What inspired this high protein biscotti? I work in an office, and out of habit and boredom, I’m a frequent snacker. I try to bring a big variety of healthy snacks to munch on throughout the day, but by the time 3pm hits, Starbucks treats are calling my name. Since 400 calorie muffins aren’t doing anything to help me achieve my weight loss goals, I know I need to find a way to kick that habit.
I’ve been logging my food on MyFitnessPal.com for nearly two months now, and I’ve noticed that my daily protein intake is quite low, often at only 40-50 grams per day, which is less that half of what I really need. No wonder I’m always snacking, right?
I was pretty surprised to see this, since I already drink protein in my smoothies, eat fish and chicken often, and snack on nuts. It’s still not enough! I’m going to be making a big effort for the next few weeks to double my protein intake to find out if I’m left feeling more satisfied and less snacky.
So while I find myself craving carby snacks like those 400 calorie muffins, protein has greater satiating power, meaning it keeps you feeling full longer. Since a cup of protein-packed cottage cheese doesn’t exactly seem that appealing when my afternoon munchies hit, I decided to arm myself with a higher protein baked good. I’m working towards progress, not perfection!
To help me along my journey, I made a batch of biscotti to enjoy at work each afternoon along with a big mug of herbal tea.
With double the protein for half the calories, a couple pieces of this High Protein Biscotti should help keep me full longer than my go-to muffin.
To make the quinoa flour, you’ll need a good quality blender. Click here to find the best blenders under $100.
- ¾ cup (28g), quinoa flour
- ½ tsp baking powder
- ½ tsp ground cinnamon
- pinch of sea salt
- 1 whole egg + 1 egg white
- 3 tbs maple syrup
- 1 tbs melted coconut oil
- ½ tsp vanilla extract
- 1 scoop (30 g) Vega Protein & Greens Vanilla protein powder
- Mix-ins: ½ cup mixed nuts and dried fruit
- To make quinoa flour, rinse well and spread in thin layer on an ungreased baking sheet
- Bake in a pre-heated 350F oven until dry and lightly toasted, about 15 minutes, remove and allow to cool before grinding in a coffee grinder or blender
- Pre-heat oven to 325F
- Add dry ingredients to a large bowl and mix to combine
- In a separate bowl, combine eggs, maple syrup, melted coconut oil and vanilla extract and beat gently
- Add wet ingredients to dry mixture and mix
- Stir in desired mix-ins
- Form dough into a long log (approx 4"x12"x1.5") on a non-stick baking mat or lightly floured baking sheet
- Bake for 25 minutes, remove from oven an allow to cool before slicing on an angle (approx. 10 pieces)
- Bake on each side for 15 minutes, until browned
Based on Protein Powered Breakfast Biscotti from Powerhungry.com.
Do you worry about how much protein you get? What are you favourite sources of protein?