Wednesday, October 23, 2013

wednesday wellness*: dark chocolate & black currant biscotti (vegan, gluten free)

hello gorgeous

Today on Wednesday Wellness...We're moving next week. I could probably just leave it at that since anyone who has ever moved - especially in NYC - knows the incredible financial, emotional, and physical challenges that this usually involves. Tons of boxes. Bare walls. Crap to sort through. Papers long forgotten and yet not lost that have collected enough dust to double as a small furry pet. I discovered socks, some gym clothes, and a pair of swimming goggles last seen 7 years ago. I vaguely remember being distressed at their disappearance. I got over it. And now here they are again and I don't know what to do with them. My closet needs counseling to re-integrate my lost and now found items. That said, what a time capsule. Who knew socks could go so wildly out of style. And the gym shirt has an interesting mock turtleneck that isn't helping the situation.  I also found one earring that I wore religiously in 8th grade. It's a peace sign. It went well with my perm. It is now in the garbage. Though I will cop to holding it up to my ear and singing a few bars of Depeche Mode before realizing I was becoming an anachronism before my very eyes.

Anyhoo, some gentle comfort food, easy to make, and easier on the constitution was in order for today. This is a recipe I cobbled together from what we have left in the cabinets. Not overly sweet, crisp and chewy at once, grown up flavors, and a not-terrible option as sweet things go (We will get back to healthier options next week). We enjoyed with a good strong black coffee and a gunpowder green tea. A cup of almond milk cocoa would also be nice. Take a wee break, close the door, put on some soothing music, breathe and enjoy.

dark chocolate & black currant biscotti (vegan, gluten free)
1 cup Bob's Red Mill All Purpose Gluten-Free flour
1/2 cup best quality cocoa powder, unsweetened
1/2 cup millet flour
1/2 tsp xanthan gum
3/4 cup coconut palm sugar OR sucanat (sugar can be reduced to 2/3 cup)
1 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/4 tsp sea salt
1/4 cup canola OR olive oil
1/2 cup unsweetened almond, soy, or coconut milk (plus 1 tblsp extra if needed)
1 tsp vanilla extract

add-ins & dark chocolate dunk
1 bars 70% - 90% dark chocolate, roughly chopped in food processor OR 3/4 cup dark chocolate chips

1 bars 70% - 90% dark chocolate, melted (Either over low heat on stove or in microwave, 30 seconds at a time)
1/2 cup dried black currants

Pre-heat oven to 350 degrees. Mix all dry ingredients (up to sea salt) in one bowl. Mix wet ingredients in another bowl. Add dry to wet and mix to combine. As the dough is coming together, add chopped chocolate (or chips if using) and currants. Continue to combine using hands.

Place piece of parchment paper on baking tray. Spread dough out on parchment. About 9-10 inches long and about 5 inches wide.

Bake for 30 minutes. Remove from oven. Reduce heat to 325 degrees. Slice biscotti diagonally. Separate and flip to opposite side. Bake for 15 minutes. Remove from oven. Allow to cool completely. If desired, dip one end of biscotti in melted dark chocolate and sprinkle with cinnamon.

*Wednesday Wellness is all about checking in with yourself in the middle of the week, taking good care of your body, and grounding your mind. Grounding, versus relaxation, is an active way to bring yourself back to the present. Cooking, especially simple cooking, is a great way to ground yourself. It's active, engages all five of your senses, is low stress, and has a beginning, middle, and end which allows for a sense of accomplishment and completion. Every week I'll post a new recipe. Hopefully with pictures!

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