Steel Cut Oats Breakfast Biscotti

January 14, 2021 / Lyn Jones / 0 Comments

Yield: 20 biscotti

INGREDIENTS
  • 3 whole eggs
  • 2/3 cup honey
  • Zest of ½ lemon
  • Zest of ½ orange
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1½ cups Steel Cut Irish Oatmeal
  • 1½ cups Quick Cooking Rolled Oats
  • 1 ½ teaspoon BP
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon sea salt
  • 1 cup mixed chopped dried fruit such as apricots, figs and cherries
  • 1 ½ cups mixed nuts coarsely cut such as pistachios, pecan, walnuts and almonds

INSTRUCTIONS

  1. In the bowl of a stand mixer with the whip attachment, place in eggs and beat until pale in colour – about two minutes. Add honey, zests & extracts – beat to combine. Switch to paddle attachment.
  2. Place steel cut oats in a food processor and process for one minute. Add instant oats, BP, cinnamon and salt – pulse once.
  3. Add dry ingredients to wet ingredients and turn mixer on low to mix together.
  4. Add fruit and nuts and turn on for another 5-10 seconds to mix together.
  5. Preheat oven to 325 degrees F.
  6. Line two sheet pans with parchment paper.
  7. Divide the dough between the two pans making into a flat bar that is 3 ½ inches wide by 10 inches long.
  8. Bake for 30 minutes then remove from oven and cool for 10 minutes.
  9. Peel from parchment and place on cutting board. Cut on an angle and cut 10 slices per bar.
  10. Place back on pans cut side down on new parchment paper and bake for 10 minutes. Remove from oven, turn each piece over and bake for another 10 minutes.
  11. Remove from oven and transfer to cooling racks.

 

HONEY VANILLA ICE CREAM – two versions

July 3, 2016 / Lyn Jones / 0 Comments

#1

3 eggs
½ cup honey
2 cups milk
2 cups cream
2 tsp vanilla

  1. Beat eggs and milk together in a large saucepan. Add honey.
  1. Cook over low heat stirring constantly until thickened. ( approx. 10 mins). Mixture should smoothly coat the spoon.
  1. Cool. Add cream and vanilla. Refrigerate overnight.

 

#2
1 ½ tsp unflavoured gelatin
 1/3 cup cold water
2/3 cup sugar
3 Tab honey
2 ½ cup heavy cream, chilled and lightly whipped
4 tsp pure vanilla extract
bowl of ice water

  1. In a small bowl, soften gelatin in 3 tablespoons cold water for 5 minutes.
  1. In a small saucepan: combine sugar, honey & remaining water. Bring to a boil, stirring, and simmer, stirring, until sugar is dissolved. Add gelatin mixture and stir until gelatin is dissolved. Transfer mixture to a metal bowl set in a bowl of ice water and stir until cool.
  1. Add 1 ½ cups of cream, stir until cold and with an electric mixer beat until thickened and almost double in volume.
  1. Stir in vanilla and fold in remaining cream, lightly whipped.
  1. Transfer to an ice cream freezer and freeze according to directions.
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