Goji, Pistachio And Dark Chocolate Biscotti

• 1 cup quinoa flour
• 3/4 cup oat flour (+ extra for dusting)
• 2/3 cup Natvia
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/4 cup goji berries
• 1/3 cup raw pistachios, shelled
• 100g Lindt 85% cocoa dark chocolate

1. Preheat oven to 175c. Line a baking sheet with parchment paper and set aside. In a large bowl, sift together quinoa flour, oat flour, Natvia, baking powder and salt. Whisk together vanilla and eggs in a separate bowl. Make a well in the center of your dry ingredients and pour in the wet. Mix until all ingredients are just combined, then fold in goji berries and pistachios
2. Transfer dough to a well-floured counter and roll into a log. Place log on baking sheet and flatten to a shape that's around 30cm long x 10cm wide. Bake log for 20 minutes and allow to cool for half an hour. Reduce oven temperature to 165c.
3. Using a long serrated knife, cut biscotti on a 45 degree angle into 1.5cm slices. Arrange biscotti on baking sheet (cut side down) and bake for 7 minutes. Turn slices over and bake for another 7 minutes. Remove from oven and let cool completely.
4. Break chocolate into small pieces and place in a microwave-safe bowl. Microwave for 30 seconds, stir, and repeat in 10 second increments until chocolate is fully melted. Transfer to a shallow plate and dip base of biscotti into chocolate. Allow the excess to drip off and place upside down on a plate to set. Repeat with remaining pieces and serve on the side with coffee or tea.

quinoa flour, flour, natvia, baking powder, salt, vanilla, eggs, goji berries, pistachios, chocolate

Taken from www.yummly.com/recipe/Goji_-Pistachio-and-Dark-Chocolate-Biscotti-1081204 (may not work)