These crispy quinoa biscotti are a nutrient-rich twist on the classic Italian treat, enriched with quinoa, flax, almonds, and cranberries for a wholesome, slightly sweet flavor. Twice-baked to perfection, they offer a golden crunch that pairs beautifully with coffee or tea. Naturally packed with protein, fiber, and healthy fats, they're a delicious and nourishing snack any time of day.
- Preheat oven to 300°F (150°C) and line a cookie sheet with parchment paper.
- Combine flaxseed meal and water; let sit for 5 minutes.(5 hours)
- Whisk quinoa flour, baking powder, salt, cranberries, and almonds.(3 minutes)
- Whisk oil, sugar, flax mixture, and vanilla. Stir in dry ingredients until blended.(3 minutes)
- Form two 12×2-inch logs on the sheet. Bake for 23-25 minutes until set. Cool for 15 minutes.(40 minutes)
- Cut into ½-inch slices. Bake cut-side down for 12-14 minutes until golden and crisp.(14 minutes)
- Let cool completely to crisp up.
