Walnut Oat Cacao Nib Coconut
Soft Biscotti
Jam packed with basically all things good to eat, these soft biscotti, or more technically cookie bars, are substantial and a wonderful compliment to a cup of coffee or spiced chai. The cacao nibs bring a depth that can’t be reached with semi sweet chips and is rounded out with the deep sweet tones of maple syrup sweetener. This recipe is completely plant based and wheat free.
Ingredients
Dry
3/4 C Gluten Free Flour
1/4 C Almond Flour (can substitute with more GF Flour)
1 & 1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Cinnamon
3/4 C Oats
3/4 C Shredded Coconut (fine)
1/2-3/4 C Cacao Nibs
3/4 C Walnut Pieces
Wet
1/2 C Maple Syrup
2 Tbsp Sweet Sunflower Butter (if not sweet, add 1 more Tbsp Maple Syrup)
1/4 C + 1 Tbsp Apple Sauce
1/3 C Walnut Oil (or other cooking oil)
1/2 tsp Vanilla Extract
Instructions
In a bowl, mix the flour, cinnamon, baking powder, soda, and salt. Whisk well and set aside.
Add and combine oats, shredded coconut, cacao nibs, and walnut to dry mixture.
In a separate bowl, mix together sunflower butter, maple syrup, walnut oil, apple sauce, and vanilla extract.
Add wet ingredient to dry ingredients and mix thoroughly.
Let batter sit for 15 minutes. Set oven temperature to bake at 350 degrees F.
Using a rubber spatula, lay batter out onto a parchment paper lined baking sheet and shape into a rectangle (9X8X1/2in or whatever dimensions desired).
Bake for 26-28 minutes turning the baking sheet part way through.
Allow bars to cool for at least 10 minutes before cutting them in half the long way and 1in strips all the way down (see image above).
To make these bars even more biscotti like, they could be flip on their sides and baked-post cutting- to dry them out more. In the future, I may experiment with creating a more traditional like biscotti using aquafaba.