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.
Tips for Making the Best Breakfast Biscotti
• Make sure your butter is soft. I like to leave butter out on the counter overnight, as it softens best at room temperature. If it’s still cold out, then microwave the butter for 10 seconds at a time (per 1 stick) and leave out on the counter until it’s ready to use. You can even do this night before too. I currently have butter resting on my counter.
• When forming the biscotti log, make sure it’s even so the biscotti cooks evenly and you have even sized pieces.
• The resting period is very important for biscotti, as this allows you to easily cut it without it breaking. If you do cut it and it seems hot or doughy still, you can let it rest a little bit longer. You want nice clean cuts. And if it was very doughy and broke easily at this stage, then that’s an indicator that you should have baked it a little longer. Everyone’s oven is a little different, so make a note of that for the next time you bake it, and add 5 minutes to the initial time.
• For the second bake of the biscotti, make sure it’s golden brown and crispy looking upon coming out of the oven. You can always bake it a little bit longer here as well, as everyone’s oven is a little different. Set a timer for 2 minutes and go from there.
• Since this biscotti has a glaze on it, it needs to set up. I like to bake this the night before I plan to enjoy it, as the glaze is best when it sets up overnight.
Makes 12 biscotti
1/2 cup (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
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
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.
Using your hands, 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. Trim off the edges, then slice into 12 pieces and bake again for 20 minutes. Allow to cool completely on the baking sheet.
To make the glaze: In a medium bowl, add the powdered sugar, maple syrup, and milk. Whisk together until a smooth glaze forms. Drizzle over the tops of the biscotti.
Store in a cool dry place 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 as instructed and bake again for 15 minutes.