They say one of the keys to sticking to a sensible eating plan is to make sure you do not deny yourself any of your favorite foods. This sounds simple enough. However, there is a catch (isn’t there always a catch?). On the surface this statement is fine if you are maintaining a healthy weight, but if you need to lose weight, having a chocolate bar can make it so that you need to push otherwise healthy food off of your daily menu to compensate for the large amount of calories you just took in. Such a strategy can cause hunger because it’s the healthy food that makes us feel full and satisfied. But “they” have a point. Have you ever had a craving, you didn’t give in to, but you ended up eating around the craving, thereby eating way too many calories and still not feeling satisfied? I have. That’s why I am always on the lookout for clever substitutions for things I might crave.
As I made my way through the blogosphere a few weeks ago, I stumbled onto some delicious sounding healthy biscotti. These whole grain gems were spiked with molasses and had gingerbread type spices. I bookmarked the recipe for later but I kept going back to look at it.
Molasses. So complex and completely underrated. We buy it and leave it sitting alone and neglected in our pantries. But why do we use it in the first place? Loaded with minerals, which is a good thing, it has a bad reputation because although it is sweet it has a strong flavor that takes over most recipes. But… what if molasses could be used as a complement to another flavor? One of the things I love about dark chocolate is the fact that like wine, it has a flavor profile that can exhibit hints of tannins, fruit, and spices. It is hard to get that sort of flavor out a baked good made with cocoa powder. But… I started to think, what would molasses do to that cocoa flavor? Could it make it richer? The answer is yes. With just a few tweaks I baked up some biscotti that are rich and satisfying, but are still healthy and low in fat and calories. One cookie is enough to satisfy and still keep me right on track; and isn’t that the key to moderation?
Mexican chocolate biscotti
Adapted from the almond molasses biscotti on Anja’s Food 4 Thought blog
1 ¼ cups whole wheat pastry flour
½ cup unsweetened cocoa powder, sifted if clumpy
½ tsp baking powder
¼ tsp salt
1 ½ tsp cinnamon, ground
½ cup almonds, roughly chopped
½ tsp vanilla extract
¼ tsp almond extract
½ cup honey
2 tbsp blackstrap molasses
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In a large bowl, combine pastry flour, cocoa, salt, baking powder and cinnamon. Mix until well blended. Add the chopped almonds.
In another bowl, whisk together the egg, vanilla extract, almond extract, honey and molasses. Add the wet ingredients to the dry ingredients. Stir until all ingredients are combined well.
Turn the dough out onto the parchment lined sheet. Form a flat long log, about 1 inch high and 5 inches wide. Bake for about 20 to 25 minutes or until center feels firm to touch.
Let the log cool for about 15 minutes or until cool enough to handle. Use a serrated knife and cut 1/2 inch slices off the log. Reduce the heat of the oven to 300 degrees F. Spread out the biscotti slices on the baking sheet and bake for another 20 minutes. Let cool completely.