Lets have some coffee, biscotti, and chit-chat. I’ll go first:
So we had an earthquake here last week. In Murrieta (where we are) it was really little, but in LA it was scary. Things falling down and breaking, houses trembling, scary. Andy and I stayed up late the following night talking about it. Should we move? Yeah, that came up. Then we realized all of the places we want to live have something. Tornados, flooding, fire. Hurricanes. Mud slides. Extreme winters. Where is the place that’s exempt? I don’t know. I got tired trying to figure it out. The truth is that we thought we could get our fill of California in 9 months, and the fact is that we haven’t had nearly enough. So we got to work on making an emergency box. Literally. Like we started making our box at 11 PM. I’m sure you’ve had nights like these. Doing something way too late at night, but feeling like you just can’t wait.
We’re still gathering non-perishables, but feeling pretty prepared. I think it’s really important to honor your emotions (let yourself be scared), and then let it go. Denying our feelings only makes them resurface later, and focusing on fear only makes you miserable. I used to do a little of both. Suppress some things, obsess about others. And I mean OBSESS. It was miserable. Now I try to take time out for my feelings (I know when they’re there… knock, knock… ) and I feel much better after my feelings get a little TLC. Like they just needed some alone time with me and some hugs, and then they could move on. Then I go back to listening to whatever song is stuck in my head. Do you do that? It’s become a game at my house lately. Somehow it came out that I’m basically always rockin’ out to a song in my head, so now my oldest and my guy like to randomly ask me, “What are you listening to now?” from time to time. They’re totally amused by me. What can I say? I aim to please 😉
And just in case you’re wondering… right now I’m listening to Rockin’ Robin. Go figure.
Oh, one more thing: These biscotti have hardly any sugar in them, but they’re still really good. They’re from my cookbook, The Paleo Chocolate Lovers’ Cookbook. Oh shoot, and one more thing, and then I really do need to go: I know you’re going to ask how I got this foam on my coffee When I don’t make my own almond milk I buy unsweetened Silk almond milk, and it foams like craaaazy. I use one of those little $1 foam-maker thingies from IKEA. The foam-maker thingie (what? that’s the name written on the package, right?) is kind of broken now, so that it won’t turn off until I take the batteries out. So when I foam my almond milk I have to try to get the batteries out while it’s still in the milk. This is such a First World problem. Okiedokie, here’s the recipe.
Hazelnut Gluten-Free Biscotti
Based on my recipe in The Paleo Chcoolate Lovers’ Cookbook
gluten-free, grain-free, dairy-free, egg-free
2 cups (283 g) hazelnut flour (from hazelnuts finely ground in a food processor OR packaged)
2 tablespoons (17 g) arrowroot flour
1/2 teaspoon baking soda
1 tablespoon white chia seed meal (I grind my seeds in a coffee grinder or Magic Bullet)
1/4 cup applesauce with no added sugar
optional: 1/8 teaspoon vanilla liquid stevia
3 oz dairy-free dark chocolate, melted (I use 80%)
1. Preheat your oven to 300°F.
2. In a mixing bowl, whisk together the dry ingredients.
3. Add the wet ingredients, and combine with an electric mixer until the mixture becomes sticky.
4. Line a baking sheet with unbleached parchment paper. Use wet hands to shape the dough into a 4 & 1/2″ x 8″ log on top of the paper.
5. Bake the log for 25 minutes. Remove the baking sheet from the oven, and allow the log to cool for about 1 hour.
6. Preheat your oven to 250°F. Using a serrated knife, slice the biscotti on the diagonal into 1″ strips. Carefully lay the strips on their sides, and bake them for 25 minutes.
7. Gently flip them over, and bake them for 25 minutes on the other side.
8. Turn off the oven, but leave the biscotti in the oven for another hour.
9. Remove the biscotti from the oven, and leave them on the baking sheet to cool.
10. Freeze the biscotti for 1 hour before dipping them in the melted chocolate. (This helps the chocolate dry faster and drip less.)
1. Pour the melted chocolate into a tall, skinny glass. Dip the cold biscotti into the chocolate, starting with the longest pieces.
2. Hold the biscotti until the chocolate dries.
3. Place the dipped biscotti on unbleached parchment paper to dry.
4. Store the biscotti on the counter, lightly covered with a kitchen towel, for up to a few days.
5. My favorite way to eat them, however, is straight from the freezer. If you freeze them, keep them wrapped in parchment paper inside a sealed bag.
Makes about 7 cookies.
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