“…I’ve finally learned to greet anxiety with gratitude, because it is not my enemy but my teacher. And it’s taught me one of the greatest lessons of all: When faced with a problem, you can choose to avoid it, you can walk around it, and you can pretend that it doesn’t exist, but you will repeatedly run into its pain until you open your heart to its purpose.” Ashley Melillo, Blissful Basil
It’s no secret I’m a quote fan (and I love to include one in each issue of In the Glow), but lately I’ve been looking to them more and more for inspiration. I don’t know if it’s the dreary, sunless winter days of late or simply the phase that I seem to be in, but I’m craving new perspectives, some external sources of wisdom to reframe my thought patterns. The above quote from Ashley really spoke to me, so I thought I’d share it with you today!
I’ve been talking a lot with friends lately about how labels—both those we are given and those we give ourselves—can hold us back. We all have them, don’t we? Ways of thinking about ourselves can become an invisible boundary (conscious or subconscious) we never attempt to grow beyond because we actually believe that we can’t. It’s when you tell yourself NOPE before even giving yourself a chance. It’s a self-imposed personal growth ceiling. It’s thinking, I’m too this, or not enough that. Or how about, I don’t have that skill set; I’m not that type of person. Before long, a single label can start to represent our whole selves, rather than just a PART of what makes us who we are (and who we are is pretty awesome, by the way).
I often use the anxiety label as a reason for why I can’t do something. But what if I viewed my struggles with anxiety as something that makes me stronger? Something that if talked about openly could lift me (and maybe others) up, and take away its power to hold me back? Having shame about something and burying it deep below the surface seems to only give it more leverage. Our struggles are what make us human and relatable and we shouldn’t be embarrassed by them, ya know?
Think about something you have long thought of as a personal disadvantage or weakness. Now, try to picture yourself taking small steps to overcome it, and imagine that feeling of personal strength that you’d get from doing so. It feels good, right? Scary too, perhaps, but good. It won’t be an overnight success story, but the fight will be worth it.
For many of you, the author of the lovely quote at the top of this post needs no introduction; Ashley, the author, photographer, and recipe creator of Blissful Basil, has been blogging for a little over 6 years now. Her quest for inner peace led her to discover the benefits of a plant-based lifestyle, and she never looked back. The quote is an excerpt from the introduction of her beautiful new cookbook, Blissful Basil. Just like on her blog, Ashley’s voice and vulnerability are so beautifully intertwined throughout this book. Her passion for creating feel-good recipes just leaps from the pages, and I think it’ll inspire you, too.
A few recipes you’ll find within these pages are: Simple Sweet Potato Cinnamon Rolls with Maple Glaze, Roasted Cauliflower Salad with Tahini-Cilantro Vinaigrette, Sloppy Shiitakes with Tangy Rainbow Slaw, and Baked Yellow Split Pea Burgers with Tzatziki Sauce. I’m thrilled to share Ashley’s Power Biscotti recipe with you today. (Many of you asked for this recipe when Ashley did an OSG Instagram Takeover last year, so it’s coming full circle!) Made with a base of ground sunflower seeds (grain-free biscotti, what!?) and very lightly sweetened with maple syrup, it’s about as healthy as biscotti gets. Upon first bite, I wasn’t too sure about the subtle flavour, but as my taste buds adjusted for the reduced sweetness (compared to traditional biscotti) I came to love this healthified version and found myself reaching for it non-stop.
Power Biscotti
Yield
14 biscotti
Prep time
Cook time
Total time
These crunchy snacks were specially designed to be nutrient-rich down to their last grain-free bite. Rather than grain-based flour, these biscotti are made with homemade sunflower seed flour. Dried fruit, pepitas, and cacao nibs are folded in to offer pops of texture, while pure maple syrup provides subtle sweetness. These biscotti make a fantastic energizing snack or breakfast that you can grab on your way out the door. Don't forget to decrease the oven temperature to 275°F (135°C) after the first bake time or you'll risk burning the biscotti during the second and third baking rounds. Shared from Blissful Basil by arrangement with BenBella Books. Copyright © 2016, Ashley Melillo. The recipe below is lightly edited to reflect my own testing process.
Ingredients
- 1 tablespoon (7 g) ground flaxseed
- 2 tablespoons (30 mL) filtered water
- 2 cups (300 g) raw shelled sunflower seeds
- 1 tablespoon (8 g) arrowroot starch
- 1/4 teaspoon fine sea salt
- 1/2 cup (60 g) dried cherries, cranberries, or blueberries, roughly chopped
- 1/3 cup (53 g) raw pepitas
- 2 tablespoons (18 g) cacao nibs (optional)
- 1/4 cup (60 mL) pure maple syrup
- 1 teaspoon (5 mL) pure vanilla extract
Directions
- Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper.
- In a small mixing bowl, whisk together the ground flaxseed and water. Set aside for 5 minutes to thicken.
- Meanwhile, add the sunflower seeds to a food processor and process for 45–60 seconds, or until you have a coarse flour or fine meal, stopping to pulse several times to ensure even processing. The texture should be flour-like; be careful not to overprocess or you’ll end up with sunflower butter.
- Transfer the sunflower flour to a large mixing bowl and whisk in the arrowroot and sea salt. Stir in the dried fruit, pepitas, and cacao nibs (if using).
- Add the maple syrup and vanilla extract to the small mixing bowl with the flaxseed mixture and vigorously whisk to combine. Pour over the dry sunflower mixture, and use a large wooden spoon to mix well for about 30 seconds. At first it will seem like there isn’t enough liquid, but keep stirring until the liquid is evenly dispersed and you have a damp dough.
- Turn the dough out onto the lined baking sheet, and divide it into 2 equal pieces. Use lightly wet hands to shape and compact the dough into 2 tightly packed rectangles. Each rectangle should be approximately 4 × 6 inches, and just shy of 1 inch thick.
- Bake for 18–22 minutes, or until the edges are light golden brown and each rectangle feels well set, yet retains a soft indentation when gently pressed. Remove from the oven and cool for about 20 minutes.
- Meanwhile, decrease the oven temperature to 275°F (135°C).
- Once the biscotti rectangles are mostly cool, use a sharp knife to cut them widthwise into 1-inch-thick slices, pressing straight down and rocking the knife back and forth to slice rather than using a sawing motion. You should have a total of 12–14 biscotti, 6–7 from each rectangle.
- Carefully return the biscotti to the lined baking sheet, sliced-side down. Bake for 16–18 minutes. Then, carefully flip each biscotti, and bake for another 16–18 minutes, or until a light golden brown and crisp to the touch. They’ll continue to crisp as they cool, so keep that in mind when testing for doneness.
- Carefully transfer the biscotti to a wire cooling rack. Cool completely. Store in an airtight glass container to maintain crispness. They’ll keep for up to 1 week at room temperature, or you can store them in the freezer for a bit longer.
Tip:
Oven temperatures may vary greatly, so be sure to keep an eye on the biscotti during all three stages of baking to avoid burning it.
Nutrition Information
(click to expand)Before I go, I want to let you know about a fun interview I did with Anna and Nia from Vegan Creative. They’ve shared their review of Oh She Glows Every Day, too, so be sure to check out their post!
hey angela, these biscuits sound simply amazing! ever since i’ve been to italy i miss these like crazy, we don’t really do that here in austria. already working on my grocery list, will definitely make them next week, thanks so much for the recipe :) if you ever need new inspirations for more vegan recipe ideas, i’d love if you stop by at eatwholegreens.com to explore more vegan awesomeness!
cheers, stäf | eatwholegreens.com
Hi Angela,
I liked the line where your wrote, “Something that if talked about openly could lift me (and maybe others) up, and take away its power to hold me back?” A few years ago, as I was discovering my passion for nutrition, I came across your first Oh She Glows cookbook. I remember being very affected by reading your introduction, health journey, and struggles to overcome issues with eating. I shared in these struggles and it was very cathartic to hear it voiced by another. Your vulnerability and storytelling certainly helped to lift me up and free me of feelings that it wasn’t okay to discuss such things. Your book also led me to your blog and the blogs of many others and I’m grateful for being introduced to this online world of amazing people. I also share in the struggle with anxiety and am trying to find ways to reframe my patterns of thinking as well. My boyfriend recently sent me this article and I found it to be fairly helpful and thought-provoking.
http://www.desiringgod.org/articles/talk-to-god-about-your-anxiety
I then came up with the idea of creating an anxiety prayer journal, with the notion that whenever I was feeling particularly anxious, I could write it out and pray about it to God, leaving things in his hands. I also thought this might help me to recognize patterns to my anxiety so that I can see recurring thoughts and try to learn to stop these unhelpful thoughts in their tracks. I’m also trying to become increasingly meditative and mindful so as to be more focused on the present moment and less on worries of the future which likely will never come to fruition. I hope this is of some help. Thanks for all that you do!
Yes! I hear ya!!! That reminds me of where I’m at. I am keeping a thought journal, replacing -ve thoughts with positive, praying and using website for mindful meditation. Thanking God for progress, being kind to self and working on recognising how we are seen by Him
This recipe is perfect. Thank you for sharing.
– Gustavo Woltmann
Wow did this post ever speak to me and the point I’m at in my life! As someone who has dealt with anxiety my whole life I’m just figuring out how to not let it define me. It’s always been a bit of an excuse for not doing things and I am finally at a point where I can embrace it and move past. It has opened up so many doors for me and it feels amazing!
Thank you so much for doing what to you and continuing to be so frank and open about these sorts of topics! The vegan recipies are what initially drew me to your blog, but your honesty about your struggles, anxiety and life that have kept me coming back for years. You are such a lovely source of light and thoughtful insight and I appreciate you making it available to the world.
I LOVE Blissful Basil. Her recipes are always so delicious and refreshing. I can’t wait to make these. They sound fantastic!
Love this post, Angela. I also feel like I struggle with letting go of labels and “self-imposed personal growth ceilings.” I think my anxiety gets worse with having a new baby, too. It’s like I suddenly realize that I’m more pressed for time than ever before, and yet I have so many goals and things on my to-do list! It can feel paralyzing to even know where to start. I’m learning to ask for more help so I can delegate some of my responsibilities, because there are literally not enough hours in a day anymore. It’s challenging for me to let go a bit, but baby steps, right? Thanks for sharing, and I’m off to go check out Blissful Basil’s new book. <3
Hi Angela,
I just want to start by saying your cookbooks have changed my life and I absolutely love all your recipes.
I recently attempted to make these biscotti and I followed every direction but at the end, they crumbled on me, I was wondering if you had suggestions on how I can help hold the biscottis together.
Thank you,
Vanessa
Hi! I’m curious if you’ve played with other flavors. I’d be interested in something in the lemon blueberry field, but didn’t know about the liquid displacement or effect that lemon juice might have on final product. Giving these a shot today!
Pictures are fantastic !!!
Angela, this recipe looks delicious! It will go so amazingly with a hot cup of coffee. Thank you for sharing transparently about your anxiety. Your encouragement to others shines through this blog. Keep up the good work.
These turned out wonderful! Made them last night and used fresh basil from our garden. Took them for our guests on our boat tour this morning for a snack and they loved them.
hmmm this looks so interesting. this looks like cookies.. thanks for sharing this to us!
I need a new snack recipe that’s full of good nutrition and this looks delicious. I will definitely try it.
I’m a sucker for a good biscotti, and these look delightful! Can’t wait to give this recipe a try.
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Living sustainably on $100/week in NYC
They look like protein bars and I am guessing they taste amazing. How long do they survive? Should I store them in the refrigerator or just outside? I plan on making them in quantity and store them for everyday use. What say?
Hey Annie, Stored in an airtight container, they’ll keep for up to 1 week at room temperature. Alternatively, you can store them in an airtight container in the freezer for a while longer. Hope this helps! If you give the biscotti a try, I hope you enjoy them. :)
These look amazing, thanks for the recipe. Can’t wait to try them.
This recipe looks divine! Do you think I can use tapioca flour in place of the arrowroot? Thank you!
Hi Phoebe, I haven’t tried that swap myself so I can’t be sure. They are both starches, I believe, so I would guess that it could work. I would recommend contacting the author, Ashley, to see if she has any ideas. :) And you if you try using tapioca flour instead of arrowroot, please let us know how it goes!
Delicious! I used goji berries as the fruit and did a bit more cacao nibs. I also used a mixture of ground chia & flax since I keep that on hand, and it worked perfectly. This will be my new traveling breakfast when I need something easily portable and that doesn’t need refrigeration. And it will also be this year’s edible holiday gift for some lucky recipients. Thank you for sharing!!
Hey Melissa, I’m so happy you love the biscotti. I agree it makes such a good traveling breakfast! I’m going to pack some for our upcoming trips.
Oops – I used mulberries, not goji berries (though I bet that would be great)!!
Seriously AMAZING!!!
My hubby was looking for a high protein snack and I found these. I baked them up this evening and he LOVED them. My son wandered into the kitchen looking for something to eat and he loved them too.
I used raisins, dried cherries and dried mulberries because that’s what I had.
I baked it in a 8×8″ pan and cut into 16 bars.
I will definitely be making this again and if it’s OK with you, may I add it to a WFPB class that I teach? Full credit to you of course!
I just tried this recipe. The result is awesome! I am seriously gluten sensitive, so even oats are no option for me. That’s what attracted me to this recipe. Oh, and I love crunchy treats – from carrot sticks to biscotti. Finding a GF healthy biscotti (not filled with starches) seemed impossible – until now. The only problem for me is that they are hard to resist – I ate two in no time :)