This granola biscotti recipe stands out from the rest with an added crunch. Our friend Moriah Brooke from Elle Fait added our granola to this biscotti recipe and we are obsessed! 



1 egg

2 Tbsp honey

3 tbsp coconut sugar

1/2 coconut oil, softened

1/2 tsp baking powder

1 cup cassava flour

1/3 cup Purely Elizabeth Grain-Free Banana Nut Granola


Preheat oven to 350 F. Line a baking sheet with parchment paper. In a large bowl mix together egg, honey, coconut sugar, and coconut oil. Stir in baking powder and cassava flour until well combined. Fold in granola pieces. Mold the dough into a large loaf shape on the baking sheet (chill in the fridge for 15 minutes if the batter is too soft to mold, or add another tbsp of flour). Bake in the preheated oven for 15 minutes. Remove and slice in half lengthwise, and then 4-5 times width-wise into 8-10 total pieces with a sharp knife, wiggling a little space between each slice. Return to the oven and bake for an additional 15-20 minutes, or until crisp. Cool on a wire rack and then enjoy!