holiday recipes

Grain Free Biscotti

When I lived in Italy, one of my favorite afternoon activities was sitting at a cafe with a cappuccino and biscotti (I know, I know, cappuccinos are morning beverages, but I love them!). There was truly nothing more delicious then dunking that crispy sweet cookie into the creamy cappuccino to make it all soft and melt in your mouth. I wanted to create a “cleaned” up version without gluten. In northern Italy it is traditional to add corn meal to the cookie. This adds another layer of sweetness and crunch. I am very pleased with the way these beauties turned out. You can make them completely vegan or with eggs (I tried both) and they are both equally crunchy and delicious. The thing that makes biscotti special is the double bake. You bake them once in a loaf and then slice and bake again. This element creates that super crispy and delicious texture. I love these any time of year but they are perfect for holiday gift giving and eating (let’s be real, I’m eating more than giving). You can leave the recipe as is for a simple, yet delicious biscuit or you can play around with the different variations I listed below or create your own. There really are no limitations. Add dried fruit, nuts and seeds to your liking. I hope you love these as much as I do.

Ingredients:

  • 1 1/2 cups almond flour

  • 1/2 cup corn meal (make sure it is organic and non gmo)

  • 1/3 cup coconut sugar

  • 2 T arrowroot powder

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 2 eggs or 2 egg replacers (I used Bob’s Red Mill egg replace and it worked great)

  • 1/4 cup nut milk

  • 1/2 tsp vanilla extract

  • 1/4 tsp anise extract

*See flavor variations below

Preheat oven to 350 degrees. In a medium bowl combine all wet ingredients. In a separate bowl, whisk together wet ingredients. Create a well in the dry ingredients, pour wet mixture in and fold together. Line a large baking sheet with parchment parchment paper. Split the dough into and shape. You may want to wet your hands a bit so the dough doesn’t stick too much. Shape into little football shapes (about 2 inches thick). Place in oven and bake for 18-22 minutes. With a cerated knife, slice the logs widthwise into 1 inch slices. Place slice side down on the cookie sheet and place back into the oven for 15 minutes. Turn the oven off and let the cookies cool in the oven. Remove and store in an airtight container. Enjoy with coffee or tea any time of day.

*Flavor Variations:

  • Chocolate hazelnut- 1/3 cup toasted hazelnuts and 1/4 cup dark chocolate

  • Lemon Pignolo-1 T fresh lemon zest and 1/3 cup toasted pine nuts

  • Cardamom Almond: sub 1/2 tsp almond extract in place of anise and 1/4 tsp ground cardamom

  • Dark Chocolate Cherry-1/3 cup dried cherries 1/4 cup chopped dark chocolate

396A54DA-E171-4D2E-A8E9-FE541657BB0F.jpg

Herby Lentil Tart

I love this tart. It has so much flavor, is warming and comforting. I developed this recipe last Thanksgiving when I needed a main dish, but wanted to do something different. This recipe is super versatile, as you can play with the flavors in the filling. It would be delicious in the summer with  pesto seasoned lentils. You can also create mini tarts and serve as an appetizer. Enjoy!

Recipe:

  • 1 sheet of puff pastry
  • 2 1/2 cups cooked lentils (I used French)
  • 1 medium onion, thinly sliced
  • 2 T olive oil
  • 1 tsp each of fresh sage, rosemary, marjoram, and thyme, chopped
  • 1/2 cup chopped walnuts
  • 1 T pomegranate molasses
  • 2 T mustard
  • 1/2 cup gorgonzola
  • salt and pepper to taste
IMG_0165.JPG

Preheat your oven at 425. Remove puff pastry from the freezer and let it come to room temperature.

Pour 1 tablespoon olive oil into a cast iron skillet over medium heat.  Add the sliced onion and cook, stirring occasionally, until slightly caramelized. Add a sprinkle of salt and the herbs. Stir until fragrant and add the lentils. Season with a bit more salt and cook until everything is combined. Taste and adjust flavors to your preference. 

In a small bowl combine molasses, 1 T olive oil, 1 T mustard and pepper. Pour over lentils and stir until combined. Allow the liquid to cook down by about half. Add the chopped walnuts and stir to combine. 

On a parchment lined baking sheet, roll out the puff pastry. Brush with olive oil, leave a 1 inch border around the edge. Brush the edge with water and fold over 1/2 inch to create a raised crust. Brush the center of the tart crust with mustard. Pour the lentil mixture into the center of the crust and spread until even. Sprinkle with crumbled gorgonzola and place in the oven. Bake for 30-45 minutes until the edges are golden brown and crispy. Remove from the oven and serve warm with a beautiful green salad. 

Drool-worthy Twix Bars

About a year ago I thought to myself "there has got to be a way to make a healthy Twix bar." I have no shame in admitting I have eaten way too many of these in my life. So into the kitchen I went to create. It took a few tries, but I think I nailed it. The cookie is slightly sweet, salty and crunchy. The caramel has the perfect texture; chewy and delicious! These are perfect for the holidays (or, let's be real, anytime of the year). They are gluten, grain, and refined sugar free and vegan. If you make these, make sure to use #bodyblissrecipes on instagram so I can see your beautiful creations! Happiest of Holidays to you! May it be filled with family, friends and so much love!

E0C0A99F-FB27-4282-9D69-9635937BED96.jpg

 

Cookie:

  • 3/4 cup organic peanut flour
  • 1/2 cup almond flour (I also successfully used hazelnut meal)
  • 1/4 cup melted coconut oil
  • 1 T maple syrup
  • pinch of salt

Preheat the over to 350. Mix everything together in a medium bowl. Line a bread pan with parchment paper and press the cookie batter into the pan. Using your hand or the a wet spatula to smooth out the top. Pierce the cookie several times with a fork at bake for 10 minutes. Remove from the oven and place in the freezer.

Caramel:

  • 10 dates, pitted and soaked in hot water for 10-15 minutes
  • 2 T cashew butter (almond butter also works0
  • 1 T melted coconut oil
  • 1 tsp each of pine pollen, reishi and maca 
  • 1/2 tsp salt

Put everything into the bowl of a food processor and process until creamy (I like to make sure it is a creamy paste and no date pieces remain). Remove the cookie from the freezer. With wet hands, spread the caramel over the cookie. Take a wet spatula and smooth it out until it is flat and place back in the freezer. Let set at least an hour.

Chocolate:

F868C9A7-EB72-4961-BA78-DE1444DDED9F.jpg

In a double boiler (if you don't have one, place a glass bowl over a pan of water and bring to boil, make sure the water doesn't touch the bottom of the bowl when it boils). Chop or break up the chocolate and add it to the bowl with oil and cacao magic. Stir until melted. Remove the bars from the freezer. With a sharp knife cute in half length-wise and then into 1 inch slices width-wise. Dip into chocolate either on all surfaces or dip the bottom and drizzle over the top. Place on a cookie sheet and put back in the freezer until set.