by theUngourmet
Makes 15-18 biscotti
1 cup rolled oats
1 cup toasted coconut
2 tbsp golden flax seed
1 3/4 cup whole wheat pastry flour
1 1/2 tsp baking powder
1/2 tsp salt
2 tsp Red Ape Cinnamon
3/4 cup packed brown sugar
1/4 cup vanilla almond milk
2 tsp Singing Dog Vanilla
2 large eggs
raw sugar
Red Ape cinnamon
Place the oats, coconut and flax into a food processor and pulse until finely ground. Spoon flour into measuring cups and level with a knife. In a large bowl combine the flour, baking powder, salt, cinnamon and brown sugar. Add the oat mixture and whisk to combine. In a smaller bowl combine the milk, vanilla and eggs. Whisk until blended. Add the egg mixture to the flour mixture and stir until moist.
Place dough on a floured surface, knead lightly about 7 times with floured hands. On a parchment lined baking sheet shape dough into a 15x3 loaf. Pat into 1 inch thickness. Sprinkle a bit of raw sugar and cinnamon over the top and press lightly into the loaf.
Bake at 350 for 30 minutes. Remove from sheet and cool on a wire rack. With a serrated knife cut roll on the diagonal into 1/2 inch slices. Reduce temperature to 325 degrees. Place slices on their sides and bake an additional 18-20 minutes. Remove from baking sheet and allow to cool on a wire rack.
