Zemas Gluten-Free Cocoa Teff Pancake & Waffle Mix 2 T. grapeseed oil (or melted dairy free butter, coconut oil) 1/3 c. pure maple syrup 2 eggs* 1⁄2 t. pure vanilla extract 1⁄2 c. dried cherries, roughly chopped 1⁄2 c. sunflower seeds or walnuts 2 Nibmor Dark Chocolate Bars with Cacao Nibs, roughly chopped into pieces(or any other dark chocolate bar) 1 t. palm sugar
Instructions: Preheat oven to 325. Line a cookie sheet with parchment paper.
In a mixing bowl combine grapeseed oil, maple syrup, eggs(or chia eggs) and vanilla.
Whisk until thoroughly combined.
Stir in Zemas mix into the wet ingredients and combine.
Fold in the dried cherries, sunflower seeds/walnuts and dark chocolate.
Split the biscotti dough into two equal halves and place them on the cookie sheet lined with parchment.
Using slightly wet fingertips, shape each of the halves into 2 logs, approximately 12 inches long and 3 inches wide.
Sprinkle the top of each log with the palm sugar and bake for 20 minutes.
Remove from oven and cool for 15 minutes and reduce oven to 300.
Using a serrated knife, slice the logs into pieces about 1⁄2" wide and lay them flat on 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.
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