Add the beetroot purée*, melted Coconut Oil and milk to the dry mixture and mix in until the dough comes together.
Place the dough onto a baking tray and mould into a rectangle and pop into the oven at 170°C for 25 minutes.
Remove from the oven and allow to cool for 20 minutes, then slice it into 1” sections, lay flat and pop back into the oven for approximately 20 minutes until crisp.
Allow the biscotti to cool and enjoy them with a delicious hot chocolate, yoghurt or warm milk.
*to make the beetroot purée, simple whizz cooked beetroot in a blender until smooth.