You have a container (or two) of protein powder, purchased a while back, and you keep meaning to add it to your smoothies (when you get around to making a smoothie); this is a crunchy, munchy alternative, perfect anytime you need a healthy treat to nibble alongside a cup of coffee. Or tea. Or water. Or anything potable. It’s also perfect if you think cookies for breakfast is brilliant.
This particular recipe came together on a whim. I was meeting up with a friend for coffee and wanted to bring something to thank her for the excellent bedtime brain-candy book (here) she recently passed my way. Several facts guided this recipe’s development: (1) She loves biscotti (she buys 1 or 2 every time we meet for coffee); (2) she is a fellow fitness geek; (3) she is always on the lookout for new ways to incorporate protein into her diet. I decided she needed a protein-boosted biscotti recipe to enjoy now (from my oven) and make later (in her oven), and after a few minutes of grabbing this-and-that from my pantry, then referencing several of the biscotti recipes I’ve developed in the past, I ended up with slender, crunchy cookies with toasted almonds and some random chunks of chocolate.
- ¾ cup quinoa flour ( click here to make your own !)
- ⅓ cup vanilla whey protein powder
- ½ tsp baking powder
- Optional: ½ tsp ground spice of choice (e.g., cinnamon, ginger, cardamom)
- ⅛ tsp fine sea salt
- 1 large egg
- 1 large egg white
- 3 tbsp honey, maple syrup or agave nectar
- 1 tbsp unsalted butter or virgin coconut oil, melted
- ½ tsp vanilla extract
- ½ cup (total) of stir-ins (e.g., chopped dried fruit, cacao nibs, chopped chocolate, nuts)