Posted on May 09 2017
Weekend mornings... for me, it's a book or the newspaper (yes, the actual paper) and big mug of coffee. The third piece that tops off this refreshing breakfast pyramid would be a giant danish or beignet.
However, you know that the empty calories and near-useless carbohydrates from these morning pastries would leave you without energy in just a few hours and with a larger waistline in just a few weeks.
If you've read some of the latest research, you know that eating a protein-rich breakfast within 30-60 minutes of waking up can do wonders for your energy and weight. But sometimes it can be difficult to get a protein punch right away (when it's most effective).
What I'm not suggesting is eating a half-dozen biscotti and tricking yourself into thinking you've made a healthy choice. But combining something quick-and-easy like pre-made protein powder biscotti with eggs, lentils, fish, or other proteins can get you to that ideal protein intake in a quick and efficient way.
Give the following recipe a try and let me know what you think. It's been a favorite in our family for some time now.
To health and harmony,
Protein Powder Biscotti Recipe
Servings: 15-30 (30 pieces)
3 cups all-purpose, unbleached flour
1 cup of raw, white sugar
1/2 cup organic canola oil or coconut oil
4 scoops protein powder (we'll be getting more in soon enough, but I also like NutraBio's protein powder flavor).
3 large eggs
1 tsp vanilla extract (slightly less when using vanilla protein powder)
1 tbsp baking powder
1/4 cup filtered water
6 oz semi-sweet or dark chocolate chips
1. Preheat the oven to 375 F.
2. In a large bowl, mix the water, sugar, eggs, oil, and vanilla until well-blended.
3. Combine the flour, protein powder, and baking powder and mix well.
4. Gradually stir the flour/protein mixture into the large bowl with the egg mixture. You can hand-knead it, but I suggest using an electric mixer if you have one as the dough becomes very sticky. For this recipe, I used a chocolate protein powder.
5. Split the dough into two pieces (simply making a dividing line with the bowl is fine). Place each dough-ball on the same greased baking tray. I used coconut spray, but you can also use parchment paper. Form the dough-balls into long, flat shapes with roughly 1/2 inch thickness.
TIP: When forming the dough-balls into the shapes below, dap your fingers in some water and form after you've done that; it makes it much easier (less sticky).
6. Place in the oven on a mid-to-low rack and bake for 25-30 minutes (start at 25 minutes and then check to see if it needs more time by using the toothpick method).
7. When the biscotti loaves have fully baked, take them out of the oven and let them cool on a rack (roughly 15 minutes), but keep the oven on.
8. Cut the loaves in any width you'd like (I prefer a slightly larger size so I'm not as tempted to take a second and third piece) and place them back onto the baking tray. Put the biscotti back in the oven for 6-10 minutes, flip them all upside-down the other way and bake another 6-10 minutes on that side. This step is to make sure the biscotti are crisp and dried on each side.
TIP: If you prefer a moister biscotti (oxymoron, I know), you can skip step #8 alltogether. Step #8 is simply to make sure the biscotti are crisp and dried on each side (for dunking in coffee or tea).
9. Once fully baked, let the biscotti cool and place in a air-tight glass jar or other container. Enjoy!
Recipe and images from Harmonia LLC 2017. www.harmoniawellness.com