Lemon Poppyseed Besan Biscotti

1 ¾ cups (210 grams) chickpea flour
⅔ cup Arrowhead Mills Rice and Shine Cereal Brown Rice Grits
1 tbsp lemon zest
¼ tsp citric acid (optional)
½ tbsp baking powder
½ tsp fine sea salt
¾ cup sugar
¼ cup ground flaxseed + ½ cup water or ½ cup aquafaba
¼ cup canola oil
1 tsp vanilla extract
1 tsp lemon extract
¼ cup poppy seeds

Preheat the oven to 300°F. Line a large baking sheet with parchment paper.
In a medium bowl, whisk together the flour, grits, baking powder, and salt.
In a large bowl, whisk together the sugar, aquafaba, oil, and extracts until blended. Add the flour mixture and poppy seeds, stirring until blended (dough will be stiff).
Divide the dough in half and place both halves on the prepared baking sheet. Using moistened hands, shape into two parallel rectangles, spaced about 3 inches apart.
Bake for 45 minutes, until golden and the centers are set. Let cool on the pan on a wire rack for 15 minutes.
Cut each rectangle crosswise into ½” slices. Place the slices flat, cut sides down, on the baking sheet. Bake for 20 minutes, until the edges are dark golden.
Turn off the oven and cool inside 1 hour, then remove to the counter and cool completely on the pan


Serving Size: Makes 12

Number of Servings: 12

Recipe submitted by SparkPeople user JO_JO_BA.