There used to be a time when April fool’s Day meant pranks galore! From disabling the mouse on a co-workers computer; to darkening the screen brightness so nothing seemed to happen when a computer was turned on and off; to hiding remote controlled fart machines in offices and setting them off during meetings; to turning up the volume on a radio and unplugging the headphones so when the radio was turned on it literally brought down the ceiling; to stuffing packing eggs in a co-workers overhead cabinet and asking them to fetch something from there…April Fool’s Day was a day of laughs and watching
my one’s back!
These past few years, however, have been different…from being the prankster, I have become the prankee, almost forgetting it’s April Fools Day till I run across “I-feel-so-good-I-cry” videos like this one on “pranking it forward”…
I guess I will stick to those pranks I do best these days, and that’s sneaking healthy ingredients into recipes I know my daughter will love-not just on April 1st! These Breakfast Biscotti (minus the heavy 2-chocolate coating) are one such example!
This past week, I made these for my daughter and sent the leftovers to my Leftovers Club partner Marissa who blogs over @ Pinch & Swirl If you haven’t checked out her space yet, please head on over -AFTER- you grab yourself a snack and towel to sop up any resulting drool! The Leftovers Club is for bloggers who not only like to ogle at other bloggers’ food, but love to get a taste too!
- 3 cups ground oats I used my blender
- 1/3 cup flax seed meal
- 1 cup raw cane sugar or brown sugar
- 1/3 cup cocoa
- 3 eggs
- 1/2 cup coconut oil melted
- 1/2 tspn salt
- 1/4 teaspoon nutmeg
- 1 tspn vanilla
- 1 cup dark and 1 cup white chocolate chip to slather/smother/cover biscotti
- Preheat oven to 330 degrees
- Mix all the ingredients in a bowl till well incorporated
- Roll out, onto a parchment paper lined baking tray, till about 1/3 to 1/2 an inch in thickness
- Bake for 25 minutes
- Let cool for 30 minutes or so
- Cut into individual portion sizes and bake at 330 degrees for 15-18 minutes
- Flip pieces over and bake another 15-8 minutes
- Let cool
- When biscotti are cool, melt the white chocolate chips and the dark chocolate chips and slather/smother/cover/dunk/pour over biscotti any way you prefer.