Healthy Coconut Biscotti Recipe Recipes Recipe For Chicken

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BISCOTTI



Biscotti image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield about 4 dozen biscotti

Number Of Ingredients 8

3 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
3/4 cup canola oil
1 teaspoon pure vanilla extract
3 large eggs
Add ins: 1/2 to 3/4 cup (total) of your favorites, such as toasted coconut, raisins, walnuts, etc. (I use semisweet chocolate chips and then throw in a chopped-up toffee bar)
Cinnamon sugar, for sprinkling

Steps:

  • Preheat the oven to 350 degrees F.
  • Mix together the flour, sugar and baking powder in a large bowl. Add the oil, vanilla and eggs and stir together. Toss in the add ins and combine with your hands. Form the dough into 3 to 4 loaves, depending on how big you want your cookies to be. (I do 4 loaves.) Place the loaves on parchment paper on a cookie sheet and sprinkle with cinnamon sugar.
  • Bake until golden brown, about 40 minutes. Allow to cool for 10 to 15 minutes, then slice on the bias. If you prefer traditional biscotti, after slicing, lay them flat on the cookie sheet. Reduce the oven temperature to 300 degrees F and continue to bake for another 10 to 15 minutes.

HEALTHY BISCOTTI



Healthy Biscotti image

These are very versatile, feel free to mix and match flavours. Here are a few ideas: coffee liqueur/hazelnut/dark chocolate chips, cranberry/orange/pistachio, orange/walnut, date/hazelnut, pineapple/coconut, vanilla/white chocolate chips/Macadamia nuts, etc. etc. Cooling time is included in cooking time.

Provided by Geniale Genie

Categories     Dessert

Time 1h3m

Yield 36 biscotti

Number Of Ingredients 13

1/4 cup light olive oil
1/4-1/2 cup sugar (depending on chosen flavours and personal taste)
3/4 teaspoon almond extract
1/2 teaspoon lemon extract (optional)
1 1/4 teaspoons lemon juice
1 tablespoon lemon zest, finely grated
2 eggs
1 1/2 cups whole wheat flour
1/4 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup dried cherries, chopped
1 cup slivered almonds, broken up

Steps:

  • Blend oil and sugar. Mix in extracts, lemon juice and zest; add eggs. Beat until creamy and light.
  • Combine flour, salt, and baking powder; gradually stir into liquids.
  • Work in cherries and nuts by hand.
  • Preheat oven to 300°F.
  • On a lined baking sheet, form dough into two logs (12 x 2 in) - if dough is too sticky, wet hands with cold water.
  • Bake 35 minutes or until lightly browned. Allow to cool or 10 minutes.
  • Reduce oven to 275°F.
  • Cut logs diagonally into 3/4-inch think slices; lay on their sides on same baking sheet. Return to oven another 8-10 minutes, or until dry.

COCONUT BISCOTTI



Coconut Biscotti image

Provided by Food Network

Categories     dessert

Time 3h

Yield about 24 cookies

Number Of Ingredients 13

1 1/2 cups unsweetened coconut flakes
1 cup granulated sugar
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup coconut oil
1 teaspoon pure vanilla extract
1/2 cup salted macadamia nuts, chopped
1 cup confectioners' sugar
2 tablespoons coconut cream
1/8 to 1/4 teaspoon coconut extract
Coarse sugar, for decorating

Steps:

  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread 1 cup coconut flakes on a baking sheet and bake until toasted, about 3 minutes. Let cool completely. Transfer to a food processor; add the granulated sugar and pulse until finely ground. Line 2 baking sheets with parchment paper.
  • Whisk the coconut-sugar mixture, the flour, baking powder, baking soda and salt in a bowl. Melt the coconut oil in the microwave; add to the flour mixture along with the vanilla and 1/3 cup water and mix with a wooden spoon until a stiff dough forms. Stir in the macadamia nuts and the remaining 1/2 cup coconut flakes; gently knead until the dough comes together.
  • Divide the dough in half and shape into two 9-by-2-inch logs; place 1 log on each baking sheet. Bake, switching the pans halfway through, until the logs are firm and golden, about 25 minutes. Reduce the oven temperature to 300 degrees F.
  • Let the logs cool 10 minutes, then transfer to a cutting board; slice diagonally with a serrated knife into 3/4-inch-thick pieces. Arrange the slices cut-side down on the baking sheets. Bake, flipping halfway through, until just golden and the centers still have a little give, 20 to 25 minutes. Let cool completely on the baking sheets. (The biscotti will crisp as they cool.)
  • Whisk the confectioners' sugar, coconut cream and coconut extract until smooth. Dip the biscotti in the glaze; sprinkle with coarse sugar.

COCONUT WALNUT BISCOTTI



Coconut Walnut Biscotti image

A new version of an old favorite. The coconut adds flavor and texture.

Provided by CARL THE COOK

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Yield 18

Number Of Ingredients 9

1 cup white sugar
½ cup butter, softened
1 teaspoon coconut extract
2 eggs
3 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup flaked coconut
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, cream together the sugar and butter. Stir in the coconut extract and the eggs. Combine the flour, baking powder, and salt, stir into the creamed mixture. Finally, fold in the coconut and walnuts.
  • Divide dough into 2 pieces. Roll each piece out into a log about 10 inches long. Place them on an unprepared cookie sheet and flatten them until they are about 3 inches wide.
  • Bake for 30 to 35 minutes in the preheated oven, until firm. Cool on baking sheet for 10 to 15 minutes.
  • Slice the logs crosswise into 1/2 inch wide slices. Place slices cut side down onto the baking sheet.
  • Return to the oven for an additional 15 minutes, until crisp and light brown. Cool and store in an airtight container.

Nutrition Facts : Calories 237.2 calories, Carbohydrate 31.7 g, Cholesterol 34.2 mg, Fat 10.7 g, Fiber 1.3 g, Protein 4.3 g, SaturatedFat 4.4 g, Sodium 142.3 mg, Sugar 12.1 g

HEALTHY DOUBLE CHOCOLATE BISCOTTI



Healthy Double Chocolate Biscotti image

These biscotti are perfect for any chocolate lover! They're crisp, crunchy, and completely packed with decadent dark chocolate flavor (similar to 72% dark chocolate!). These cookies taste incredible on their own, but they're also fun to dip in coffee, tea, or even hot chocolate for an extra chocolaty treat! Leftovers should keep for at least two weeks if stored in an airtight container, and they also freeze (and ship!) really well. This recipe is easily doubled to make more, too!

Provided by Amy's Healthy Baking

Categories     Dessert

Number Of Ingredients 7

¾ cup (90g) white whole wheat flour or gluten-free* flour
½ cup (40g) unsweetened cocoa powder
½ tsp baking powder
1 large egg, room temperature
1 tsp vanilla extract
½ cup (96g) coconut sugar
2 tbsp (28g) finely diced dark chocolate ((see Notes!))

Steps:

  • Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
  • In a medium bowl, whisk together the flour, cocoa powder, baking powder. In a separate bowl, whisk together the egg and vanilla extract. Stir in the coconut sugar. Add in the flour mixture, stirring until fully incorporated. Fold in the diced dark chocolate.
  • Transfer the cookie dough to the prepared baking sheet, and shape into a long and skinny rectangle that's 2 ¼" wide and ¾" tall using your hands or a spatula. (If the cookie dough sticks to your hands, rub them with a little neutral-tasting oil first!)
  • Bake at 350°F for 33-35 minutes. (The outside should be very dry and crusty!) Let the rectangle of baked cookie dough cool on the baking sheet for 10 minutes (no more and no less!).
  • Transfer the rectangle of baked cookie dough to a cutting board. Using a sharp serrated knife, cut the rectangle into ½"-thick strips (no wider!), working from one short end of the rectangle to the other. (Both diagonal strips and horizontal strips will work!) You should end up with cookies that are ½" thick, ¾" tall, and 2 ¼"+ wide.
  • Place the cookies onto the original baking sheet with one cut side facing down and the other cut side facing up. Bake at 350°F, flipping the cookies halfway through, for 6-8 minutes (for centers with just a bit of "give") or 12-16 minutes (for centers that are completely hard and dry). Cool completely to room temperature on the baking sheet.

HEALTHY THAI COCONUT QUINOA BOWL RECIPE



Healthy Thai Coconut Quinoa Bowl Recipe image

Our Thai Coconut Quinoa Bowls are a vegetarian's delight! They're made with roasted veggies, a delicious slaw, homemade coconut quinoa, and a yummy peanut sauce.

Provided by Lee Funke

Categories     Bowl

Time 45m

Number Of Ingredients 28

1 cup uncooked quinoa
1 15-oz. can full-fat coconut milk
1/2 cup water
1 tablespoon maple syrup
2 large sweet potatoes, cut into bite-sized cubes
2 tablespoons olive oil
1 tablespoon minced garlic
1/8 teaspoon salt
1/8 teaspoon ground pepper
1 teaspoon black sesame seeds
1 cup purple cabbage, sliced
1 cup shelled edamame
1 large red pepper, sliced
1 large carrot, cut into thin sticks
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 tablespoon fresh lime juice
1 teaspoon soy sauce
1 teaspoon freshly grated ginger
1/8 teaspoon salt
2.5 tablespoons all-natural peanut butter
2.5 tablespoons water
1 teaspoon soy sauce
1 teaspoon maple syrup
1/4 cup fresh cilantro, chopped
1/4 cup chopped peanuts
squeeze of lime juice
Black sesame seeds, to toaste

Steps:

  • Prepare the coconut quinoa by following these directions!
  • Preheat oven to 400ºF. Then, place diced sweet potatoes on a large baking sheet and drizzle with olive oil. Toss to fully coat.
  • Then, season with minced garlic, salt, pepper, and black sesame seeds. Toss to combine.
  • Roast sweet potatoes at 400ºF for 25-30 minutes.
  • Place purple cabbage, edamame, carrot, and red pepper in a bowl. Set aside.
  • Make dressing by whisking together olive oil, apple cider vinegar, lime juice, soy sauce, grated ginger, and salt.
  • Then, toss veggies in dressing. Set aside.
  • To make peanut sauce, place all ingredients into a medium bowl or jar and mix together to combine.
  • Evenly distribute the coconut quinoa, sweet potatoes, and coleslaw into four bowls or meal prep containers.
  • Drizzle with peanut sauce if eating immediately and top with cilantro, chopped peanuts, a lime wedge, and more black sesame seeds.

Nutrition Facts : ServingSize 6, Calories 518 calories, Sugar 11, Sodium 260, Fat 33, Carbohydrate 48, Fiber 6, Protein 10

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