Casein Free Chocolate Biscotti (with or without Chips)

Carrie's Casein Free Chocolate Biscotti (with or without Chocolate Chips)

Note that this recipe is SIMILAR to my regular Biscotti but NOT THE SAME!!!
So please read thru ingredients... certain items are increased or taken out completely...

Mae and Rose love to eat them for breakfast soaked in Almond Milk. Or as a crunchy snack while outside playing (not recommended in the car - too crummy!).

Preheat Oven to 350 and set out two sheets of baking parchment paper

First you blend

1 1/2 Cup Soft Earth balance Butter

2 Cups Sugar
When blended, Add in

6 eggs

Then blend in

1 Tablespoon Vanilla Extract

1/2 teaspoon Salt

2 Cups "Fiber" ( This picture is of dried coconut flakes and Oatmeal -but I used ground Oatmeal flour and Almond meal in this particular batch - you'll notice the white flecks of almonds in the final picture)

Blend in

2 Tablespoon Baking powder

3 Cups flour

2 Cups Cocoa Powder

1 Cup Chocolate Chips - Optional (I didn't use them in this particular batch)

Make 2 piles of dough on the parchment paper

Bake one at a time for 30 minutes. Then take out and carefully cut into slices and roll onto side (without breaking in half!)

(for pics of the cutting method - see my other Biscotti Recipe)

When done cutting place back into oven for 20 minutes.

Then VWALAA!! Here is the end result! Wait until they are cooled and hardened... usually overnight.
The more "stale" the better!

Casein Free Lemon Drop Scones

These are my disappearing Lemon Scones :)
Don't worry - you won't have to roll out any dough and cut it into pretty shapes!
I created the recipe for the busy mom who doesn't have the extra time and patience. These still taste heavenly - even without the classical scone "shape"

You'll notice I chose to make them with Half Flour and Half Oatmeal - so my girls get some form of nourishment. Aren't moms always trying to "sneak" something in? lol

Before you begin you will need 3 Cups of Ground Oatmeal.  I recommend using a food processor and making plenty to store for future use.  I have not tried this with Oat Flour, but it should work just as well. (Let me know if any of you out there use it - and the result.) Note: If you have a friend with a nice Cuisinart processor just bring over a bottle of Red Wine along with your large bag of Oatmeal :) This also works. 

First of all I find a clearing on my table for three sheets of parchment paper (this is much harder than it sounds).  Does anyone else's dining room table become a "catchall" for anything and everything?!?!?!?

Then:

Grate the peel of

ONE Lemon (set aside for later - put the bald lemon back in the fridge-we don't need it)

BEFORE we add the Butter I want to give you a TIP on how to measure cold butter. In the picture below I took a measuring glass and filled it with 1 Cup COLD water.... Then started scooping cold butter into it.  Although this picture is a "picture in progress" you would keep adding butter until the water line reaches 2-Cups....  Simple rule of water displacement :)

Blend (you don't have to use the whisk - the simple attachment will work)

ONE Cup Cold Earth Balance Butter

and

ONE cup Sugar

 PREHEAT OVEN TO 400 Degrees!!! (You're on the homestretch now)

Then add

The Grated Lemon Peel

and

3Eggs

Blend well.

 

Add 

3/4 Cup Lemon Juice

and 

15 Drops of Lemon Essential oil (ONLY Young Living Brand) This is optional.

 Blend well.

This is where I choose to change the mixing attachment to the dough hook. 

Slowly blend in

3 Cups of Ground Oatmeal (you might be able to substitute Oat Flour but I haven't tried it) 

Slowly Blend in
3 Cups of Flour
3 Tablespoons Baking Powder
1 teaspoon Salt

I "drop" the batter by the spoonful onto my 3 sheets of parchment paper and then press them flat with my hand.
 

 Bake for 12-14 minutes at 400 Degrees.

Make simple icing while they are baking by stirring together some

Powdered Sugar

and 

Lemon Juice

If you want a "thin" layer of icing then apply when they are warm out of the oven.