Lemon Almond Biscotti with Dried Cranberries - Christina Cooks

Ingredients

• 8 tablespoons vegan butter
• 1/4 cup Suzanne’s Specialties brown rice syrup
• 6 tablespoons coconut sugar
• 2 teaspoons pure vanilla extract
• 1 tablespoon grated lemon zest
• 1 tablespoon fresh lemon juice
• 1 tablespoon finely ground chia seed
• 2 1/4 cups Lindley Mills Super Sprout Whole Wheat Flour or whole wheat pastry flour
• 1/8 teaspoon see salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 cup slivered almonds
• 1/2 cup dried cranberries (no sugar added)