Saturday, February 15, 2014

Apple Butter Biscotti #EatA2ZRecipeChallenge

One of the only things I love about the winter is the prevalence of hearty, warming food and drink. Not a day goes by where I don't have at least three big ol' mugs of tea, more if I'm sitting at my desk, and my daily bowl of oatmeal keeps my insides happy during the freezing cold mornings. One of my favourite mix-in combinations for porridge is a spoonful of apple butter, cinnamon, ground flaxseed and (when I'm feeling indulgent) a handful of toffee bits - the little pop of salty-bittersweet decadence elevates the plain bowl to a craveworthy meal in my opinion!

Those bowls of oats, and my favourite apple cinnamon tea, were my inspiration for this biscotti.  And really, can you go wrong with the nutritious, delicious trifecta of that fruity gold, hearty whole grains and spicy, warming herbal tea? Not only are these perfectly crisp and crunchy without being tooth-shattering hard, they're low-fat and easy to pack for an afternoon coffee (or tea) break too!


A new year also means a new round of the Eat A to Z Challenge hosted by Meal Planning Magic, Sparkles and a Stove and Alida’s Kitchen. If you want to join up, the hop for February is open until the 19th, featuring recipes with fruits, vegetables, legumes and grains beginning with A or B! I've joined in with this Apple Butter Biscotti, what about you?

Apple Butter Biscotti

Apple Butter Biscotti
Makes 12
1 ¼ cups whole wheat flour
1/2 cup quick oats
3/4 cup sugar
3/4 tsp baking powder
2 tbsp whole egg powder
½ tsp cinnamon
¼ tsp ground ginger
pinch of nutmeg
pinch of salt
3/4 cup unsweetened apple butter (or homemade)
1 tsp maple extract
1 tsp vanilla
2 tbsp brewed apple herbal tea
½ cup toffee bits
  1. Whisk the dry ingredients (flour -> salt) together in a large bowl.
  2. In a small bowl, mix together the apple butter, maple extract, vanilla and tea, then stir into the dry ingredients.
  3. Add the toffee bits and mix well. Cover and let rest 15 minutes.
  4. Preheat the oven to 350F and cover a baking sheet pan with parchment paper.
  5. Divide the dough in half and form 2 logs on the parchment.
  6. Bake 30 minutes.
  7. Remove from oven and let rest for 15 minutes.
  8. Reduce oven to 225F.
  9. Slice the biscotti on an angle and lay each piece back on the parchment lined pan.
  10. Return to the oven for 1 hour, flipping pieces after 30 minutes. 
  11. Cool completely on the sheets.
Amount Per Serving
Calories: 118.0
Total Fat: 2.4 g
Cholesterol: 13.1 mg
Sodium: 60.1 mg
Total Carbs: 23.7 g
Dietary Fiber: 1.1 g
Protein: 1.7 g