Vegan coconut cranberry biscotti

Ingredients

For 1 serving

• All-purpose flour25 g
• Desiccated coconut6 g
• Dried cranberries8 g
• Brown sugar8 g
• Rice milk15 ml
• Coconut oil3 g
• Baking powder1 g

Contains: gluten,

Method

1. Preheat a conventional oven to 180 °C and line a baking tray with baking paper.
2. If the coconut oil is solid, melt it for a few seconds over low heat or in the microwave.
3. In a bowl mix the plain flour, desiccated coconut, brown sugar and baking powder, then add the rice drink and melted coconut oil and knead until you have a firm dough; work in the dried cranberries.
4. Shape a log about 4 cm wide and 2 cm high, place it on the tray and bake for 15 minutes, until golden and firm to the touch.
5. Let it cool for 5 minutes and cut it with a serrated knife into diagonal slices about 1 cm thick.
6. Lay the slices flat on the tray and toast for another 8 minutes, until golden on both sides; let them cool, and they turn crunchy.