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The ingredients needed to cook Cinnamon-maple oat biscotti with yogurt dip:
- You need 1 cup All purpose flour
- Get 1/2 cup old fashioned rolled oats
- Take 1/4 cup packed light brown sugar
- Take 1 1/2 teaspoon ground cinnamon
- Get 1/2 teaspoon baking powder
- Prepare 1/4 teaspoon baking soda
- You need Pinch sea salt
- Use 2 tablespoon flaxseed powder+ 4 Tbsp water
- Provide 1/4 cup grade B maple syrup
- Get 2 Tbsp unsalted butter, melted
- Prepare 1 Tbsp canola oil
- Get 1 teaspoon pure vanilla extract
- Use 1/4 cup finely diced dried apricots
- You need 1/4 cup chopped dried cranberries
Steps 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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