Quinoa Biscotti

There's nothing better on a winter evening than biscotti and something hot to drink.  These are delicious!  And if you can eat it, would probably be great with half dipped in melted chocolate.

Quinoa Biscotti

1 3/4 cups quinoa flour
1/2 tsp cream of tartar
1/4 tsp baking soda
3/4 cup toasted almond slivers or pieces ( or 3/4 cup dried fruit pieces)
1/4 cup olive oil
3/4 cup organic sugar
2T ground flax mixed with 6T water and cooked in microwave 1 min. or 2  eggs
1 T homemade vanilla

For quinoa flour, I grind sprouted, dried quinoa in a small blender (TriBest Personal Blender).  I usually use TruRoots sprouted quinoa.  If you don't have allergies you're trying to avoid cross contamination with, there are already ground quinoa flours you can buy.

Combine all ingredients and knead a few times until well mixed.  Divide dough into two pieces.  Line a cookie sheet with parchment paper and press each section of dough into a 12 x 4 inch rectangle that is about 1 inch high.  Bake at 300 degrees for 25 - 28 minutes or until set in the center and a nice golden color.  Cool until still warm, but not too hot to handle.

Cut crosswise into pieces about 3/4 inch thick.  Turn slices so a cut edge is down and rebake (still at 300 degrees) for about 15 minutes until edges are golden.  Cool completely.