Like many of us out there, during the shorter and darker fall, winter, and early spring days, I often find myself unexcited (to say the least) to tackle my daily to-do list. Until that summer sun comes out of hiding, it is the thought of enjoying a warm cup of coffee that generally motivates me to crawl out from under my cozy covers in the morning. While my deep love of the comforting beverage has made me suspicious that I am just a little prejudice, the science is in, and I couldn’t be happier.
It is true, this liquid gold (otherwise known as coffee) seems to pack more than just an energy boost. Coffee is a significant source of antioxidants for many North Americans – and the evidence for the antioxidant capacity of coffee is compelling. Antioxidants prohibit the natural, but damaging, oxidation of molecules in the body over time. These powerful substances are very important to good health (affecting so many aspects – from eye and skin to immune health), because active free radicals can contribute to a wide range of illnesses and chronic diseases.
In addition to this high antioxidant activity, regular black coffee (as used in this recipe) has a very low calorie count; a typical cup of black coffee only contains around 2 calories. However, if you add sugar and high-fat milk or cream, the calorie count can shoot up dramatically – turning an otherwise health promoting beverage into more of an indulgent treat. So if you drink fewer than five cups of regular coffee per day, take comfort in your daily habit. But resist the urge to exceed this amount (especially if the beverage is dressed to the nines with cream and sugar), as it can lead to an upset stomach, irritability, restlessness, and a surprising number of calories if overconsumed.
Now onto the second key ingredient in this recipe – dark chocolate. This delicious ingredient has also been praised for its antioxidant activity, due largely to its high cocoa content. Cocoa is loaded with both flavanols and antioxidants. Unsurprisingly, the higher the cocoa content, the more health benefits there are and the less sugar the chocolate contains, which is better for overall health. While they may be tasty, milk and white chocolate offer virtually no health benefit (because of their minimal or non-existent cocoa content), so I recommend using the dark variety whenever possible.
These tasty, yet nutritious, coffee companions are full of fibre to start building your intake of this important nutrient early in the day. If you are sensitive to caffeine, this recipe could also easily utilize decaf coffee (which has similar antioxidant value, and will give that coffee flavour just the same).
Highlights of making this recipe:
- As this tasty eat is ready in less than 60 minutes, this biscotti can be whipped-up on short notice to woo those unexpected guests.
- This light, yet high fibre, eat pairs perfectly with a warm beverage of choice (I suggest a low fat latte, or brewed coffee with low fat milk), or will nicely complement your morning meal.
- As coffee generally isn’t a taste that appeals to children, there is a good chance that this is a treat adults can enjoy without worries that the younger folk will devour them before the day is through.
- And as these breakfast biscotti are quite dehydrated, they will store for a good amount of time. These sweet treats will stay good in airtight container in the pantry for 3-4 weeks.
Packing a powerful nutrition punch, this is a coffee date treat that is sure to put a smile on your face, and in your bellies. Who said chocolate wasn’t a breakfast food?
Macros per Biscotti
Protein: 3.5 g
Fat: 6 g
Carbohydrates: 21 g
Sugar: 3.5 g
Fibre: 5 g
Double Chocolate Espresso Biscotti
- 5 second spritz Olive Oil Cooking Spray
- 1/4 cup psyllium husk
- 1/4 cup unsweetened cocoa powder
- 2 3/4 cup whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon Stevia
- 1/4 teaspoon fine sea salt
- 2 egg large
- 1 tablespoon vanilla extract
- 3/4 cup brewed coffee
- 1/4 cup extra virgin olive oil
- 1/2 cup dark chocolate chips
- Preheat oven to 350 Degrees Fahrenheit. Cover a large baking sheet with aluminum foil and mist with cooking spray.
- Combine psyllium husk, cocoa, flour, baking powder, baking soda, stevia, and salt in small bowl. Set aside.
- In a second, large bowl, whisk together eggs, vanilla extract, coffee, and oil. Stir in chocolate chips.
- Add dry ingredients to wet and stir until just until combined.
- Cut dough in half; place each portion onto prepared baking sheet. Stretch dough to form two ~1/2 inch thick rectangular logs.
- Bake until set and almost firm, about 15-20 minutes. Remove from oven and let cool to room temperature.
- Cut each log into eight ~3/4-inch-thick slices using serrated knife. Lay slices on prepared baking sheet, cut-side-down, and about 1 inch apart.
- Bake biscotti for 10 minutes on each cut surface.
- Let cool slightly on baking sheet; remove to wire rack to cool completely.