This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #HelloNutchello #CollectiveBias
Are you someone that enjoys a little pick me up in the afternoon? Ok, that’s a silly question. I’m pretty sure everyone needs something to help us through the rest of our day. But, the real question is do you run to a large frothy latte and a candy bar? Or a jumbo soda with chips? Next time add an unexpected touch of deliciousness to your afternoon with these Gluten Free Orange Cranberry Biscottis paired with an ice cold glass of Silk Dark Chocolate & Walnut Nutchello. They are the perfect pair and a deliciously lighter afternoon treat.
I am always up for finding new dairy free products that I can enjoy, especially while training for races. As many of you know chocolate milk has been found to be a great recovery drink after a hard training session. When you compared it to regular milk, water, or other popular sports drinks, chocolate milk has double the carbohydrate and protein content. It helps replenish the muscle tissue and actually gives you a shorter recovery time. An added bonus, is that chocolate milk has calcium, and very little sodium and sugar. But because I stick to dairy free products, I have never been able to try it after one of my training sessions. Lo and behold….recently I was lucky enough to pair with Silk and try their new line of Nutchello Beverages. Each of which are a yummy, nut based chocolatey drink that is the perfect addition to your post workout snack or afternoon pick me up. They come in 3 different flavors and are best when poured over ice. There is flavor for everyone! Rich Dark Chocolate & Walnut, Caramel Almonds & Cashews, and Toasted Coconut & Cashews. I personally love the Dark Chocolate & Walnut flavor. It tastes like a creamy sweet indulgence, but only has 90 calories per serving and no cholesterol or saturated fat. Pair it with one of my crunchy, sweet Gluten Free Orange Cranberry Biscottis (that is perfect for dunking) and you are in heaven.
Workout or no workout, my gluten free biscottis are easy to make and will be your new bestfriend. To begin, in a large mixing bowl combine 1 1/2 cups of gluten free flour, 1/4 cup of flax meal, 1/2 tsp of baking powder and 1/4 tsp of salt. Next, add in 1/3 cup of honey, 1 egg, 2 Tbsp of melted coconut oil, the zest & juice of 1 medium orange, 1/2 tsp of vanilla extract and 1/2 tsp of almond extract. Mix well, but don’t over mix your biscotti dough. You want to knead it until it just comes together. Lastly, stir in 1/4 cup of cranberries and 1/2 cup of chopped almonds. Form dough into a long mound on a plate and refrigerator for approximately 15 minutes.
Preheat your oven to 350 degrees and bake the biscotti dough for approximately 20 minutes. Remove the dough from oven and let sit for a few minutes. Next, you will slice the biscottis, place the pieces on their edge, and bake for another 10 minutes, or until edges are slightly browned. Remove biscottis from oven and let cool.
Afternoon coffee break? No thanks, I’ll stick with my Dark Chocolate & Walnut Nutchello and a Gluten Free Orange Cranberry Biscotti. What will your favorite flavor be? Try each of the Nutchello flavors at your local Walmart store! It’s the best way to pause, recover, and enjoy your afternoon.
- 1 1/2 cups gluten free flour
- 1/4 cup flax meal
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup honey
- 1 egg
- 2 Tbsp melted coconut oil
- zest & juice of 1 medium orange
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 cup cranberries
- 1/2 cup chopped almonds
- In a large mixing bowl combine flour, flax meal, baking powder and salt.
- Add in honey, egg, melted coconut oil, zest & juice of 1 medium orange, vanilla extract and almond extract.
- Mix well, but do not over work the dough.
- Stir in cranberries and chopped almonds.
- Form dough into a long mound on a plate and refrigerator for approximately 15 minutes.
- Remove from refrigerator and bake at 350 degrees for approximately 20 minutes.
- Remove from oven and let sit for a few minutes.
- Slice the dough, and place the biscotti pieces on their edge.
- Bake for another 10 minutes, or until edges are slightly browned.
- Remove biscottis from oven and let cool.