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Made with Primal Palate Gluten Free Flour, Lark Ellen Farms Sprouted Pecans, Mixed Up Foods “Mud Season” Nut Butter, and Maïzly Corn Milk
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Finding My Way Back Into the Kitchen
It had been weeks since I’d measured flour instead of ounces of milk. Getting a few quiet hours back in the kitchen felt strange but so good. While my husband soaked up some baby bonding time, I got to bake, breathe, and rediscover a little bit of “me.”
Parenthood has already been a lesson in letting go of perfection and finding small rhythms that work for us. These Mocha Pecan Biscotti were my first bake since becoming a mom, and they turned out to be the perfect recipe to ease back in simple, cozy, and deeply satisfying.
Why You’ll Love This Recipe
- Small batch — makes 6–8 mini biscotti, just enough for a few mornings.
- Snack-sized — crisp but not overly hard.
- Balanced — lightly sweet, with mocha depth and buttery pecans.
- Gluten-free + nutrient-rich — made with sprouted nuts, clean flour, and corn milk.
If you love cozy coffee pairings, my protein donut recipes are another quick bake that hit that same “sweet but balanced” spot.
Pumpkin Protein Donuts
A healthier take on a breakfast favorite, this Pumpkin Protein Donut has all the flavor, with less sugar and added protein. Enjoy them plain or add a little Nutella and cream cheese frosting drizzle to turn it into a late night snack.
Chocolate Protein Donuts
Every wanted a donut that was better for you? Trying to get more protein in your diet? Then these Chocolate Protein Donuts are topped with a chocolate glaze and have a cake like texture.
The Star Ingredients
- Mixed Up Foods “Mud Season” Crunchy Cacao Nib & Coffee Nut Butter → Adds bold mocha flavor and creamy texture. I ate a spoon full just before baking these its that good, you could even add it to toast or a croissant, or make a fancy PB&J!
- Maïzly Corn Milk → Naturally sweet, plant-based milk that keeps the biscotti tender. Enjoy a cup of this with your biscotti if you’re not a coffee fan or add it as the creamer for your latte!
- Primal Palate Gluten Free Flour → Creates structure and crisp edges without gluten. Super easy to use, great texture, I love a good gluten free flour!
- Lark Ellen Farms Sprouted Pecans → Nutty crunch and extra nutrients. These sprouted pecans were the perfect addition, they’re also a great snack while baking and have just the right amount of crunch!
Ingredients you'll need
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- 2 tablespoon unsalted butter, softened
- 2 tablespoon Mixed Up Foods “Mud Season” Crunchy Cacao Nib & Coffee Nut Butter
- 3 tablespoon coconut sugar
- 1 large egg
- 2 tablespoon Maïzly Corn Milk
- ½ teaspoon vanilla extract
- ½ cup Primal Palate Gluten Free Flour
- 1½ tablespoon unsweetened cocoa powder
- ¼ teaspoon baking powder
- Pinch of salt
- ¼ cup Lark Ellen Farms Sprouted Pecans, chopped
- 2 tablespoon mini chocolate chips
Notes & Tips
- These are mini biscotti — perfect for snacking or coffee dipping without the calorie load of bakery-size versions.
- Best enjoyed within 2–3 days for ideal texture.
- Try pairing with a cappuccino or crumbling over yogurt for a mocha crunch.
For another gluten-free baking idea that captures cozy fall flavor, you’ll love my Pumpkin Chai Banana Bread.
Pumpkin Chai Spiced Banana Bread
This Pumpkin Chai Spiced Banana Bread, featuring Primal Palate and Argilos Olive Oil is the perfect way to jump right into fall. It takes under an hour to make, minimal ingredients and makes the perfect breakfast or freezer friendly snack!
Grounding myself in fall and simplicity
Getting back into the kitchen reminded me how grounding it is to create something simple from scratch. These biscotti proved that ease and enjoyment can coexist — especially when life feels full and messy in the best way.
If you’re craving something bright and nourishing to balance all the baking, try my fall/winter Quinoa Salad. It’s fresh, seasonal, and the perfect reminder that balance can be delicious.
Quinoa Salad with Orange, Pomegranate & Cinnamon Maple Vinaigrette
Brighten up your holiday table with this Quinoa Salad with Orange, Pomegranate & Cinnamon Maple Vinaigrette!
Small Batch Gluten-Free Mocha Pecan Biscotti
- Total Time: 45
- Yield: 8 1x
- Diet: Gluten Free
Description
Made with Primal Palate Gluten Free Flour, Lark Ellen Farms Sprouted Pecans, Mixed Up Foods “Mud Season” Nut Butter, and Maïzly Corn Milk.
Ingredients
- 2 tbsp unsalted butter, softened
- 2 tbsp Mixed Up Foods “Mud Season” Crunchy Cacao Nib & Coffee Nut Butter
- 3 tbsp coconut sugar
- 1 large egg
- 2 tbsp Maïzly Corn Milk
- ½ tsp vanilla extract
- ½ cup Primal Palate Gluten Free Flour
- 1½ tbsp unsweetened cocoa powder
- ¼ tsp baking powder
- Pinch of salt
- ¼ cup Lark Ellen Farms Sprouted Pecans, chopped
- 2 tbsp mini chocolate chips
Get Recipe Ingredients
Instructions
Preheat oven to 350°F (175°C); line a baking sheet with parchment paper.
Cream together butter, “Mud Season” nut butter, and coconut sugar until smooth and fluffy.
Whisk in egg, corn milk, and vanilla until combined.
Stir in flour, cocoa powder, baking powder, and salt to form a soft dough.
Fold in pecans and mini chocolate chips.
Shape dough into a 6×2-inch log; flatten slightly.
Bake 22–24 minutes, until set and lightly firm. Cool 10 minutes.
Reduce oven to 300°F (150°C). Slice diagonally into ¾-inch pieces and bake 8–10 minutes per side until crisp.
Cool completely before storing airtight.
- Prep Time: 15 minutes
- Cook Time: 35
- Category: Breakfast
- Method: Oven
