Nut & Gluten Free Oat Biscotti

Nut & Gluten Free Oat Biscotti

Yields1 Serving


 1 RORIE’S Gluten free Oat Dough Mix
 6 eggs
  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



Mix wet ingredients.
Add dry ingredients and mix well.
The dough will be firm and sticky.


Fold in topping of your choice.


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.


Bake on 350 for 25 minutes.


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.

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