INGREDIENTS

2 cups milled oats (old-fashioned or quick-cooking)

1/4 cup of all purpose flour or buckwheat flour (for gluten free version)

1 teaspoon of soda in 2 tbl spoon of lemon juice or natural cranberries juice

½ teaspoon fine sea salt

1 teaspoon vanilla extract

3 eggs

⅔ cup chopped pecans or walnuts

1 cup of dry fruits ( cranberries, cherries, raisins, currants )

½ cup coconut sugar or packed light brown sugar

½ cup plain nondairy or dairy milk

2 tablespoons virgin coconut oil, melted, or vegetable oil of choice

INSTRUCTIONS

1. Process the oats into a fine flour; transfer to a large bowl and mix with all the dry ingredients; sugar salt and flour.

2. Separately whisk the eggs, milk, vanilla, oil, soda and lemon juice

3. Add wet mixture into the dry oat mixture, stirring until well-blended.

Then add dry fruits and nuts – mix gently.

4.Place dough on large baking sheet with parchment paper, using moistened hands and shape into one or two parallel rectangles.

1. Bake in preheated 325°F for 25 to 30 minutes or until golden.

2. Cut rectangles slices. I like the biscotti when its crispy outside but a little soft inside.

If you like it all crispy, then place again into the oven sliced and bake for 15 minutes or until edges are dark golden.