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Vegan Gluten-Free Lemon Almond Biscotti

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Ingredients

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Instructions

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. Combine the flaxseed meal and water in a small bowl. Let sit for 5 minutes to thicken.
  3. In a large bowl, whisk together the melted coconut oil, lemon juice, monk fruit sweetener, thickened flax mixture, and vanilla extract.
  4. In another bowl, whisk together the oat flour, almond flour, baking powder, and sea salt.
  5. Stir the dry ingredients into the wet ingredients until a thick dough forms.
  6. Divide the dough in half and shape each half into a rectangle about 1/2 inch thick on the prepared baking sheet.
  7. Bake for 25 minutes.
  8. Remove from the oven and let cool for about 20 minutes.
  9. Using a serrated knife, slice the loaves into biscotti. Arrange the slices cut side up on the baking sheet.
  10. Bake for an additional 12 minutes, or until golden brown and crisp.
  11. Allow the biscotti to cool completely before serving. They will continue to crisp as they cool.

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