Oatmeal Cranberry Biscotti

If you’re looking for a sweet-treat that’s guilt-free (especially in comparison to all the usual holiday fare that’s on offer) – these biscotti are the perfect solution!

There’s no oil, butter or margarine in my recipe, making them completely fat-free & lower in calories. These crunchy biscotti are a great accompaniment to tea or coffee, in the morning, mid-afternoon or to round off a meal.

Cranberries (including dried) are rich in anti-oxidants & renowned for their anti-inflammatory action in the prevention of urinary tract infections. Oats provide soluble fibre & lower your body’s glycaemic index– promoting steady blood sugar levels and increased satiety. Cinnamon has also been shown to regulate blood-sugar levels (and therefore prevent hunger & cravings!), and reduce harmful triglycerides and therefore the risk of diabetes and heart disease. It also has analgesic & anti-inflammatory effects, which can ease aches & pains, colds & flu, sore throats, fevers & headaches. Even more reason to give these a try!

1 ¼ cups plain flour
1 cup whole-wheat flour
½ cup porridge oats
½ cup Splenda/ Stevia (granulated)
½ cup light brown sugar
3 eggs
1 tsp. vanilla
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
½ cup dried cranberries

Beat the eggs, sugar & sweeter, & vanilla with a hand-beater or in a stand-mixer on medium speed, until mixture is light & smooth.
Combine the flour, oats, baking powder, baking soda, salt & cinnamon. Gradually add the flour mixture & dried cranberries to the egg mixture, mixing until well-combined. (Expect a very sticky dough).
Preheat the oven to 180°C. Using wet hands, form the dough into two loaves on a lined baking tray (leaving plenty space between the two loaves, or use two separate baking trays). Bake for 25 minutes.
Let cool slightly. Slice into ½ - 1 inch thick slices. Lay biscotti cut side down on baking tray & bake for another 7-9 minutes.
Allow to cool completely (they get harder once cooled off) & serve, or store in an airtight container for later!

© The Food Effect

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s