2 Scoops Protein Powder (Your flavor of choice….I used Vanilla & Chocolate)(Use standard scoop that comes with protein)
2 Scoops Flax
1 Cup Cooked High Protein Grain (examples: Cooked Oatmeal, Cooked Quinoa, Cooked Farro)
1 teaspoon Vanilla
1 teaspoon Cinnamon
1/2 Cup Chopped Nuts (I used Walnuts)
2 Whole Eggs
2 Egg Whites
Separate 2 egg whites then add 2 whole eggs, cooked Oatmeal (or other grain of choice), and vanilla. Whip these up with hand mixer. Add all dry ingredients: Protein Powder, Flax, Cinnamon, and Nuts.
Pour batter into a 9×9 inch baking pan. (I line my pan with parchment paper and spray with non-stick cooking spray.)
Garnish top of batter with whole nuts and a sprinkle of raw oats. (optional)
Bake at 350 degrees for 25 min, or until toothpick tests clean.
Once cooled, slice into long thin strips (1/8″, 1/4″ to 1/2″ thick). See picture above….(Chocolate on left, Vanilla on right)
You really can cut as thin as you would like depending on how crisp you want the Biscotti.
Then place back in the oven and bake until crisp, or toasted…..you may want a little moisture remaining – if you want the Biscotti to have a touch of a “Chew” to it. Traditionally, Biscotti is pretty crisp.
This version of Biscotti is a great way to get Protein, good form of Carbohydrates and good fat (nuts).
Of course you can always add your choice of fruit (raisins, dates, prunes, banana, etc.) just remember this adds fructose to the equation, which may or may not be desirable.
I purposely try to minimize the sugar (carbohydrates). Make sure you read the Nutritional Information to ensure you’ve made the right choice. ;o)
This is great with your cup of mornin’ joe!! ;o)
You can use this same batter to make the “cake”, as pictured on the cooling rack, and simply cut into squares, as Cookies, or as muffins…VERY Versatile ;o)
Have Fun with it! Mix It Up!!! ;O)