The Genmaicha Biscotti
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 PLUS 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 350F for 15 minutes, remove from the oven. Reduce heat to 250F. 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. Alternatively, you can dehydrate at 125F for 18-24 hours. In this case, slice the dough into biscotti-sized pieces before you put it in the dehydrator.