1 cup chopped strawberries
1 tablespoon water
1 tablespoon ground flaxseed
3/4 cup plus 2 tablespoons sorghum flour
1/2 cup arrowroot flour
1/4 cup quinoa flour
1 teaspoon xanthan gum
1 teaspoon baking powder
1/4 teapsoon fine sea or Himalayan salt
1/2 cup unrefined sugar
2 tablespoons coconut oil, softened
1 teaspoon vanilla extract
1/2 cup toasted almonds
1/4 cup mini chocolate chips

Put the strawberries and water in a small saucepan, bring to medium heat, then cook, mashing with a fork as they get soft, for about 20 minutes. The mixture should be thick like jam. Transfer the mixture to a small food processor or blender and puree until smooth. You want 1/2 cup (120mL) total. If it is more than 1/2 cup, continue cooking on medium heat until 1/2 cup is reached. Stir in the flaxseed and let cool to room temperature.

Preheat the oven to 325F. Line a baking sheet with parchment paper.

Put the sorghum flour, arrowroot flour, quinoa flour, xanthan gum, baking powder, and salt in a small bowl. Whisk until combined. Put the sugar, coconut oil, and vanilla extract in a stand mixer. Beat until smooth and well combined. Add the strawberry mixture. Beat until combined. Turn the mixer to low speed. Gradually add the flour mixture to the sugar mixture, beating until well mixed. The dough will be stiff. Use your hands to knead in the almonds and chocolate chips.

Transfer the dough to the baking sheet. Using lightly floured hands, form it into two logs, each about 8 x 3-inches. Bake for 25 minutes, until firm to the touch but not hard. Let cool on the baking sheet for 10 minutes.

Decrease the oven to 300F. Cut each log into 3/4-inch slices using a sharp knife—do not saw. Remove the parchment paper from the baking sheet. Put the slices on one side, cut-side down, and bake for 10 minutes. Turn the slices onto the other side and bake for 5 to 10 minutes, until toasted and firm. Transfer to a cooling rack to cool completely. The biscotti will continue to harden after they have cooled.