♥ Ingredient

110g whole wheat flour

40g Muscovado

20g honey

40g eggs

30g grape seed oil

1g salt

Baking powder 1g

25g raisins

15g oatmeal

30 g pecans

♥ Recipe

1. Crack the eggs into a bowl, add the muscovado, honey, salt and grapeseed oil and mix well with a hand mixer.

2. Sift whole wheat flour and baking powder and mix well with a spatula.

3. Add raisins, oatmeal, and pecans and mix until lightly combined.

4. Place the dough on the tray and flatten the dough into a rectangle with your hands.

5. Bake in preheated oven at 170 degrees for 25 minutes.

6. After cooling until just warm, cut into 1.5cm thick pieces.

7. Bake again in the preheated oven at 160 degrees for 20 minutes. Storage: Biscotti has low moisture content, so it is not easy to spoil. Except in the summer, you can cover it and leave it at cool room temperature for about 10 days. You can keep it longer if you refrigerate it.