Did You Know?

Did you know??
Although using avocados and bananas are all the buzz now to get soft and shiny hair, all it will get you is a messy kitchen and bathroom. These products are great to help your hair for one day, but the proteins in them are way too big for your hair to absorb. And unless you are going to use them each day (yikes!), then you should head to a beauty supply store and check out some Vegan products that use "hydrolyzed" proteins - proteins from avocados and bananas that actually are small enough to help your hair.

Sunday, September 18, 2011

Chocolate Fig Biscotti

Ah, Fall is finally arriving in New England, and our fig tree was plenty generous this year. Unfortunately, all of them riped at once, and so we got a little brave with them and made some excellent biscotti. Biscotti are Italian breakfast cookies, typically twice baked and very hard as they are dipped in coffee as you eat them. The figs give a traditional chocolate biscotti a subtle fruity sweetness. I imagine dates would work as well if you needed to subsitute the figs.

1 ½ cups of plain flour, sifted.
½ teaspoon of baking powder.
2 tablespoons of cocoa powder.
2/3 cup of sugar.
2/3 c silken tofu or 1 large mashed banana
1 cup of dark chocolate, chopped.
½ cup of dried figs, chopped.
1/2 tsp cinnamon (can be left out if you aren't a fan)
sugar for sprinkling

Preheat oven to 375°F.

Sift flour, sugar, baking powder, cocoa powder and cinnamon, if using, into a large bowl.

Chop up your chocolate and figs.

In a blender, puree the tofu until smooth and consistent. Pour this tofu mixture into a smaller bowl with chopped chocolate and chopped figs.

In three batches, add your tofu mixture to the dry ingredients. It's easiest to do this with your hards, so be prepared to get a little dirty.

Once your dough is stiff and solid, you can knead it on a lightly floured surface until it is completely smooth.

Roll out to form two large logs, like french bread loaves.

Flatten your logs slightly and place them on parchment paper. Sprinkle on some sugar to make the tops crispy and bake for about 20 minutes.

Once they are completely cool to the touch, cut your loaves into smaller cookies at a diagonal angle. You want them small enough to eat in a few bites, but also long enough to dip into coffee without melting your hands off on the first dip, so bear that in mind. Once all your cookies are cut, bake them again on your parchment paper at the lower temperature of 300 degrees for another 8 to 10 minutes, or until they are completely hard to the touch.

In order to be true to the hard, biscotti nature of breakfast cookies, you should let them cool before eating them. However, the cookies are rather good warm as well, particulary with the melty chocolate. We won't will blame you for not waiting.

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