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Posts Tagged ‘flaxseed’

by Sarah Steimer

So obviously the mulberries was a pretty random choice, and I don't expect anyone to necessarily have them, so just use blackberries. Of course if you do have them — great! They're a wonderful source of the antioxidant resveratrol, which may have positive effects on aging and longevity.

So obviously the mulberries was a pretty random choice, and I don’t expect anyone to necessarily have them, so just use blackberries. Of course if you do have them — great! They’re a wonderful source of the antioxidant resveratrol, which may have positive effects on aging and longevity.


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by Sarah Steimer

One batch of biscotti will take care of breakfast for about two or three weeks - provided you only eat about two each day.

  •  2 1/2 cups flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 large eggs, lightly beaten
  • 1 tablespoon vanilla extract
  • 1/2 cup flaxseed
  • 1/3 cup dark chocolate chips (or whatever chocolate you have lying around – chop it up)
  • 1/2 cup dried cranberries

    I tried to make these at least a bit healthy with the flax and cranberries, but you can gussy them up just about any way you would like. Just follow the basic recipe up to the last three ingredients.

In a large bowl, whisk together flour, sugar, baking powder and salt. Beat in eggs and vanilla until combined. Add the flaxseed, chocolate and cranberries, mixing just enough to incorporate.

Divide the dough in half. Transfer to a parchment paper-lined baking sheet – I was able to fit both on one, you may need to use two sheets. Form the two pieces of dough into logs that are about 3 to 4 inches wide and about 3/4-inch thick.

Bake at 350 degrees for 20 to 25 minutes (rotating halfway through), or until the dough is firm but gives slightly when pressed. Remove from the oven and let cool until you can touch the dough comfortably.

Using a sharp knife, cut logs into 1/2-inch or 3/4-inch slices. Lay these pieces flat (cut-side down) back on the lined cookie sheet(s). Bake for another 15 minutes, or until the biscotti is crisp and golden. The dough may still be a little soft to the touch, but they firm up completely when cooled.

Store in an airtight container – they should stay for up to 3 months if frozen.

Recipe adapted from: Everyday Food

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