It's funny how we minimise the stress and stuff that goes on in our lives. The night before last I slept for 10 hours (!), woke up at 9am and shot out of bed because, you know, a friend was coming over for breakfast right at that moment. Fast-forward 15 minutes and I'm standing in the kitchen, barely wearing any pants, coffee in hand, whipping up breakfast. My friend arrived, and we made our way through breakfast, and still sipping coffee afterwards, I was sort of revelling over the sleep I'd had and remarking that it's been ages since I'd been that tired. My friend looked at me, obviously shocked, and then kindly listed everything that I've done and achieved and that's just, you know, happened in the past two weeks. No wonder I was tired.
So I looked at what I'd done, of course, of course I was tired. I'd had a big two weeks. Stressful, busy, productive, successful, worthwhile two weeks. And I was shocked, legitimately, that I wasn't even tuned into that. Suddenly I could understand the mild out-of-sorts-ness that I'd been struggling with the past few days. Because folks, there is nothing like stress to make me irritable. And grumpy, and craving all sorts of junky stuff.
Given all of this, I can feel some slower moments coming on. More tea. More reflection. More reading and rest. More honesty about what's going on and how I'm feeling and what I need. Phew.
On to the biscotti. I know what you're thinking: another baked good made with buckwheat? Madness. I will totally admit to being 100% utterly addicted to this sweet-ass pseudo grain. I actually can't remember a day in the past week when I haven't eaten it in some form. It's versatile, and I love the nutty, winey flavours it brings. Biscotti are the perfect cookie for afternoon teas, dipped into coffee, chai, or tea.
GINGERBREAD BUCKWHEAT BISCOTTImakes 20-24 biscuits
If you're not keen on grinding your own flour, no sweat! Just use the same weights of pre-ground flours. These are a pretty basic recipe, so feel free to add in 1/2 cup of add ins (hazelnuts, almonds, dried figs, cashews, anything!).
190 g buckwheat
40 g brown rice
2 tbsp chia seeds + 1/2 c boiling water
2/3 c or 110 g panela sugar
1 tsp baking powder
2 tsp ground ginger
pinch of ground clove
1/3 c rice bran oil
Preheat oven to 180C. Line two baking trays with baking paper and set aside.
Using a coffee or spice grinder, grind buckwheat and brown rice in batches until a fine-ish flour appears. It isn't going to be as fine store-bought flours, but you're just aiming for a flour that isn't completely grainy.
Combine water + chia, give a quick stir and set aside.
In a large bowl, combine flours with sugar, baking powder, and spices. Whisk to combine. Add chia gel + oil to dry ingredients and use a wooden spoon to combine thoroughly. Separate dough into two balls and form into two logs that are about 1.5 cm thick and 20 cm long. It doesn't have to be perfect, these are definitely rustic biscotti. It's definitely easier to form the logs on the baking tray you're going to use.
Place logs in the oven and bake for 20 minutes. Reduce oven to 160C. Remove biscotti from oven and allow to cool for 5 minutes, then using a sharp knife, slice diagonally into 1.5 cm slices. Lay the slices in one layer on the second baking tray and place in the oven for 20-25 minutes, until the edges are crispy and golden. Allow to cool completely.
Biscotti is best served the same day. The next day they'll be a little chewier, but you can crisp them up again in the oven for 10-15 minutes.