Biscotti alla granola senza glutine

Ingredienti

• 1/2 cup warm water
• 1 tablespoon ground flax seeds or ground chia seeds
• 12 ounces dairy-free (gluten-free granola)
• 1/3 cup + 1 tablespoon brown rice flour
• 1/4 cup tapioca starch
• 1 teaspoon baking powder
• 3/4 teaspoon xanthan gum
• 1/4 teaspoon salt
• 1/2 cup agave nectar (can sub another liquid sweetener)
• 1/4 cup sunflower (safflower, or grapeseed oil)
• 1 teaspoon molasses
• 1 teaspoon vanilla extract
• 1/2 cup dairy-free chocolate chips

Preparazione

1. 1

   Preheat your oven to 350°F or 325°F for a convection oven, and line a baking sheet with parchment paper.

2. 2

   In a small bowl, whisk together the warm water and flax or chia seeds.

3. 3

   In a large bowl, whisk together the granola, rice flour, tapioca starch, baking powder, xanthan gum, and starch.

4. 4

   In a mixing bowl, mix the agave, oil, flaxseed mixture, molasses, and vanilla with a hand mixer for a few minutes.

5. 5

   Add the dry ingredients to the wet ingredients, and mix just until combined. The dough will absorb the liquid as it sits. Fold in the chocolate chips, if using.

6. 6

   With a 1-ounce scoop, scoop the cookie dough onto your prepared baking sheet.

7. 7

   Bake the cookies for 10 minutes or until golden brown around the edges.

8. 8

   Store the cookies in an airtight container at room temperature for up to three days.