THE GENMAICHA BISCOTTI
by the CAP Crew
2 cups gluten free oat flour (from about 2.5 cups rolled oats)
1 cup coconut flour
1/2 cup coconut flakes, toasted
3 tablespoons genmaicha, processed if coarse
1/2 teaspoon baking powder
1/4 teaspoon himalayan pink salt
1 cup coconut oil
1 teaspoon vanilla
1 orange, zested + 1/4 cup juice
3/4 cup honey
Combine dry ingredients in a large mixing bowl. Reserve. Heat coconut oil until melted and stir in vanilla, orange zest, juice and honey. Pour over dry ingredients and mix well.
Place dough on a parchment lined baking sheet in the shape of a rectangular log about 1” thick. Bake at 350º F for 15 minutes, remove from the oven. Reduce heat to 250º F. Gently cut dough log across into biscotti-sized pieces. Make sure to cut all the way through. Carefully flip each biscotti on its side and return to the oven (once it is pre-heated). Bake for an additional 15 minutes. Allow to cool.
Enjoy!
Alternatively, you can dehydrate at 125º F for 18-24 hours. In this case, slice the dough into biscotti-sized pieces before you put it in the dehydrator.
