Hi. I'm Becky, and I love to eat. 

Clean Apricot Biscotti

Clean Apricot Biscotti

Biscotti is a classic Italian cookie. It's crunchy hard texture is made for dunking, traditionally into Vin Santo, a Tuscan dessert wine served after a meal; or for me, in the morning dunked into an espresso. The word biscotti translates to English as twice-baked, which is a very literal description of this crunchy treat, as you bake it twice (well, actually, kind of 3 times) to get that crumbly texture that can withstand being soaked in your drink and keep its shape. Biscotti are traditionally flavored with almond extract, and contain a variety of whole nuts. They are usually made with wheat based flour, and contain butter and white sugar for the undeniable sweet flavor. My goal when playing around with this cleaning up this classic treat was to maintain the signature crunchy texture. While my clean version isn't as smooth as a typical biscotti, these dunkers are almondy, crunchy and absorbed plenty of Vin Santo at the dessert table. They are healthy enough to get away with calling them breakfast, too. I'd call that a win. 

Clean Apricot Biscotti  

  • 3 whole eggs
  • 1/2 cup honey
  • Zest of 1 lemon
  • Zest of 1 orange
  • 1 tbsp vanilla extract
  • ½ teaspoon almond extract
  • 1½ cups steel cut oats
  • 1½ cups quick rolled oats
  • 1 ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon sea salt
  • 1/3 cup raw coarsely chopped hazelnuts
  • 1/3 cup raw sunflower seeds
  • 1/3 cup raw cocoa nibs
  • 1/2 cup dried apricots, coarsely chopped
  • 1/3 cup unsweetened shredded coconut

Pre-heat oven to 325*. Process steel cut oats in food processor on high until the begin to breakdown a bit. Add in quick oats and pulse a few times to slightly process; set aside. In a large mixing bowl, combine eggs, honey, lemon and orange zest, vanilla and almond extracts, cinnamon and salt. Stir until well mixed and set aside. Coarsely chop nuts and dried apricots, toss into mixture along with coconut, cocoa nibs, sunflower seeds and baking soda. Add in oat mixture and stir well.

On a lined baking sheet, form a large and even log down the center, packing mixture tightly with hands. You want it to be about 1" thick and 4" wide. Bake for 30 minutes, remove from oven and allow to cool for 10 minutes. Slide along with parchment paper onto a cutting board and cut on an angle 1" wide slices.

Place on side along lined baking sheet, bake for 10 minutes. Remove and flip, and bake for a final 10 minutes. Remove from heat, and fully cool on rack. Store in an air-tight container on counter for up to 5 days. 

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