 times a week. Love um!

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Vegan Biscotti update

Hey so remember last week I made that sunflower seed biscotti using 1 real egg and one flax egg... well I made it again and used 2 flax eggs and no real eggs. I give you vegan biscotti. John no joke ate the batch in under 48 hours... wow, and said it was the best batch to date... who knew!

Only suggestion, when you mix it all together, use your hands and kneed it like dough, using a spoon just didn't seem to work so well :)

(yeah I know it's the same pic from last week... whooops! but john ate them too quick!)

Sunflower seed biscotti - vegan version!
recipe by steph chows

whisk together
3/4 cup whole wheat flour
1/2 cup APF (all purpose flour)
1/2 cup sunflower seeds (unsalted)

1 tsp baking powder
1/3 cup splenda granulated (or 1/3 cup white sugar)
2 Tbs brown sugar
1/2 cup chocolate chips (dark chocolate if you want this vegan) or use 1/2 cup raisins!

in a small bowl beat together
2 Tbs milled flax mixed with 1/3 cup water
1 tsp vanilla

Add the wet to dry and kneed with your hands until totally incorporated. Form into 2 rectangles on a baking mat and bake at 350 for about 20 minutes. Remove from oven and slice into thin slices, place back onto the mat and back into the oven for another 20 minutes or until toasty and browned.

Whole Wheat Biscotti

Biscotti are one of those things I always said I didn't like... I now see this is because I never had good home made biscotti before last year. Jeanne sent me some and it was delicious!! After that I've been randomly baking it up to John's delight (who knew the boy liked biscotti so much??)


This recipe is straight from Martha Stewart, I've been emailed some other super deliciious biscotti recipes as well but for whatever reason I pulled this one out the other night (I think it's because I randomly stumbled upon the print out... I know so logical right) I only slightly changed her recipe, I subbed splenda for the white sugar and added 2 Tbs of brown sugar. I also used almonds instead of walnuts. YUM! I especially like how prominent the vanilla is in this recipe.

Whole Wheat Biscotti
recipe from Martha Stewart

vegetable oil, for baking sheet (I used pam spray)
3/4 cup whole wheat flour, spooned and leveled
1/2 cup all-purpose flour, spooned and leveled, plus more for work surface
1/3 cup sugar (i used 1/3 cup splenda plus 2 Tbs brown sugar)
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup walnuts (i used almonds) (chopped)
2 large eggs
1 teaspoon pure vanilla extract

1. Preheat oven to 350 degrees. Brush a baking sheet with oil; set aside. In a medium bowl, whisk together flours, sugar (splenda and brown), baking powder, and salt; stir in walnuts(almonds). Set aside.
2. In a small bowl, whisk together eggs and vanilla. Add to flour mixture; stir just until combined.
3. On a lightly floured surface, with floured hands, pat dough into a loaf about 1 inch thick, 2 1/2 inches wide (and about 7 inches long); transfer to baking sheet. Bake until risen and firm, 20 to 25 minutes; cool completely on sheet. Reduce oven temperature to 300 degrees.
4. Place loaf on a cutting board, and using a serrated knife, cut diagonally into 1/4 inch-thick slices; place slices in a single layer on sheet. Bake, turning once, until dried and slightly golden, 25 to 30 minutes; cool completely. Store in an airtight container at room temperature up to 1 month.