My regular WWW pic wouldn’t load today..guess I’m meant to use this one.
© J Morton Photos
I’m beginning to really like Wednesdays. Typically, my Wday goes like this:
- 10 minutes of meditation and gratefulness
- an hour+ of baking
- take Master T to school
- food shopping
- an afternoon of work (may include research….magazine reading)
- blog post
- tap dancing class
- an early night
I almost consider Wednesday to be a “day off”. I usually don’t schedule too much and never get bogged down with details. Today, I submitted an article – 2 days before deadline (yes!) and submitted a pitch to a new (for me) national health magazine. And all that is great but what I really loved the most was baking.
Today I made chocolate-banana muffins, muesli bars and gluten-free almond biscotti. Even though I need to eat some gluten daily, I like having gluten-free food. I did try a muffin and a muesli bar – they’re both delish but it’s the GF biscotti that’s working for me this Wednesday!
I’m not even big on biscotti but I love my coffee and the two go hand in hand. This biscotti has been adapted from a recipe I picked up somewhere along my travels. I suited it to what I had so that is what I will present. I like to mix things up and I alter recipes all the time. So, here’s my own version of GF Almond Biscotti. Enjoy with a good espresso or latte.
GF Almond Biscotti
GF Almond Biscotti with coffee
1 tsp baking powder
170g pure icing sugar
100g coconut flour
180g quinoa flour
100g almond meal
20g blanched and toasted almonds
2 eggs + 1 yolk
1/4 tsp almond essence
1 egg white (for brushing)
Combine all the dry ingredients together
Slowly add eggs and essence
Mix to combine well – add a little water to bind if needed (1 tsp at a time)
Knead to make a dough
Mould dough into a log shape
going in the oven
Refrigerate for 15 minutes
Brush with egg whites
Bake for 8 minutes at 160
Remove from oven and slice to desired size
Return to oven and dry out – when hard, they are ready.
I left the oven on 160 for 20-30 minutes then turned off and left them in there to dry out. That seemed to work but they were a little soft in the middle so more time could be given.
Hope that recipe works for someone else!!