Hi, I am Laura. Today, we’re going to make cinnamon-maple oat biscotti with yogurt dip recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I will make it a bit more unique. 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 well liked of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Cinnamon-maple oat biscotti with yogurt dip is something that I’ve loved my entire life.
To begin with this recipe, we must first prepare a few components. You can cook 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
- Make ready 1/2 cup old fashioned rolled oats
- Make ready 1/4 cup packed light brown sugar
- Prepare 1 1/2 teaspoon ground cinnamon
- Make ready 1/2 teaspoon baking powder
- Make ready 1/4 teaspoon baking soda
- Make ready Pinch sea salt
- Make ready 2 tablespoon flaxseed powder+ 4 Tbsp water
- Get 1/4 cup grade B maple syrup
- Take 2 Tbsp unsalted butter, melted
- Prepare 1 Tbsp canola oil
- Get 1 teaspoon pure vanilla extract
- Take 1/4 cup finely diced dried apricots
- Take 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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