Ingredients

• 5 cups whole wheat flour
• 3/4 teaspoon baking soda
• 1 large egg
• 1/4 cup vegetable oil
• 1 1/2 cups pureed ripe bananas
• 1/2 teaspoon maple extract
• 2 -3 tablespoons brown sugar, to taste (optional)
• water
• 1 egg, for egg wash
• 1 cup rolled oats (NOT quick oats)

Instructions

1. Set oven to 325 degrees.

2. Prepare a NON-stick baking/cookie sheet.

3. In a bowl, mix together the flour and the baking soda.

4. Add in the egg, oil, pureed banana and the maple flavoring; stir until lumpy.

5. Add in water 1 tsp at a time as needed, to make a workable dough.

6. Knead the dough by hand on a flat surface until mixed thoroughly.

7. Form into 2 logs.

8. Flatten so that the logs are 6-7-inches wide BY 1-ich high.

9. With a pastry brush cover the logs on both sides with egg wash; then roll in the oats.

10. Place on a non-stick (ungreased) baking/cookie sheet.

11. Bake for 40 minutes.

12. Remove from oven; let cool 10 minutes.

13. Slice the biscotti in 1/2- 3/4-inch (or whatever width size you desire).

14. Place the slices back on the baking sheets.

15. Bake for another 20 minutes, or until golden and crispy.

16. When completely cool, store in zipper storage bags, or an air-tight container.