Zucchini & Carrot Wholegrain Biscotti – A Healthy Tea Time Munch
With all the major Indian festivals coming to an end with Diwali, my kitchen counter & wok heave a sigh of relief. No more fudges, sweets and savories, its just my simple meal and me. Change in season has finally made the rain god smile bringing respite from the heat. I wanted to bake something which could be a wholesome munch with my evening tea while lazying around on my favorite easy chair watching rain from my open terrace, and Biscotti was the final choice.
Biscotti is thin sliced cake which are baked twice to make it crisp and also to increase the shelf life of these goodies. Biscotti is traditionally baked with almonds as the main ingredient using all purpose flour. I wanted to bake with veggies using wholegrain for a filling and wholesome snack. These Biscotti are crunchy from outside and slightly chewy from inside with the freshness of Zucchini & carrot and sweet – sour taste of dried fruits.
(makes 12 slices)
- 1 cup wholewheat flour
- 1/4 cup oatmeal flour
- 1 cup grated Zucchini & carrot
- 1 tbsp. yogurt/curd
- 1/2 cup sugar
- 2 tbsp. vegetable oil
- 1 tsp. cinnamon powder
- 1 tbsp. of raisins and black current
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- A pinch of salt
Method; Wash and scrub carrots. Grate zucchini & carrots. Grind the oatmeal into fine powder. Mix both the flours, baking powder, baking soda, salt. dried fruits and cinnamon powder in a large bowl.
Take another vessel and add grated veggies, oil, yogurt and sugar in it. Whisk it well till the sugar is dissolved.
Grease a baking tray with oil or line it with a parchment paper. Preheat the oven for 10 minutes at 190°.
Pour the wet ingredients into the dry ingredients and mix well. Make a semi solid dough. Grease your hands with a little oil or just dust them with dry flour.
Make a rectangular dough or about 4 inch wide and 1 inch thickness on the greased baking tray. Bake it for 25 minutes at 190°C.
Remove and let it cool completely for 15 minutes.
Slice the baked loaf crosswise into 1/2 inch pieces using a sharp knife. Place the cut side up and arrange all the slices on a baking tray. Bake it at 190°C for 7-8 minutes till they become slightly brown.
Turn them to other side and bake again for 6-7 minutes at190°C.
Take out the baking tray and let it cool. Store the Biscotti in an air tight container for up to a week. Serve the Bisotti plain or smeared with fresh fruit preserve with hot milk or tea.
These Biscotti are a perfect tea time munch and with the goodness of veggies and wholegrain in it you can indulge in guilt free.
- Since the veggies in the Biscotti release water when kneaded, it becomes difficult to get a perfect rectangular loaf.
- You could squeeze the water from the veggies to get a hard dough.
- Try the recipe with all purpose flour for a lighter version of these Biscotti.
- Omit oatmeal flour and add all purpose four if you wish.
- Add almonds or walnuts to get crunchy bites.