Black Sesame, Cashew and Okara Biscotti

Black Sesame, Cashew and Okara Biscotti
  • Pinch salt
  • 2 tablespoons orange zest
  • ¼ cup black sesame seeds
  • 1 tablespoon + 1 teaspoon baking powder
  • 1 cup millet flour
  • 1 cup oat flour
  • 2 cups all purpose flour
  • 1 ½ cups toasted, chopped cashews
  • 3 large eggs
  • 1 cup granulated sugar
  • ½ cup okara
  • ½ cup coconut oil

Preheat the oven: 350°F

Combine salt, zest, sesame seeds, baking powder, millet flour, oat flour, all purpose and nuts and set aside.

Combine eggs, sugar and okara in a mixer with paddle attachment, mix on medium about 4 minutes, until well combined.  Slowly add in oil and continue mixing until combined.  Stir in the dry ingredients/nuts on low until just combined.  Remove from mixer and form into a square on a parchment lined tray.  

Place in the oven and bake about 30 minutes, or until just firm to the touch.   Remove from oven (lower oven to 250°F) and allow to cool completely.  Using a serrated knife, cut square into ½ inch thick slices.  Return the slices to the parchment lined tray, cut side down and bake about 20 minutes, or until dry.  Remove from oven and transfer to a cooling rack until completely cool. Store at room temperature in an airtight container up to 2 weeks.