“Follow your bliss and the universe will open doors where there were only walls.” - Joseph Campbell
Warning: What you are about to read will change your life. For the first time, I am sharing recipe for my healthy, gluten and guilt-free, totally amazing biscotti (if I do say so myself). Every morning, after I have gotten all the kids out the door and finished my yoga practice, I get a frozen biscotti, a large almond milk latte and experience pure bliss. I take a few moments to sit in quiet, experiencing the joy of eating this perfection – the cold biscotti, with dark chocolate, dried cherries and nuts, dipped in the hot latte. I do this as a morning ritual, as a form of self-love, reminding myself that I deserve to experience pleasure in the midst of a beautifully crazy, chaotic life. In fact, the tantric goddess in me believes that pleasure should come first, with everything else falling around that. I invite you to bake these and store them in the freezer, taking one out whenever you need to nourish your soul. As you savour the deliciousness, know that I’m sending you love, from my biscotti bliss to yours.
Follow Your Bliss Blisscotti
1 cup coconut sugar
1 cup coconut oil
1/3 cup warm water
3 large eggs
1 ½ tsp vanilla
½ tsp almond extract
3 cups quinoa flour
1 cup almond meal
1/3 cup flax meal
1/3 cup chia seeds
2/3 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 cup coconut (optional)
1 cup dried cherries (optional)
1 cup dark chocolate chips (optional)
1 cup walnuts, pecans, or almonds (optional)
Preheat oven to 350°F. Line a heavy large baking sheet with parchment paper. In a large mixing bowl, beat sugar, coconut oil and water to blend. Add eggs, vanilla and almond extracts and beat until well blended. Whisk together quinoa flour, almond meal, flax meal, chia seeds, cocoa powder, baking soda, baking powder and salt. Beat in dry mixture until completely blended. Mix in coconut, cherries, chocolate chips, and nuts.
Divide the dough into 2 equal pieces. Shape each piece the baking sheet into a 4 inch wide by 14 inch long log, on the parchment paper. Bake until the logs are firm, about 20-22 minutes. Cool the logs on the baking sheet until they are fairly cool to touch, about 20 minutes. Transfer the baked logs to a cutting board (I life the parchment paper onto the cutting board and then slide it out from under and put it back on the cookie sheet. Using a serrated knife, cut the warm logs crosswise into ¾ inch thick slices. Arrange the slices, cut side down, back on the baking sheet. Bake the biscotti until firm, about 8-10 minutes. Cool completely. Store in airtight container in the freezer and enjoy!