gingerbread biscotti (vegan & gluten-free) Something Vegan

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RECIPE
2 cups gluten-free oat flour
1/2 cup rice flour
1/4 cup organic sugar
1 Tbsp. tapioca starch
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. salt
3 Tbsp. molasses
3 Tbsp. oil (vegetable, canola, or light olive)
3 Tbsp. almond milk
1 tsp. vanilla extract
Drizzle:
1/2 cup organic powdered sugar
1/ 2 Tbsp. almond milk
1/2 tsp. vanilla extract
Preheat the oven to 350 degrees Fahrenheit. To a bowl, add oat flour, rice flour, sugar, tapioca starch, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Stir well. Add molasses, oil, almond milk, and vanilla. Stir well. Shape the dough into two flat loaves, and place on a pan lined with parchment paper. Bake 20 minutes. Remove from the oven and let cool about 10 minutes. Carefully slice into 12 pieces, and place back on the pan cut-side-down. Bake 10 more minutes. Flip each cookie over and bake 10-12 more minutes. Let cool. To make the drizzle—to a bowl, add powdered sugar, almond milk, and vanilla. Whisk until smooth. Drizzle over the cooled cookies. Makes one dozen.

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