Ingredients: 1 package Zemas Gluten-Free Multigrain Pancake & Waffle Mix 2 T. grapeseed oil (or melted dairy free butter, coconut oil) ¼ cup + 2 T. date syrup (or pure maple syrup) 2 eggs* ½ t. pure vanilla extract 1 bag (.35 oz.) freeze-dried raspberries, ground** 2 bars NibMor Dark Chocolate Bar, roughly chopped into pieces 1 t. palm sugar(or date sugar, maple sugar) ½ c. sunflower seeds or chopped walnuts (optional)
Instructions: Preheat oven to 325 degrees F. Line a baking tray with parchment paper.
In a mixing bowl combine grapeseed oil, date syrup, eggs (or substitute) and vanilla, and whisk until thoroughly combined. Stir in Zemas mix and combine well. Fold in the ground, freeze-dried raspberries, seeds/nuts and dark chocolate.
Split the biscotti dough into two equal halves and place them on the tray lined with parchment. Using slightly wet fingertips, shape each of the halves into 2 longs, approximately 12 inches long and 3 inches wide.
Sprinkle the tops with the palm sugar. Bake for 20 minutes. Cool for 15 minutes.
Turn oven down to 300 degrees F. Using a serrated knife, slice the logs into pieces about ½ “ wide and lay them flat onto the cookie sheet. Bake for 12-15 minutes, take them out and flip them over then bake for another 12-15 minutes.
Let cool on a wire rack. Store in an airtight container for up to two days. Great for a housewarming gift during the holidays.
**To grind freeze-dried fruit, place in a coffee grinder in batches