This Gluten Free Quinoa Biscotti is a delicious biscotti recipe that the whole family will love. The perfect treat for the holiday season!
A few days ago, I mentioned that Skye and I are both early risers.
I adore this time with her.
This morning, my sweet 2-year-old reminded me of something I desperately needed to remember.
I've talked in years past that I tend to get major overwhelm this time of year. Just the thought of the holidays makes my blood pressure go up.
For the last several years, I'm embarrassed to admit that I spend more time stressing the season and less time working to make it enjoyable. Prior to this, I tended towards over committing and over doing. But for the last few years, it has almost as if I've been on strike. I felt too overwhelmed by the thought of the holidays, so I admitted defeat before they began.
This morning, Skye and I were out early for a walk. She greets each day with such enthusiasm and can't wait to get outside. It was early, and the boys were still asleep. For a while, we just walked and then at one point she stopped and stood in the center of the cul-de-sac.
Birds flew right above us.
Then she heard a train.
Next, she points out the houses, cars, trees, the sky, grass, mailbox numbers, and the sidewalk. She was so excited at all the beauty around her, so happy just to celebrate the simple things. I don't' think I will ever forget the smile on her face.
And it hit me. That is what I need to do right now. See the beauty everywhere. No need to overdo it. No need to get overwhelmed into inaction.
Just focus on the simple things right in front of me.
The tiny girl, whom I never expected to have, discovering her world. The boys who have become some of my favorite people to talk to as they transition from small children to little people.
So that is my holiday theme this year - simple beauty.
Like drinking a great cup of coffee, nibbling on biscotti while watching my kids play.
Do you enjoy the holiday season, or do you find yourself counting the days until it is over?
Not gluten free? Substituted 1 ½ cups all purpose flour plus ½ cup toasted quinoa flour for the gluten free blend.
- 2 cups all purpose gluten free flour blend
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup cooked quinoa
- ⅔ cup maple syrup
- 4 T Earth Balance or unsalted butter, softened slightly
- 3 eggs at room temperature; or flax eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 tablespoons melted coconut oil
- 2 teaspoon orange zest
- ¾ cup toasted almonds chopped
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper. If using flax eggs, mix 3 tablespoons ground flax seeds with 9 tablespoons warm water. Set aside.
- In a medium bowl sift together flour, baking powder, and salt. Stir in cooked quinoa.
- In a large bowl, beat agave nectar and butter at medium until creamy. Add (flax) egg slowly, scraping down the sides as needed. Add in vanilla, almond extract and coconut oil.
- Reduce mixer to low and add in flour mixture just until combined. Add in almonds and orange zest.
- Use floured hands and shape dough into a loaf on parchment lined baking sheet. Pat the loaves flat on top and smooth with the back of a spoon that had been dipped in cold water. Bake for 35 minutes and remove from oven. Allow to cool on the baking sheet. Reduce oven temperature to 325.
- Use a serrated knife to cut loaves onto ½ inch slices lengthwise. Cut lengths to about 2 ½ to 3 inches long. Place the slices on the baking sheet and bake for 20 to 25 minutes, flipping after 10 minutes. Allow to cool on a wire rack for one hour prior to serving.