Vegan Gingerbread Biscotti with cranberries, almonds, candied ginger

Wet:

• 1 Tbsp blackstrap molasses
• 1/4 cup non dairy milk
• 2 tsp chia seed meal or 1 tbsp flax seed meal
• 1/4 cup sugar 1 tbsp more for sweeter
• 3 tbsp almond butter or peanut butter
• 1 tsp oil or use more almond butter
• 1 tsp vanilla extract

Dry:

• 1 cup wheat or Spelt flour
• 1.5 to 2 tsp gingerbread spice or use 1 tsp ginger, 1/2 tsp cinnamon, a generous dash of ground nutmeg, clove and black pepper
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1/4 tsp baking soda

Addins:

• 1 to 2 tbsp dried cranberries
• 1 to 2 tbsp finely chopped candied ginger
• 1 to 2 tbsp almond slivers or chopped pistachios