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Blondie Biscotti
Gluten Free ~ Dairy Free ~ Flavor Full

Dry Ingredients:
1 1/2 cup millet flour
1/2 cup brown rice flour
1/2 cup quinoa flour
1 1/2 tsp baking soda
1 tsp sea salt
1 tsp xanthan gum
2 tsp ground cinnamon
Pinch of cardamom (optional)

Wet Ingredients:
1/3 cup sunflower seed butter (unsweetened)
1/2 cup palm shortening
2/3 cup raw honey
1/2 tbsp vanilla extract
1/2 tbsp almond extract
2 eggs
2-4 tablespoons milk substitute (almond milk, coconut milk or other)

Other:
1/2 cup nuts or dried fruit (I recommend sliced almonds, cranberries)
1 baking sheet

Preheat oven to 350 °F

Preparation:
Combine all dry ingredients together in a large mixing bowl, except for the nuts and dried fruit. In a smaller bowl, thoroughly blend wet ingredients. Start with 2 tablespoons of milk substitute. The remaining 2 tablespoons may be used later as needed. When you are finished, the mixture should be as smooth as possible, though some shortening may remain visibly separated.

Blend the contents of the smaller bowel into to the dry mixture, manually. Add the nuts and dried fruit as you mix. This should produce a firm dough that does not crumble. Add 1-2 more tablespoons of milk substitute as needed.

On a pre-greased baking sheet (I used the palm shortening), form the dough into a log approximately 2 inches in height. Use any desired length and width. Bake at 350 °F for 25 minutes (or until middle is dry when you insert a toothpick). Remove from oven and cool for 30 minutes. Gently cut cross-wise, making 1 inch wide pieces. With space between slices, place baking sheet back into the over at 250 °F for 20 minutes. Watch closely to avoid burning biscotti.

Remove. Cool. Enjoy.

For those with a sweet tooth, consider a glaze:
1 cup powdered palm sugar
1/2 tsp ground cinnamon
Milk substitute (unsweetened)

Combine palm sugar with cinnamon, or another desired spice. Using a whisk, slowly blend milk substitute into mixture 1-2 tbsp at a time, until desired consistency is reached. Pour over cooled biscotti and let set.

Dr. Kaley Bourgeois