The Biscotti Breakfast "Diet"

Diets seem to be trending this week. Perhaps many ladies in these parts are thinking spring and bathing suits and shorts, etc. I know I have been. I never excessively diet, but I do tend to watch what I eat if I notice that my pants are starting to fit too snugly. I don't really mind a little extra weight in the winter. I noticed that when I had a lot of post-baby weight that I stayed warmer. I am usually so cold when the temperatures drop that a few extra pounds are welcome if it means not being so chilly. The easy trend of gaining some weight over the holidays doesn't bother me, but I don't really want it to snowball year after year. I do want to be energetic and also to fit into the clothes that are in my dressers. Spring tends to naturally shed some pounds for me, because the outdoors beckon me to walk more and to play in the dirt! Gardening is a phenomenal exercise and the side effects are a healthier diet! Fresh veggies are harder to come by this time of year, but that doesn't mean there aren't many nutritious options available. Eating well doesn't have to come with an extreme amount of willpower when the food tastes delicious. For example, biscotti, some biscotti would not fall into the category of a healthy breakfast, but this recipe easily does. Granted, biscotti aren't going to be nearly as delicious unless you have a hot drink to dip them into. My favorite combination would be an organic coffee with organic milk.

Blessed Breakfast Biscotti

2 large/medium or 3 small eggs (responsibly homegrown or local farm raised are great, or organic at the store, if you must)

2/3 cup sugar (I used organic rapadura this time)

1/2 teaspoon baking powder (no aluminum, please)

1/2 teaspoon salt (good stuff, of course, like Himalayan)

1/2 teaspoon Ceylon cinnamon (if it isn't specifically Ceylon it might be hard on your kidneys)

1/4 teaspoon nutmeg (specifically good for the kidneys and liver)

2 teaspoons real vanilla extract

2 cups flour (I think I used spelt this time which tends to leave recipes too moist, so I added a bit more. This recipe should be a bit moist, though, about like cookie dough)

3/4 cup finely chopped nuts and/or seeds ( I think I used a full cup this time)

   ~suggestions: a mix of almonds, hazelnuts, pecans, walnuts, cocoa nibs, pistachios...  (I chopped them finely in a mini-food processor)

2 Tablespoons Buttermilk (more or less to get a slightly moist consistency, you could use regular milk, or maple syrup, but buttermilk really adds an extra delicious flavor)

Preheat oven to 350º (I just learned that holding down the "option" key and "0" gives you the degree symbol on a Mac)

Mix everything together well. On a slightly greased cookie sheet (stoneware rocks!) shape all of the dough into a parallelogram, which in this case would be a rectangle that looks like it is leaning, or just shape it into a rectangle, but later you are going to cut it into strips and if you are OCD you will wish that you had made the corners more angled, but you can make this recipe twice and adjust it the next time, of course. Oddly shaped biscotti can still be delicious.

 Bake for about 30 minutes. 

Let cool for 5 minutes and then cut into strips. Leave a small amount of space between each strip and bake for another 30 minutes.

Let the biscotti cool completely. If you would like a finishing touch, I recommend that you mix together a few tablespoons of organic powdered sugar with a few tablespoons of maple syrup to create a drizzle. Mix it with a fork and use the fork to create lovely lines over one side of the biscotti. The drizzle will harden slightly as it dries.

Enjoy! Be healthy!