Today we have a special guest post from Danielle Rouse, author of one of my favorite blogs Fresh4Five. Please be sure to leave a comment to let her know how much you enjoyed her post and her recipe – i can’t wait to try it! You will also want to hop over to her blog for other great recipes!
“Thank you so much to Lori for allowing me to stop over here today and share one of my favorite Snack Recipes with all of you wonderful Get Fit Naturally readers!” ~Danielle
Healthy protein packed snacking is a cinch with this large batch, freezable recipe for Seed-Sational Biscotti.
The average adult needs approximately 50-60 grams of protein per day, depending on their weight and whether they’re in a period of growth (such as building muscle). Children and pregnant women need even more! I personally find it challenging to take in that much protein everyday unless I am conscious of what I’m snacking on. I always try to be sure my snacks contain protein; if I have an apple, I always pair it with some seed or nut butter…cut–up veggies with hummus and so on. I also frequently travel with some simple trail mix or granola, and I love homemade protein bars like these Chocolate Energy Truffles.
You can make snacking even more simple by just counting out those 8 almonds into the palm of your hand and eating them. However, for me, that gets boring really quick! Well, actually for me it would be counting out pumpkin seeds or something because I can’t eat nuts, but you get the idea! We need a little variety, and the recipe I am about to share with you is perfect for any–time snacking!
Making biscotti is a 2 step baking process, but the little bit of extra time is so worth it. I love the crunchy texture and dip-ability of these biscuits. I used a variety of seeds here, including pumpkin and chia; both containing those much desired Omega-3 Essential Fatty Acids. It is also recommended that we soak and then dehydrate our seeds before consumption to increase the protein efficiency. I personally am not able to do that because I don’t own a dehydrator as of yet (my birthday is soon… hint hint sweet husband!) So if you own a dehydrator, have at it!
· ¼ cup Apple Butter
· ¼ cup oil (I used olive)
· 3tbsp pure maple Syrup
· 1 cup sunflower seed flour (I grind my own raw Sunflower Seeds)
· 3 tablespoons tapioca flour
· ½ cup raw pumpkin seeds (more for topping)
· ½ cup Coconut Flakes (more for topping)
· ½ cup dried organic cranberries (more for topping)
· 1 + 2 tablespoons chia seeds
· 1/4 cup warm water
· 3 tablespoons raw sunflower seeds
· ½ teaspoon baking powder
· Pinch of sea salt
Preheat oven to 300F
Grind 1 tablespoon of chia seeds and combine with the 1/4 of warm water, set aside.
Whisk together the apple butter, oil and maple syrup in a medium bowl, add the thickened-up chia seed/water mixture (egg replacer)
Now add all the dry ingredients and mix well
Using your hands divide the slick batter in half and form 2 logs on a parchment lined baking sheet. (your hands may need to be damp or flour with tapioca flour)
Bake at 300F for 25 minutes
Remove from the oven and allow the logs to cool completely.
Once cooled, preheat oven to 250F
Use a bread knife to cut gently into slices about 1-1.5 inches thick.
Lay the slices flat on the parchment lined baking sheet and bake for 15 minutes on each side (the time depends on thickness of biscotti slices)
Allow them to cool and store in an airtight container in the fridge or freezer.
In a small saucepan, combine a couple of tablespoons of coconut butter with a tablespoon of maple syrup.
Heat to melt and combine. Drizzle on top of the biscotti biscuits
Danielle Rouse is the creative energy behind the allergy friendly recipe blog, Fresh4Five | Real Food, Fresh Ideas. This mother of three has a passion for nutrition and cooking with fresh and wholesome ingredients. Danielle has become and expert at developing recipes to meet the complex dietary needs of her family. She is currently studying to become a Registered Holistic Nutritionist at the Canadian School of Natural Nutrition. Fresh4Five hosts an array of family friendly recipes that are free of Gluten, Dairy, Soy, Nuts and Paleo Friendly.