This recipe may have caught your eye for a myriad of reason – Maybe you or someone you know suffers from Celiac disease or gluten intolerance, or maybe you’ve heard going gluten-free is better for you and will help you lose weight and have more energy or maybe you’ve heard that someday in the near future gluten will rise up against us humans and take over our world as we know it…
Let’s get a few things straight…
A lifelong gluten-free diet is necessary for those who suffer from celiac disease which is an autoimmune disorder that damages the small intestine lining and prevents absorption of nutrients from foods that are consumed.
However, celebrities and other influential individuals have brought lots of attention and glamor to a gluten-free diet (because a grammy or number one hit on the radio is equivalent to the 6+ years of schooling dietitians have to go through). I digress…
There is no scientific evidence to show that eliminating gluten promotes weight loss. Many gluten-free products may have the same, if not more calories than products with gluten due to the added sugar or fat mixed into the substitute flour to make the item more palatable.
But what about the increased energy and weight loss some people experience going gluten-free?
Well, the reality is, when people start making a switch to gluten-free living they are inevitably starting to think about what they put in their mouth more. Plain and simply. If you are no longer eating the fast food or highly processed junk food and replacing with fruits and vegetables (which are technically gluten-free) – chances are you are going to experience increased health!
But just because something is gluten-free doesn’t mean it’s better for you than something with gluten. Straight lard (gluten-free by nature) is definitely not a healthier choice than a hearty bowl of barely (full of gluten).
Long story short(ish), if your digestive tract is ok with gluten – then by all means, take advantage of the fiber, vitamins, minerals and other fabulous characteristics gluten-filled grains have to offer! But also feel free to mix things up sometimes and enjoy other gluten-free grains such as coconut flour (sooooo high in fiber!), almond flour, rice flour, etc. It can be a fun new adventure to experiment with different grains – take this biscotti recipe for example! No gluten, but delicious and nutritious!
Almond Joy Biscotti
By February 24, 2016Published:
- Yield: 12 Servings
- Prep: 15 mins
- Cook: 25 mins
- Ready In: 40 mins
A gluten-free, sweet, coconut, almond and chocolate biscotti.
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 tsp. baking powder
- 1/4 cup coconut flakes
- 1/4 cup dark chocolate covered almonds chopped
- 1/4 cup honey or sweetener of choice
- 1 pinch salt
- 2 TBSP. coconut oil or any oil
- 1 tsp. coconut extract optional
- Preheat the oven to 350F.
- Combine dry ingredients, including coconut and almonds. Break up any clumps.
- Add honey and solid coconut oil and mix into dry ingredients until you can form the dough into a ball.
- Place the ball of dough on a parchment lined cookie sheet and press into a rectangle about 4 inches wide, 10 inches long, and 1 inch in thickness.
- Bake until edges are golden (around 15 minutes) and then remove from oven (keep oven on!) and let cool for about 20 minutes.
- Cut cooled biscotti into 1 inch slices and turn onto their side so they are "standing up" and place back in the oven for 10 more minutes.
- Remove and let cool! Enjoy with a glass of tea or coffee or milk!
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