Almond coconut biscotti

I made this after a couple of low-sugar episodes left me ‘stranded’ during my walks. The contents are tiered towards a immediate to gradual release of sugar unto the system and a spot of protein for fullness until I get back to base safely.

This recipe turns out to be less sweet than I wanted but works well if I am dunking it into a sweet malted drink. The biscotti travels well and should hold up for the usual 10km walks. Next time, I will add some raisins/cranberries for more sensory surprise.

Adapted from here.

A)

125g wholemeal wheat flour

30g almond flour

3g baking powder

Pinch of sea salt

B)

50g almond slivers, toasted

30g unsweetened coconut flakes, toasted

C)

2 medium eggs

1/8 tsp vanilla extract

60g brown sugar

Method:

Reserve a tray line with silicon sheet.

Combine ingredients listed in A. Reserve.

Combine ingredients listed in B. Reserve.

In a stand mixer, whisk (balloon whisk) eggs for 1 minute or very fluffy.

Add vanilla, brown sugar and whisk for another 2 minutes.

Replace the whisk with a paddle.

Add dry ingredients and mix until contents come together.

Finally, add almond and coconut. Mix until contents just turn homogenous.

Make out 2 logs. The logs are sticky so work with lightly dusted hands.

Place on the baking tray, with a generous space in between logs.

Bake in a preheated oven at 150C for 50 minutes.

Remove to cool both logs on a rack until logs are cool to handle.

Use a serrated knife and cut diagonally, making out 1-1.5 cm thick biscotti slices.

Return the cut biscotti to the baking tray.

Bake each side of the biscotti at 150C for 10-11 minutes.

Cool well before storing.

Flaxseed Oat Coconut Cookies

I have discovered the amazing taste of toasted flaxseed. It has found its way into my energy bars and now my cookies. If you are not a fan of toasted sesame, give toasted flaxseed a try instead and be surprised by the chocolate crunch the little seed gives.

This batch of cookies was made so that hubby can have something to munch before he heads out for his long-distance runs. It also travels well and looks pretty to be given away as gifts.

I eat it cold because it firms out the cookie and brings out the crunch. But go ahead and dive into the cookie jar if chewy is what you like.

Adapted from here.

A:

225g soft butter

     160g coconut sugar, lightly packed

1 egg

     B:

1/8 teaspoon cinnamon powder

1 teaspoon vanilla seeds

1/2 teaspoon baking soda

1/2 teaspoon crushed Maldon salt

170g wholemeal flour

130g instant oats  

40g coconut flakes

40g toasted flax seeds

C:

170g raisins

60g chopped walnuts  

Method:

On the standalone KA,

Whisk butter , sugar  and egg on medium high until fluffy.

Combine contents in B.

Change the whisk to a paddle.

Add (B) to egg mixture and mix until homogenous.

Add raisins and walnuts. Mix to combine.

Rest the combined cookie dough for 30 minutes, covered.

Preheat oven to 180C.

Prepare 2 silicone lined cookie trays.

Spoon 1 Tbsp of dough and roll into a ball.

Transfer the ball to the prepared tray.

Flatten with 3 fingers until cookie is about ½ cm thick.

Repeat, leaving about 2 cm between cookies to allow room for 

expansion during baking.

Bake the cookies at 12 minutes at 180C.

Remove to cool.

When cookie is cool to the touch transfer them onto a cookie rack to 

cool to room temperature.

Store in an airtight container.

I let the cookies ‘ripen’ in the fridge to bring out the crunch and firm bite.

Enjoy!