It's a great day to hunker down and have a great big bowl of soup. This recipe might be perfect for today as the ingredients are ones that you may have in your house already. This soup is full of antioxidants, protein, magnesium, healthy fats and collagen if you choose to use bone broth. If nuts aren’t your thing, you can leave them out.
Carrot and Almond Soup
2 tablespoons avocado, coconut or olive oil
2 medium onions, peeled and chopped
2 garlic cloves, peeled and chopped
6 carrots, trimmed, peeled and chopped (or 4 carrots and one sweet potato)
2 celery stalks, peeled and chopped
6 cups vegetable or bone broth
½ cup (100 grams) ground almonds
2 to 3 tablespoons parsley
2 to 3 tablespoons coriander (optional)
Salt and pepper to taste
Place the oil in a large saucepan and heat over medium heat. Add onions, garlic, and celery and saute until soft. Add carrots and stock and bring to a boil. Lower the heat and simmer for 30 minutes or until carrots are soft.
Remove from heat. Using a hand blender blend the mixture until it becomes smooth. Alternatively, blend in a food processor or blender.
Blend in herbs and ground almonds.
Reheat and serve.
I am just loving these Almond Biscotti! In fact, I have to package them for gifts as soon as they are ready or I will eat them all myself. They are gluten free and use coconut sugar as a sweetener. I have also used Swerve, a sugar substitute used by Keto dieters and they turn out just as well. The cooking time means they are not a quick treat but they are so well the wait.
Almond Flour Biscotti
Makes about 18 slices
Cooking time is about 1 hour and 40 minutes total.
1 ¾ cups (209 g) almond flour
⅔ cup (94 g) coconut sugar
1 teaspoon baking powder
⅛ teaspoon salt
1 large egg
1 tablespoon melted coconut oil
½ teaspoon almond extract
¼ cup sliced almonds
½ cup dark chocolate
Crushed nuts, for topping
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
In a large bowl, combine the dry ingredients, including the almond flour, coconut sugar, baking powder and salt. Whisk well enough to break up any clumps.
Add the melted coconut oil and almond extract to the wet ingredients. Add in the egg.
Mix until a thick, sticky dough is formed. Add in sliced almonds if using.
Transfer the dough to the prepared baking sheet, and use your hands to press it into a “log” shape, about 8-9 inches long, and around 4 inches wide. (This will determine how big your cookies will be so for smaller cookies make it less wide and more long). It should be about ½ inch thick. Place in the oven and bake for 20 minutes or until edges are slightly golden.
Remove the pan from the oven and let the loaf cool completely. It will take about 30 minutes. Transfer to the freezer for about 1 hour to cool and harden. This will make them easier to slice. Once cool, slice the loaf in to ½ inch pieces, making about 18 to 20 slices.
Preheat the oven to 250 degrees F for the second bake. Carefully arrange the slices in a single layer on the baking sheet, and bake for 30 minutes. Remove from oven, flip the cookies and bake for another 30 minutes. Turn off the oven and let the biscotti stay in the oven as it cools. This will make them crisp.
When cool, you can dip them in melted chocolate and sprinkle with chopped nuts but I love them plain with a cup of tea.
Store in an airtight container in the fridge or in an open container at room temperature.
I have shared my Almond Biscotti with many friends and they all agree they are delicious and addictive. There is also a Chocolate version which is equally tasty! Dress them up with some slivered almonds or dip them in dark chocolate. Great with a nice cup of hot chocolate, coffee or tea.
Add the remaining wet ingredients to the dry ingredients. Stir in the egg, coconut oil, and extract if using. Mix until a thick, sticky dough is formed. If you want to add in sliced almonds for texture, now is the time to do it.
Transfer the dough to the prepared baking sheet, and use your hands to press it into a "log" shape, about 8-9 inches long, and around 4 inches wide. You want the loaf to be about 1/2-inch thick. Once it's formed, place it in the middle rack** of your oven to bake for 20 minutes, or until the edges are lightly golden.
Turn off the oven, remove the pan, and let the loaf cool completely. Cool at room temperature for 30 minutes, then transfer it to the fridge or freezer for 1 to 2 hours, to cool completely. This will make it easier to slice. Once it's cool, slice the loaf into 1/2-inch pieces, making about 20 to 22 slices.
Preheat the oven to 250ºF for the second bake. (Do not use a higher oven temp!) Carefully arrange the slices in a single layer on the baking sheet, and bake for 30 minutes. Then, remove the pan, flip the slices, and bake for another 30 minutes. Turn off the oven and let the biscotti stay in the oven as it cools. This will help them totally crisp up.
When the biscotti are cool, they should be perfectly crispy and ready to serve. Almond flour baked goods will get soft if you store them in an airtight container at room temperature. Store in an open container at room temperature, or in the fridge in an airtight container to keep them crispy. They should last for 3-4 days at room temp, or up to 2 weeks in the fridge.
* Swerve is a sugar replacement that is popular among low carb fans. It is made from fruits and starchy root vegetables and contains no artificial ingredients or preservatives. It has zero calories.
** Bake in the middle of the oven. If you bake too close to the element the bottom may burn.
To Make Them Special for Gift Giving:
Susanne Jakubowski is a holistic nutritionist, yoga teacher, Thai Yoga Therapist, and cancer survivor.