Suhariki, in Russian, means croutons but sukhariki, means biscotti. Tricky right? Well, this weekend we had some guests visiting. Obviously we had to treat them with some delicious biscotti!
The traditional recipe my grandmother uses has butter in it. This causes the biscotti to be a little softer and spread more while baking. My mother likes the traditional recipe more. I like the fact that these are so crunchy because I like to dip them in my coffee or tea. Our guests loved these and begged for the recipe!
>>Preheat oven to 350F. Combine flour, baking powder, and salt in a bowl and set aside. Beat sugar and eggs in a seperate bowl for 2-3 mins until thick. Mix in the oil, juice, rind, and vanilla. Slowly add the flour mixture and then fold in the walnuts and raisins. On a floured table top, knead the dough and shape into 2 flat logs (about 8×2). Brush an egg white and water mixture on top and sprinkle with sugar. Bake 25-30 mins. Reduce oven to 300F, and let the logs cool slightly while you wait for the oven. Cut the logs into slices, and turn them onto their sides. Bake 15 mins, or until golden brown.
Makes about 30 biscotti, which yields 1 fat & 1 grain exchange per biscotti
My dad is obsessed with finding the muesli he used to eat back when they lived in Germany. You’d think he would give up after over 20 years of searching, but no. He is still can’t find that perfect muesli. Last month he tested Trader Joe’s Blueberry Muesli. It’s “not the same”…..surprise surprise.
Needless to say a month later it sits there untouched. He asked me to do something with it so obviously I turned to making cookies. I still have some leftover so I may try making overnight oats or energy bars with it. Anyone have suggestions/ideas?
2 cups Trader Joe’s blueberry muesli
1 cup flour
1/3 cup coconut oil, liquid
1/2 tsp baking soda
1/2 tsp baking powder
1 cup dates
1/3 cup unsweetened almond milk
>>Preheat oven to 375F. In a blender mix dates milk and oil. Stir all other ingredients in a separate bowl. Add in the wet ingredients and mix. The dough will be crumby, but form balls and press down onto cookie sheet. Sprinkle tops with sugar. Makes ~30 cookies.
Try to move quickly when working with melted coconut oil. As it cools down to room temperature, it will harden and won’t spread through the ingredients as easily.
In a potato chip bag you’re often fooled into buying half a bag of air. In a cereal box you’re fooled into buying crumbs. No, Kashi, I don’t want to eat your sugar crumbs for breakfast thank you very much!
My latest box had so many crumbs in it. Maybe someone stepped on it twenty times, maybe the plane transporting it went through heavy turbulence, or maybe an evil child in the grocery store shook my box a thousand times. Either way, I needed a way to get rid of it. Obviously I had to made cookies. In the midst of things I actually forgot to add sugar to this batch, but thankfully the cereal made them sweet enough. They came out like little biscuits and I sandwiched some Trader Joe’s Speculoos Cookie Butter in between- yum! Depending on the cereal you use, I would adjust the sugar accordingly.
1.5 cups cereal crumbs
1 cup flour
1/4 cup oats
1/4 cup milk
1/4 cup oil
1 tsp vanilla extract
1/2 tsp baking powder
1/4 cup brown sugar, 2 tbsp white sugar * adjust accordingly
>>Preheat oven to 400F. Mix all ingredients together in a bowl. Roll dough into balls and press down on cookie sheet. Bake for ~15 mins.
Happy National Oreo Day! Of course, today I just had to celebrate America’s beloved cookie. I decided to make a mini version just for kicks. Feel free to double the recipe and make big ones. Here was the process…
These are easy to make and fun to decorate! My favorite way to eat them is with a banana slice and peanut butter inside.
1/3 cup all purpose flour
1.5 tbs cocoa powder
1/4 tsp baking soda
3 tbsp brown sugar
3 tbsp coconut oil, melted
1 tbsp egg white*
1/4 tsp vanilla
>> Combine dry and wet ingredients separately, then mix together. The dough will be a little crumby so using plastic wrap roll the dough into a log. Refrigerate for 15 mins. Take the dough out and cut about 1cm pieces to make the cookies. Place them on a sheet and bake for 7 min. at 350F.
>>To make the filling combine 4 tbsp confectioners sugar and 1/2 tbsp soy milk. Refrigerate 20 mins so it firms up. If you like a lot of filling, double this, as it only makes enough for a very thin layer.
*Add 1/2 tbsp flax meal and 1.5 tbsp water if you are making them vegan
This should yield about 36 cookies or 18 mini sandwiches.
4 cookies (2 sandwiches) counts for 1 fat and 1/2 grain exchange
Today I decided I am going to start adding more content to my blog. I’m also going to start posting questions to invite others to share their opinions/stories/comments/recipes. I want you to get a taste of my personality, not just my eats! That being said, I hope you like me as much as you like my food. Well, OK you can like the food a little more…
So anyways, today I was craving some fig newtons. While I was searching for recipes online I started craving oatmeal cookies….ugh, typical. So, in the end I combined the two to make my own recipe from scratch. They turned out to be so good that I may or may not have licked not only the spoon, but the bowl also (whoops). In the end, they were the perfect fix for my craving! The recipe yields about 27-30 cookies.
1 cup whole wheat flour
1/2 cup brown sugar
1.5 cups rolled oats
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 “flegg” (1 tbsp flaxseed meal + 3 tbsp water)
1/2 tsp vanilla extract
10 mission figlets
>> Preheat oven to 375F. Make your “flegg” and set it aside to thicken. In a bowl, cover the figlets with water and set aside to soak. Mash the meat of the avocado into a puree. Add the rest of the wet ingredients to the puree (including the flegg). In a separate bowl combine dry ingredients in and then slowly add the wet ingredients to the dry. Spray your cookie sheet or line it with parchment paper. For each cookie, drop about a tablespoon of batter and press down in the center to create room for the figs. Bake for about 20-25 minutes.
Spoon out the figlets into a blender and add about a tablespoon of the water they were soaking in. Once the cookies are cooled, top them with the blended figs.
*You can play around with the crunchiness of these. If you want a cakey cookie bake these for 15 mins and if you want more crunch to the edges bake for 25 mins.