Ingredients [ Makes 16-18 ]
1 cup rice flour (brown or white)
½ cup honey*
½ cup dried cranberries
1 teaspoon of vanilla extract**
1 teaspoon baking soda
3 tablespoons of ghee
Add 1 tablespoon of your favorite Protein Powder for a fueled up biscotti!
*Honey is an Avoid for Type AB & O non-secretors; substitute agave syrup.
**Vanilla is an Avoid for Type O non-secretors.
Preheat your oven to 350º F.
Whisk together the egg with the vanilla and honey until well combined.
In the bowl of an electric mixer fitted with a paddle attachment, mix the egg mixture with the flour, ghee, and cranberries. Add the baking soda at the end. The dough should be thick and bread-like. If it is too loose, add a little bit of flour, a tablespoon at a time.
On a floured surface, shape the dough into a little log about 7 x 3 in. and bake in the oven for 18-20 minutes.
Get the biscotti log out, allow to cool for a few minutes, and reduce the heat of the oven to 300ºF.
With a serrated knife, cut it into slices .5-.7in thick.
Lay the slices in the baking tray and bake for 10 minutes or until golden brown.
Allow the biscotti to cool completely before packing and eating. Enjoy!