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
- 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.
- Place steel cut oats in a food processor and process for one minute. Add instant oats, BP, cinnamon and salt – pulse once.
- Add dry ingredients to wet ingredients and turn mixer on low to mix together.
- Add fruit and nuts and turn on for another 5-10 seconds to mix together.
- Preheat oven to 325 degrees F.
- Line two sheet pans with parchment paper.
- Divide the dough between the two pans making into a flat bar that is 3 ½ inches wide by 10 inches long.
- Bake for 30 minutes then remove from oven and cool for 10 minutes.
- Peel from parchment and place on cutting board. Cut on an angle and cut 10 slices per bar.
- 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.
- Remove from oven and transfer to cooling racks.
January 14, 2021 / Lyn Jones / 0 Comments
Makes 20 cookies
Ingredients
- 2 tbs flax seeds
- 3 tbs water
- 1/4 (60g) cup coconut oil
- 1/2 cup peanut butter
- 1/2 cup coconut sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon bicarb soda
- 1/2 teaspoons baking powder
- Pinch of sea salt
- 1 cup oats
- 1/2 cup desiccated coconut
- 1/2 cup brown rice flour
For a full batch of…
Oat sultana: add 3/4 cup sultanas to the mix
Oat chocolate: add 3/4 cup vegan choc chips or cacao nibs
Oat banana: slice 1 small banana into 20 pieces to add to top
Oat apricot & almond slivers
Method
1. Preheat oven to 180C and line a large tray with baking paper.
2. In a small bowl combine the flax seeds with the water and whisk to combine. Set aside to gel for 10 minutes.
3. In a large mixing bowl whisk together the coconut oil and peanut butter. Then mix in the flax seed gel. Next add in the coconut sugar, vanilla, bicarb soda, baking powder and a pinch of sea salt. Stir well to combine.
4. Pour in the oats, coconut and brown rice flour and stir together.
5. Finally add in the sultanas or choc chips. You may need to use your hands to knead the mixture together.
6. Form tablespoon sized balls and place them on the baking tray before gently pressing them down with the back of a fork. If making Oat Banana press small pieces into the top of the cookie at this stage.
7. Bake in the preheated oven for 12-14 minutes until golden. Allow to cool completely on the tray before enjoying with a cuppa.