How about starting this Monday with some crunchy, not-too-sweet, dunkable, easy-to-make biscotti made with coconut flour & almond flour? They are so good for you, eating one or two for breakfast should be a mandate, not just an option!
These crispy, crunchy biscotti thins are my new favorite snack. And dessert. And breakfast on the run. They are based on a cookie that I have purchased on multiple occasions–almondina. As much as I like them, I cringe at the price, often more than five dollars for a miniscule package filled with no more than a dozen or so cookies.