Coconut Orange Biscotti + Homemade Nutella & Chocolate Rosemary Tea

Practically my dream breakfast right here...

I have been INSANELY obsessed with coconut lately.

My new fave combo is banana + peanut butter + coconut...
Like these vanilla spice pancakes with banana slices, peanut butter drizzle, flaked coconuts & drenched in hot maple syrup I made the other day. Seriously, happiness on a plate.

Speaking of, I've also been overly obsessed with pancakes this month. I'm talking, pancakes every single day, and running through maple syrup bottles way too fast- But come on, what's pancakes without maple syrup?

Sunday is possibly my favorite day of week, well next to Saturday. On Sundays, I cook & eat, pretty much all stinking day. 
Last Sunday, I realized every time my mom loaded the dishes (which was a lot- I think she broke her record), I was right back in the kitchen making loud noises all over again. 

So onto this ridiculous recipe...

Let me just start by saying i'm in love.  If I could marry this nutella, I'd be across the country on my honeymoon right now. But since I can't, I'm just sitting here eating it by the spoonful. You need to make this RIGHT NOW. Like drop everything, and make. this. nutella.

Don't even bother making the Coconut Orange Biscotti & Chocolate Tea, I mean if you did that would be great too, but the important part is that you make this delicious, less than 5 minute, HEALTHY nutella recipe. 

The biscotti is pretty darn delicious, though.

Coconut Orange Biscotti
20-24 biscotti  

1 3/4 cups all purpose flour
1 cup wheat flour
1/2 cup yellow cornmeal
1/2 cup coconut oil- melted
1 cup coconut sugar
3 eggs
1 tsp. vanilla extract
1/2 tsp. almond extract
1 tbs. baking powder
1/2 tsp. baking soda
1/4 tsp. fine salt
2 tbs. fresh orange juice- 1/2 medium orange
zest from 1 orange
1/2 cup shredded coconut (sweetened or unsweetened)
2+ tbs. olive oil

Pre-heat oven to 375º.
Beat the coconut oil, sugar, eggs, vanilla, almond, and orange juice in a mixer until creamy and combined. Slowly mix in flour, baking soda, baking powder, orange zest, coconut shreds, and salt.
The dough will be slightly sticky, but use flour on your hands and lightly on the dough to work with it.
Separate the dough into 2 large balls. Mold each into a 9 inch long log and flatten to about 1 inch thick all around. Shape the shorter ends to be squared off.
Bake for 25 minutes. Cool for at lease 10 minutes. Cut into 1 1/2 inch wide slices. Turn 1 open side down and brush open side facing up with olive oil.
Turn oven to 350º and bake for another 5 minutes. Flip, repeat the oil on the other side, and bake for another 5 minutes.
Cool completely before serving- they'll crisp up more during cooling.

Homemade Nutella
Makes 1 medium mason jar 

6 oz. crushed raw hazelnuts
1/4 cup agave syrup
1/4 cup coconut sugar
1 tsp. vanilla
1/4 cup unsweetened cocoa powder
1/4 cup almond milk (or any milk- I like nut/oat milk so it will keep longer)
1/2 cup coconut oil- melted
1/4 tsp. fine salt

Blend all ingredients in food processor until completely smooth- about 3 minutes. 

Chocolate Rosemary & Pistachio Tea
Makes 1 medium mason jar of mix

1/2 + 2 tbs. cup roasted pistachios
1/2 cup + 2 tbs. unsweetened coconut flakes
1/3 cup packed chopped fresh rosemary
2 tbs. unsweetened cocoa powder- or cacao powder
1/4 cup cacao nibs
2 tbs. dried ground orange peel
1 vanilla bean- insides scraped

Crush the pistachios and toss all ingredients together until coated in cocoa powder. Toast mixture on a dry skillet over medium-high heat for about 3 minutes. Let cool and store in a jar/tin. 
Mix 2 tbs. of mix to 1 cup hot water. Strain and discard leftovers. 
I like to sweeten with maple syrup and a squeeze of orange if wanted. 

                                                                                         -Cecilia A.


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