DRIED FRUIT & PUMPKIN BISCOTTI

Prep Time 35 Minutes

Cook Time 35 Minutes

Calories per seving 112

Fat 10g

Cholesterol 0mg

Sodium 0mg

Carbohydrates 4g

Fiber 1g

Sugar 3g

Protein 3g

Dry Ingredients
2 cups oat flour (or all-purpose, wheat, or gluten-free all-purpose flour)
1½ tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ tsp pumpkin pie spice
½ tsp cinnamon
Wet Ingredients
½ cup pumpkin purée
3 Tbsp coconut sugar
3 Tbsp granulated sweetener of choice 2 eggs
½ tsp vanilla extract
Mix-ins
5-6 Sunsweet® Dried Apricots, diced (¼ cup)
5-6 Sunsweet® Pitted Dates, diced (¼ cup)
¼ cup slivered almonds
Topping
1 egg white
1 Tbsp coconut sugar
2 Tbsp granulated sweetener of choice
¼ tsp cinnamon

Preheat oven to 325°F (165°C).

In the bowl of your stand mixer, combine oat flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Mix to combine with a wooden spoon.

Once combined, add pumpkin purée, coconut sugar, and sweetener and mix on medium-low speed using a dough hook attachment.
Add eggs and vanilla extract and continue to mix on medium-low. Add 1 Tbsp of oat flour if needed to thicken the dough. Once integrated, stir in dried fruit and nuts.

Spoon the dough onto a sheet of plastic wrap and mold into a loaf shape. Use the plastic wrap to flatten dough loaf into a rounded rectangle until it’s about 1 – 1½” tall.

Transfer dough loaf to a baking sheet lined with parchment paper and sprayed.

Combine coconut sugar, sweetener, and cinnamon. Remove plastic wrap from the loaf, and brush with the egg white to help with browning in the oven. Sprinkle the cinnamon sugar mixture over the top of loaf.

Bake for about 45 minutes, until firm. Allow to sit for about 15 minutes before cutting.

Cut your loaf diagonally into about one-inch slices. Place the slices onto a wire rack on top of a baking sheet and return to the oven for about 10 minutes. If you want them harder like a traditional biscotti, leave them for 20-25 minutes.

Store in an airtight container at room temperature for up to a few weeks.