hibernating a little less
I made this delicious recipe yesterday (courtesy of 101cookbooks.com). It is a great way to get in all the healthy fats. So as the days start earlier so do I. I'm waking up at 8:30ish now instead of 10:30 (as in Dec.). It's easy to get going as long as there is bright sun light out there. I only wonder what will happen to me when we have 19 hours of light! Apparently you get a little loopy. Just as in winter but the opposite, instead of hibernating you may find yourself hiking at 2am and wondering why you feel a little off only to realize you've been sleeping way to little. Oh the extreme seasons up here are something to get used to. Winter was not that different than where I grew up and last winter in the Hammer was way worse than the one we have up here. I'm really excited about summer. Ok, on to the the recipe. I'm going to start experimenting with this, making one herb and garlic, another dried cranberry and one with sun-dried tomatoes and basil.
Seed and Nut Biscotti
1 1/3 cups white whole wheat flour
2 cups mixed nuts and seeds (whatever your fancy, I used walnuts, flax and almonds)
scant 1/2 teaspoon fine grain sea salt
2 large eggs
2/3 cup natural cane sugar, fine grain
1/4 cup extra-virgin olive oil
Preheat oven to 300F degrees. Rack in the middle. Lightly butter or oil a 1-pound loaf pan and line with parchment paper.
Combine the flour, nuts and salt in a medium bowl and set aside. In a separate large bowl whisk together eggs and sugar. Add the flour-nut mixture to the egg mixture and stir until combined. The dough will be quite thick. Scoop into the prepared pan and press the dough into place using damp fingertips. You want to be sure everything is nice and compact, level on top, with no air bubbles hiding in there. Bake for 45-50 minutes - or until the loaf tests done. If you under-cook the loaf at this stage, it makes slicing difficult. Remove loaf from the oven, and turn the oven up to 425F.
Immediately run a sharp knife around the perimeter of the loaf, remove it from pan, and set the loaf upside down on a cutting board. Using a thin serrated knife (or the thinnest, sharpest knife you have), slice the loaf into 1/4-inch thick slices. Place the slices on a baking sheet. brush tops with a bit of olive oil and bake for 3-4 minutes or until the bottoms are a touch golden and toasty. Pull them out of the oven, flip each one, and brush the other side with olive oil. Bake for another 4-5 minutes or until nice and crisp. Let cool.
Makes 1 1/2 - 2 dozen.
Seed and Nut Biscotti
1 1/3 cups white whole wheat flour
2 cups mixed nuts and seeds (whatever your fancy, I used walnuts, flax and almonds)
scant 1/2 teaspoon fine grain sea salt
2 large eggs
2/3 cup natural cane sugar, fine grain
1/4 cup extra-virgin olive oil
Preheat oven to 300F degrees. Rack in the middle. Lightly butter or oil a 1-pound loaf pan and line with parchment paper.
Combine the flour, nuts and salt in a medium bowl and set aside. In a separate large bowl whisk together eggs and sugar. Add the flour-nut mixture to the egg mixture and stir until combined. The dough will be quite thick. Scoop into the prepared pan and press the dough into place using damp fingertips. You want to be sure everything is nice and compact, level on top, with no air bubbles hiding in there. Bake for 45-50 minutes - or until the loaf tests done. If you under-cook the loaf at this stage, it makes slicing difficult. Remove loaf from the oven, and turn the oven up to 425F.
Immediately run a sharp knife around the perimeter of the loaf, remove it from pan, and set the loaf upside down on a cutting board. Using a thin serrated knife (or the thinnest, sharpest knife you have), slice the loaf into 1/4-inch thick slices. Place the slices on a baking sheet. brush tops with a bit of olive oil and bake for 3-4 minutes or until the bottoms are a touch golden and toasty. Pull them out of the oven, flip each one, and brush the other side with olive oil. Bake for another 4-5 minutes or until nice and crisp. Let cool.
Makes 1 1/2 - 2 dozen.