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Cinnamon-maple oat biscotti with yogurt dip
Cinnamon-maple oat biscotti with yogurt dip

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We hope you got benefit from reading it, now let’s go back to cinnamon-maple oat biscotti with yogurt dip recipe. To cook cinnamon-maple oat biscotti with yogurt dip you only need 14 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to prepare Cinnamon-maple oat biscotti with yogurt dip:
  1. Prepare 1 cup All purpose flour
  2. Get 1/2 cup old fashioned rolled oats
  3. Get 1/4 cup packed light brown sugar
  4. Get 1 1/2 teaspoon ground cinnamon
  5. Use 1/2 teaspoon baking powder
  6. Use 1/4 teaspoon baking soda
  7. You need Pinch sea salt
  8. Use 2 tablespoon flaxseed powder+ 4 Tbsp water
  9. You need 1/4 cup grade B maple syrup
  10. Use 2 Tbsp unsalted butter, melted
  11. Provide 1 Tbsp canola oil
  12. You need 1 teaspoon pure vanilla extract
  13. Get 1/4 cup finely diced dried apricots
  14. Provide 1/4 cup chopped dried cranberries
Instructions to make Cinnamon-maple oat biscotti with yogurt dip:
  1. Preheat oven to 350°F. Line baking sheet with parchment paper. - Mix 2 Tbsp flax powder + 4 Tbsp water = mix them well. - - Whisk together the flour, oats, brown sugar, cinnamon , baking powder, baking soda and salt in. A medium bowl.
  2. Whisk together the flax egg in a small bowl until smooth. Add the maple syrup, butter, oil and whisk until combined. - Add the wet ingredient to the dry ingredients along with the apricot and cranberries and mix with a wooden spoon until the dough just come to gather; it will be wet. Make a log about 12 inches by 4 inches.
  3. Bake until lightly golden and firm to touch, about 20 minutes. - The cool on the pan on a cooling rack for 10 minutes.
  4. Slice the log in to 1/3 inches wide slice on the diagonal. Lay the slice down on the sheet pan and bake until dry, 10 to 12 minutes longer. Flip in middle. Take it out and wait until it cool down.

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