Oh She Glows 15 Best Vegan Cookie Recipes! Crazy Mug Lady: A round-up of my fave mugs! Ask Angela: Favourite uses power Biscotti from Blissful Basil hemp hearts, make-ahead lentil loaf tips, my go-to wrap, and more!
2008 – 2018 Glo Bakery Corporation. 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. 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. 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? It’s when you tell yourself NOPE before even giving yourself a chance. It’s a self-imposed personal growth ceiling.
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? 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 won’t be an overnight success story, but the fight will be worth it. 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. 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! 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.
Line a large baking sheet with parchment paper. In a small mixing bowl, whisk together the ground flaxseed and water. 60 seconds, or until you have a coarse flour or fine meal, stopping to pulse several times to ensure even processing. Transfer the sunflower flour to a large mixing bowl and whisk in the arrowroot and sea salt. 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.