Nut & Gluten Free Oat Biscotti
Nut & Gluten Free Oat Biscotti
Yields1 Serving
Ingredients:
1 RORIE’S Gluten free Oat Dough Mix
6 eggs
⅔ cup oil
2 tsp vanilla extract
2 tsp baking soda
1 ½ cups coconut sugar
chocolate chips or a mixture of crushed nuts and dried fruit
Directions:
1
Mix wet ingredients.
Add dry ingredients and mix well.
The dough will be firm and sticky.
2
Fold in topping of your choice.
3
Line or spray cookies sheets. Lightly oil hands and divide batter into 3 large balls.
Place the balls on cookie sheets and form each one into a long narrow log.
4
Bake on 350 for 25 minutes.
5
Remove logs and allow to cool for 15 minutes. Slice each log into 16-18 pieces.
Place sliced mandelbread facing one side up on the pans and rebake for 10-15 minutes.
Mandelbread freezes very well.
