Wooooo hooooo! It’s Saturday! The weekend has finally come. You made it, I made it, we all made it!
To celebrate the weekend, we’re having biscotti and coffee for breakfast! Healthy, right?
Of course it’s healthy. The above picture is what I call a Paleo Biscotti. Take note, this may not look too much like a biscotti, may not be hard and crispy like a biscotti, but it does have potential and tastes fantastic. Moist, chocolaty and biscotti-like (at least that was my intention) and… Paleo. 
That coconut flour sure is tricky…
Speaking of healthy breakfasts with coffee, another great alternative is CORE Foods Warrior and Defender Meals. And you can win them! Check out my giveaway to get your very own sampler pack of these incredible, hunger stopping, nutrition-increasing meals on the go!
Since only one person can win the CORE Foods giveaway, they’ve extended the offer to EVERYONE! They have kindly offered What Runs Lori readers a 20% off discount on one sample pack!
Simply go to the CORE Foods website (here), pick out your order and save 20% by entering the code: whatrunslori
This coupon is valid until February 7th!! Get yours now! And go enter for a free sample pack here!
And if you just cannot wait for your CORE Foods goodies in the mail, you could always make some chocolate biscotti in your very own kitchen…
This version is has a rich chocolate flavor, spiked with a kick of heat from the chili powder. You can omit whatever you feel like omitting. Don’t feel like spicy? Add in some cinnamon or ginger powder instead.
Chocolate Chili Paleo Biscotti Makes one larger biscotti. Grain-free, gluten-free, dairy-free, and Paleo. Directions: Preheat oven to 375 degrees. Combine coconut flour, cocoa powder, baking powder, salt, and chili powder in a small bowl. Mix well and make a well in the center. Add the egg, pumpkin, almond milk, and honey. Stir well with a fork to work out any lumps. Let rest for a couple of minutes to allow the coconut flour to absorb the liquid. On a parchment-lined baking sheet, scoop your batter onto the sheet and form into a long oval shape (biscotti-like shape!). Sprinkle coconut sugar on top, if using, patting it down slightly so it sticks. Bake your biscotti for 30 minutes, or until the roll is golden brown. *Note: Because I live at a higher altitude, I had to bake my biscotti for about 45 minutes. Just be aware that your biscotti has a little range on baking time. Poke in the middle at 30 minutes to see if batter has set and baked through. If not, bake longer.
Yum! Happy weekend my health-iets! Go forth and be healthy.
