Hello, I am Laura. Today, I’m gonna show you how to make cinnamon-maple oat biscotti with yogurt dip recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Cinnamon-maple oat biscotti with yogurt dip Recipe
Cinnamon-maple oat biscotti with yogurt dip is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Cinnamon-maple oat biscotti with yogurt dip is something which I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have cinnamon-maple oat biscotti with yogurt dip using 14 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Cinnamon-maple oat biscotti with yogurt dip:
- Make ready 1 cup All purpose flour
- Prepare 1/2 cup old fashioned rolled oats
- Prepare 1/4 cup packed light brown sugar
- Prepare 1 1/2 teaspoon ground cinnamon
- Take 1/2 teaspoon baking powder
- Prepare 1/4 teaspoon baking soda
- Get Pinch sea salt
- Make ready 2 tablespoon flaxseed powder+ 4 Tbsp water
- Take 1/4 cup grade B maple syrup
- Make ready 2 Tbsp unsalted butter, melted
- Make ready 1 Tbsp canola oil
- Make ready 1 teaspoon pure vanilla extract
- Get 1/4 cup finely diced dried apricots
- Prepare 1/4 cup chopped dried cranberries
Instructions to make Cinnamon-maple oat biscotti with yogurt dip:
- 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.
- 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.
- Bake until lightly golden and firm to touch, about 20 minutes. - The cool on the pan on a cooling rack for 10 minutes.
- 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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