Coconut Almond Biscotti

Yields: 8-10 slices



Start soaking the flax eggs, 2 tbsp flax meal in 4 tbsp water for 15 minutes. Add the hot melted butter and sugar to a mixing bowl and whisk it. Next add the vegan milk. Keep whisking then add the rest of the ingredients and slowly fold together to form a dough. It should be very thick as you have to make a loaf from it. If you need a little bit more vegan milk, add it a tbsp at a time. Make a ball with that dough and put it back in the mixing bowl with a cloth over it. Put in the fridge to chill for 30 minutes.

Once you remove the dough, form it into a well shaped loaf (see picture below) that's about 4 inches across and 2 inches high. Top with some coconut shreds and sliced almonds.

Bake the loaf for 15 minutes on 300F, remove it from the oven, let it cool for 10 minutes, then slice it. Bake the slices individually after, browning on both sides for 10 minutes at 400F or until it's toasty brown.