I haven't posted any more recipes because loading pictures is such a chore. Finally decided that I will just post anyway so here are the recipes for the granola and biscotti.
My Favorite Biscotti recipe is from Pam Anderson, author of The Perfect Recipe for Losing Weight & Eating Great. After checking the cookbook out at the library numerous times, I finally bought the book, mostly for this recipe. These are sooo easy to make and I can change the basic recipe to so many versions - different flavors, gluten-free, vegan; it's so much fun!
My Favorite Biscotti
3 large eggs (can replace with 3 Tbsp. flaxseed meal and 9 Tbps. water)
1 tsp vanilla extract
2 cups flour (to make gluten-free I use superfine brown rice flour)
1 cup minus 2 Tbsps sugar
2 tsp. baking powder
1/4 tsp. salt
1 cup chopped nuts, dried fruit, chocolate chips or other add-ins (I frequently add more!)
1/4-1/2 cup milk (my addition so I can just spoon the thick batter onto the parchment paper lined cookie sheet; to make vegan use almond or soy milk)
Prehead your oven to 300 degrees. Line your cookie sheet with parchment paper.
Mix eggs, vanilla and milk in a small bowl. In a larger bowl mix the remaining ingredients, add your wet ingredients and mix just until you have a thick, wet batter. Spoon the batter onto your cookie sheet in two or three lines that look like melted logs.
Bake for about 50 minutes until golden brown. Take from oven and let cool about 5 minutes. Change your oven temperature to 275 degrees.
Slice your logs diagonally into 1/2-inch slices and turn them on their sides on the same cookie sheet. Bake for another 25-40 minutes, depending on how much milk you added, until your cookies are crisp and golden.
Cool on a wire rack and keep in an airtight container for up to a month or until you've eaten them all!
Another recipe I've been making regularly is granola. I know what's in it, I can change it every time and it lasts a couple of weeks really well. I have a Wilton jelly-roll cake pan that I don't think I've ever used to make cake! It is a nice, sturdy pan with straight sides about an inch high. If I cover it with aluminum foil, I can roast veggies, make granola, bake chicken breast or tofu, and the food comes out great and clean-up is a snap.
This is what I put in the granola this week (and I didn't measure anything carefully!):
6 cups rolled oats
2 cups chopped almonds
1 cup sunflower seeds
3 scoops powdered milk; I used to use vanilla protein powder but I found that the splenda in it gave me a headache
2/3 cup ground flaxseed
1/4 cup olive oil
2/3 cup maple syrup
1/2 cup water
Mix everything together and bake at 275 degrees, stirring every 20 minutes, til it starts to get crunchy and golden. Let cool completely before storing. Enjoy!
