Philosophical baked-goods aside, moments of pause are so precious to me. Moments of deliberateness. Moments of reflection. Moments of kindness towards ourselves. Baking biscotti is definitely a kindness to yourself, especially when they're as jam-packed with high vibes as these babes are! Decadent without being rich, and satisfying without being ridiculous.
Soak it all up with a big mug of tea, or coffee. Or crumble them on top of chia pudding, or nice cream, or berries.
chunky chocolate & almond biscotti.
1.5 c almond meal
0.5 c cocoa powder
2 tbsp chia seeds + 0.5 c boiling water
0.25 c maple syrup
0.25 c cacao nibs
2 tsp vanilla extract
2 tbsp rapeseed oil
1 tsp baking powder
pinch of salt
Preheat oven to 170 C. Mix chia + boiling water in a small bowl and set aside for 10 minutes. Line baking tray with parchment.
In a large bowl, thoroughly combine almond meal, cocoa, cacao nibs, salt & baking powder, Whisk maple syrup, oil & vanilla into the chia gel, then combine wet & dry. Use your hands or a wooden spoon to form a dough. Turn out onto the baking tray and form into a log roughly 1 inch thick, 2.5 inches wide. Place in the oven and bake for 30 minutes.
Remove from oven and turn oven down to 140C. Allow biscotti to cool for 15 minutes. Then, using a sharp knife, cut into thick slices on the diagonal. Arrange back on the tray in a single layer and bake for a further 20-30 minutes, checking that they don't burn or dry out too much.
Remove from oven and allow to cool completely. Best eaten same day, but can be re-crisped by baking at 180C for 10 minutes and allowing to cool slightly the next day.