Fall is finally here in the Eastern Sierra. It's cool, crisp and perfect running weather - I am so excited! My sprained ankle is finally healing and I'm able to start running again which I am so thankful for. How did I sprain my ankle? Oh yeah, I fell down my stairs on the way out the door to the bakery carrying all kinds of things - computer bag, purse, lunch, kombucha... haha, yeah you can laugh. I was going crazy this past month not being able to do cardio outside, especially since my injury happened doing something completely stupid. I'm still only running every few days and only about 2 miles, but it's way better than nothing! And since running again I've been hungrier than usual lately, which is understandable. On the days I run, I crave sweets earlier in the morning than usual - like shortly after breakfast. Sometimes I feel bad eating chocolate that early, but most days I don't.
Because Fall is also Biscotti weather in my mind I thought to make a Breakfast Biscotti. This is an oatmeal biscotti filled with dried blueberries, walnuts and it has a maple glaze on top. This is the perfect snack for after running because it also has some healthy things in it too. Oats, blueberries, maple syrup - antioxidants, carbs, zinc, magnesium, calcium, fiber, potassium and more. The walnuts are also rich in omega 3 fatty acids which have the ability to reduce inflammation - which I need right now because I've been so sore after not running for a month! Even if you aren't a runner - this Biscotti is a perfect snack for any time of day.
1 stick (113 grams) organic salted butter, softened
113 grams (1/2 cup) organic packed dark brown sugar
57 grams (1/4 cup) organic cane sugar
1 teaspoon organic vanilla extract
1/2 teaspoon organic cinnamon
2 organic large eggs
191 grams (1 1/2 cups) organic all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
85 grams (1 scant cup) organic rolled oats
85 grams (1/2 cup) organic dried blueberries
43 grams (1/3 cup) organic walnuts, finely chopped
142 grams (1 cup) organic powdered sugar, sifted
44 grams (2 tablespoons) organic maple syrup
1 tablespoon organic milk
Method Preheat oven to 350°F.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, dark brown sugar, sugar and vanilla extract. Mix on low until all ingredients are combined and there’s no butter chunks.
In a separate bowl, add the flour, oats, cinnamon, baking soda and sea salt and whisk together.
Add the eggs to the butter mixture and dump the flour mixture right on top. Mix on low until combined into a dough.
Add the blueberries and walnuts and mix until combined.
On a cookie sheet with parchment paper, form a large cookie dough log so it is almost the length of the pan, it should be about 13 x 3 inches.
Bake for 35 minutes or until the middle looks set, but not completely done. Remove from oven and let rest for 10 minutes. Then slice into 12 pieces and bake again for 20 minutes.
Store in a cool dry place or in an airtight container for up to 7 days.
Gluten Free – Use gluten free oats. Replace the organic all purpose flour with 205 grams (1 1/4 cups plus 1 tablespoon) Namaste Organic Perfect Flour Blend.
High Altitude – Bake at 350°F for 30 minutes or until the middle looks set but not completely done, then remove and let rest for 10 minutes. Cut, bake again for 15 minutes.