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Parve
Easy
24 Servings
Allergens 
45 Minutes
Diets
Here’s another snack that had many little (and not so little!) hands grabbing for doubles. Using whole wheat flour and wheat germ makes me feel better when offering this goodie to my kids as a quick grab ’n go breakfast along with some Greek yogurt to balance it out.
Yields 36 biscotti
2 eggs
1 tablespoon vanilla sugar
3/4 cup sugar
3/4 cup Haddar Brown Sugar
1 cup oil
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 cup sweetened coconut flakes
1/4 cup wheat germ
1 and 1/4 cups Shibolim White Whole Wheat Flour
2 and 1/2 cups old-fashioned oats
3/4 cup Gefen Dried Cranberries
1/2 cup toasted slivered almonds
1/2 cup white chocolate chips
store-bought granola, for topping
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Place eggs, sugars, and oil into the bowl of a mixer and whisk until creamy. Beat in the baking powder and soda, cinnamon, coconut, and wheat germ; mix on medium-high speed. Reduce mixer speed to medium and beat in the flour and oats until well combined.
Add dried cranberries, almonds, and chips, and mix in gently by hand.
Line four 11 x 5-inch (28 x 13-centimeter) loaf pans with Gefen Parchment Paper and divide the mixture evenly between the prepared pans.
Using wet hands, smooth and flatten the dough, making sure it’s the same height throughout. Sprinkle the tops lightly with granola, and press into the dough to adhere.
Bake for 20–25 minutes, and allow to cool for about 10 minutes. Remove bars from the pan along with the parchment paper, and slice into one to one-an-a-half-inch (3-to-4-centimeter) bars. Be sure to slice while still a bit warm to prevent cracking.
Photography and Styling by Devorah Applegrad. Food Prep by Leah Hamaoui.
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I made this recipe three times already and its a real keeper! Thank you.
Love that!