Sprouted Quinoa Flour Cranberry Biscotti

Preheat your oven to 300°F (150°C).

Line a large cookie sheet with parchment paper.

In a medium bowl, whisk together the quinoa flour, baking powder, and fine sea salt until well combined. Stir in the dried cranberries and chopped almonds into the flour mixture.

In a separate large bowl, whisk together the oil/melted ghee eggs, and vanilla extract until smooth and well combined.

Gradually add the flour mixture into the wet ingredients stirring until a cohesive dough forms.

Transfer the dough onto the prepared cookie sheet.

Use damp hands to shape the dough into two 12x2-inch rectangles that are about 3/4 inch thick.

Bake in the preheated oven for 24-25 minutes, or until the biscotti are golden brown and set in the center.

Once baked, remove the cookie sheet from the oven and allow the biscotti to cool on the sheet for about 15 minutes, or until they can be handled easily.

Transfer the biscotti from the sheet onto a cutting board by peeling off the parchment paper.

Use a large, sharp knife to cut the biscotti into slices about 1/2-inch thick.

Place the sliced biscotti back onto the cookie sheet. Bake for an additional 12-14 minutes, or until they are golden and dry.

Transfer the baked biscotti onto a cooling rack and allow them to cool completely.
The biscotti will crisp up further as they cool.