Chocolate Almond Biscotti.

Biscotti more correctly known as biscotti di Prato (English: Prato biscuits), also known ascantuccini (English: coffee bread), are twice-baked biscuits originating in the italian city of Prato.The biscuits are oblong-shaped almond biscuits, made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking in the oven.

The recipe I am sharing today is wheat-free, gluten-free, dairy free.

Great alternative to the regular sugary, buttery biscotti.

These biscotti are rich with the naturally delicious combination of chocolate and almonds.

Chocolate Almond Biscotti.

Ingredients:

2 eggs

1/2 cup canned coconut milk, at room temperature

1/4 cup coconut oil, melted

1/4 cup almond butter

1/4 teaspoon liquid stevia or any other sweetener to desired sweetness

1/4 cup almond milk

1tsp. vanilla extract

3 cups almond meal( flour)

2 tbsp. coconut flour

1/4 cup raw cocoa

chocolate chips

Preheat the oven to 350F. Line the baking sheet with parchment paper.

In a large bowl, whisk together the eggs, coconut milk, coconut oil, almond butter, stevia and almond milk.

Stir in the almond meal, coconut flour, cocoa and chocolate. Stir until well blended.

Place on the baking sheet and shape into a loaf.

Bake for 40 minutes. Remove from the oven and reduce the heat to 300F. Cool on the baking sheet on a rack for 15 minutes. Cut crosswise into slices and lay each slice on its side on the baking sheet. Bake for 30 minutes, turning the biscotti once halfway through the baking time, or until firm and dry.

Cool on the rack for 30 minutes.

Serve with coffee, cappuccino, hot tea or almond milk.

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Rosemary Cauliflower “Mashed Potatoes”.

Potatoes are very popular in Ukraine. I remember from my childhood, we ate potatoes almost every day. My favorite dish was mashed potatoes with piece of chicken. I could eat mashed potatoes for breakfast, lunch and dinner. To tell you the truth, I still love it, but don’t cook it very often.

Because it is not recommended to mix the starchy vegetables with the animal protein, I kept looking for some recipe that will work and taste as good as my favorite dish from the past.

When I found Cauliflower ” mashed potatoes” idea, I wasn’t sure if it tastes good. It might taste good as a cauliflower, but not as good as mashed potatoes.

Anyway, I got the huge head of cauliflower and tried to cook it at home.

This cauliflower-based version is the same texture to enjoy as mashed potato, but sans the butter, whole milk and table salt that make mashed potatoes a beauty-busting food.

It turned out so delicious for me, and tasted like REAL mashed potato. My husband still doesn’t know, how I made it, because he called it mashed potatoes:)

Rosemary Cauliflower “Mashed Potatoes”

1 head cauliflower, broken into florets, stem and leaves removed

1 small garlic clove, minced

1/2 cup almond or coconut milk

1tbs olive oil

Freshly ground black pepper to taste

Sea salt, to taste

1tsp. dried rosemary

Bring water to a boil and steam cauliflower in a steamer for about 6-7 minutes, until softens.

Put the cauliflower florets in a food processor with the blade in place. Add garlic, almond milk, olive oil, black pepper, sea salt and rosemary. Pulse long enough to achieve the desired consistency.

Adjust seasonings to taste.

I served it with baked salmon and fresh veggies salad.

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