Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂
Thank you for visiting my blog.
I hope you are enjoying your Easter Holiday. Great opportunity to visit, invite and share good food with family and friends! For me, holidays are great time to cook, because I can leave my 18 month daughter Yumi with my husband, and concentrate on cooking. Also we will be seeing people, meaning I can cook more than usual to share the meal!
Here is a recipe that can be used in variety of ways; make it sweet and have it as an accompany to coffee after dinner, make it savory and have it as a finger food before dinner, or make it full of good filling and give it to kids for a good snack.
I use wholemeal flour for extra fiber and texture, and add several different nuts and fruits. You can try with what ever you have in your cupboard. Like my basic healthy muffin recipe, I hope you can find your favorite combination!
Ingredients (to make about 12 regular size or 24 small size biscotti)
-160g Organic wholemeal flour
-2 teaspoon Aluminium Free Baking Powder
-1/3 cup Organic rolled oats
-1/4 cup Walnuts
-1/4 cup Almonds
-1/4 cup Sultanas
-1/4 cup Dried Apricots
-2 Tablespoon Organic raw sugar or Organic Maple syrup
-2 Free range Eggs
-1 Tablespoon Olive oil
Step 1: Lightly roast walnuts and almonds, chop roughly; preheat oven to 180 degrees C
Step 2: In a large bowl, mix flour, BP, sugar, rolled oats, nuts and dried fruits; In a separate bowl beat eggs and oil (if you are using maple syrup add it to this liquid bowl)
Step 3: Mix the wet ingredients to the dry, on a baking dish, spread the mixture so they are about 15cm by 25cm by 2cm; Bake for about 20min
Step 4: Take out what you have baked, cut it to 1.5-2cm thick; turn the oven down to 160 degrees C and bake on one side for 10min and another side for 8min
Be careful at Step 4: It can be quite hot. I like to make this into two 7cm by 25cm by 2cm, it’s just the right size for my daughter to hold in her hand and eat. You can make this savory by omitting sugar and dried fruits, adding salt and spice instead. My favorite combination is with almonds, tomato paste (2-3 Tablespoon), oregano(2 teaspoon) and at the very end of baking (the last 8min) sprinkle some Parmesan cheese on top! Makes a great starter of a course meal 🙂
Hope you enjoy it!