Oatmeal Cookie Biscotti at Raw Test Kitchen

I made this Oatmeal Cookie Biscotti using Raw Test Kitchen recipe.
Definitely soooo yummy.

2 c almonds
1 c oat groats, soaked, divided
1/2 c dried cranberries, soaked
1/4 c agave nectar
1 t cinnamon
1/4 t sea salt

In food processor, pulse almonds into a flour. Remove from processor. Add half of oat groats to food processor and process until smooth. Place mixture in a bowl. Combine oat groat mixture with almond flour, seasoning, agave nectar and cranberries. Spread mixture on Teflex sheet. Dehydrate at 110 degrees overnight or 6-8 hours. Flip over and score into bars about 4 hours into the dehydrating time.

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