Ingredients:

  • 1.75 cups (210g) All Purpose Flour
  • 0.5 cup (60g) Oat Flour
  • 1.5 tsp Baking Powder
  • 0.5 tsp Fine Sea Salt
  • 0.5 tsp Cinnamon
  • 2 Large Eggs
  • 0.5 cup (120ml) Pure Maple Syrup, Grade A Dark
  • 1 tsp Maple Extract
  • 1 tsp Vanilla Extract
  • 2 tbsp (30g) Unsalted Butter
  • 1 cup (110g) Raw Pecans, roughly chopped
  • 2 tbsp Rolled Oats

Instructions:

  1. Heat the oven. Preheat to 180°C and line your baking sheet with parchment.
  2. Combine dry ingredients. Whisk 210g all purpose flour, 60g oat flour, 1.5 tsp baking powder, salt, and cinnamon. Note: Whisking aerates the flour for a lighter bite.
  3. Mix the wet ingredients. In a separate bowl, whisk 2 eggs, 120ml maple syrup, maple extract, vanilla, and 30g melted butter until smooth and slightly frothy.
  4. Form the dough. Fold the dry ingredients into the wet ones, then fold in 110g chopped pecans until no flour streaks remain.
  5. Shape the log. With damp hands, shape the dough into a log roughly 25cm long and 10cm wide on the baking sheet.
  6. Add the topping. Sprinkle the 2 tbsp rolled oats on top and press them gently into the surface.
  7. Initial bake. Bake for 25 minutes until the log is firm and golden brown.
  8. Rest and slice. Let the log cool for 15 minutes. Use a serrated knife to cut 1.5cm slices on a slight diagonal until you have about 20 pieces.
  9. Second bake. Arrange slices cut side down and bake for 10 minutes. Flip and bake for another 10 minutes until dry and crisp to the touch.
  10. Cool completely. Transfer to a wire rack. They will continue to firm up as they cool.