Ingredients:
1 cup plant based milk
3 bags earl grey tea
1 1/2 cups almond flour
1 cup brown rice flour
1/2 cup tapioca starch
1/4 cup coconut sugar
1 tsp baking powder
pinch of salt
1/4 cup dairy free dark chocolate chips (you can sub chopped nuts or dried fruit)
Method:
1. Preheat oven to 350F.
2. Heat your milk in a saucepan and remove from the heat just before it begins to boil. Add in your tea bags and steep for 4-5 minutes.
3. In a mixing bowl, combine all the dry ingredients minus the chocolate chips. Pour in your steeped milk and mix. Fold in your chocolate chips.
4. Transfer to a parchment or silicone lined cookie tray. Form into a long rectangle and bake for 25 minutes.
Allow to cool for about 5 minutes before slicing into 1 inch rectangles. Flip the biscotti's onto one side and bake for another 20 minutes.
5. Remove from the oven, flip them to the other side, and bake for another 12-15 minutes until they are golden and crisp.
6. You can dip the ends in some melted dark chocolate or just enjoy them as they are (either way delicious). Store in an airtight container at room temperature. Enjoy :)
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