I’ve been experimenting a lot recently with oat flour with superb results. Whilst you can buy oat flour from many health food stores, making your own at home is so easy and much cheaper. To make your own oat flour, all you need to do is pour some oats into a blender and process until you’ve got a fine powder – that’s how easy it is!
Using oat flour instead of wheat flour is a great way to make baked goods gluten-free, but the textures will never be identical. When you bake with oat flour, the resulting sweet treat is usually a little harder and more crumbly than it would have been had you used wheat flour – which is why I used it in this healthy biscotti recipe. Biscotti cookies are meant to be hard and crumbly, so the oat flour not only improves the nutritional value of the recipe, but it also enhances the texture.
I dipped the ends of each cookie into melted vegan dark chocolate, but if you don’t need your biscotti to be vegan, you can use ordinary high-quality dark chocolate. Dark chocolate bars tend to have better nutritional content than dark chocolate chips and the higher the cocoa percentage, the better the chocolate is for you.
This recipe makes ten large dark chocolate orange biscotti cookies, but you can easily halve the ingredients and make only five cookies or increase the ingredients to make as many cookies as you like. Providing you keep them inside a tightly-sealed air-tight container, these cookies store remarkably well at room temperature or in the fridge for up to five days or in the freezer for up to six months.
2 cups oats
1/4 cup maple syrup
2 teaspoons baking powder
1 tablespoon olive oil
2 tablespoons fresh orange juice
2 tablespoons fresh orange zest
2oz vegan dark chocolate, melted
Place the oats into a blender and process until you’ve got a fine, powdery substance – this is homemade oat flour!
In a medium-size bowl, stir the oat flour together with maple syrup, baking powder, olive oil, orange juice and orange zest. Make sure all the ingredients are very well combined and the zest is evenly dispersed.
Lay out a piece of plastic wrap and drop the biscotti dough onto it. Place another piece of plastic wrap on top and roll the dough out into a rectangle about 1 inch thick.
Place the dough, covered in plastic wrap, into the fridge and leave to chill for around 20 minutes. Meanwhile, preheat the oven to 350°C.
After 20 minutes of chilling, unwrap the cookie dough from the plastic wrap and place onto a lined baking tray. Bake in the preheated oven for around 20 minutes.
Remove the cookie dough from the oven and slice horizontally into around 10 thick slices. Flip each slice onto its size and return to the oven for a final 15 minutes, until golden brown.
Remove the biscotti from the oven and leave to cool on a wire rack for around 30 minutes, or until totally cool.
When cool, dip each end of each biscotti cookie into the melted dark chocolate and place on a flat surface, such as a plate. Place the biscotti cookies into the fridge for 5 minutes for the chocolate to set then store or serve.