1/4 cup light olive oil
3/4 cup white sugar
1 teaspoons vanilla extract
1/2 teaspoon almond extract
1 tablespoons flax meal mixed with 6 tablespoons water
1-3/4 cups all purpose flour
1/8 teaspoon sea salt
1 teaspoon baking powder
1/2 cup dried cranberries
1/2 cup fresh or dried pomegranate seeds
1/2 cup crystallized ginger, diced
1-1/2 cups pistachio nuts

Preheat the oven to 300 degrees F. In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then flax meal mixed with water. Combine flour, salt, and baking powder; gradually stir into wet mix. Mix in cranberries pistachio, ginger and nuts by hand. Divide dough in half. Form two logs (about 12x2 inches) on a cookie sheet that has been greased or lined with parchment paper. Dough may be sticky; wet hands with water to handle dough. Bake for 25-30 minutes or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F. Cut logs diagonally into 3/4 inch thick slices. Lay cut side down on cookie sheet. Bake again for approximately 8 to 10 minutes, or until dry; cool. Store in air-tight container for weeks--if they can stay in the jar that long!

I have to credit my brother, Colin, for the fresh pomegranates in the batter. I had just peeled a pomegranate and was standing in the kitchen snacking as I debated what to add to the cranberry biscotti I was making for my dad (his favorite--with the ginger and cranberry combo, I couldn't keep him away from the biscotti).
Ambling into the kitchen to grab some food, my brother asked me what I was doing then offered “What about pomegranates?” And so, the pomegranate seeds found their way into my biscotti, adding a nice touch to the pistachio, cranberry and crystallized ginger. Though vegan and gluten-free, it still has the texture of good old fashioned Italian biscotti, making it the perfect treat on Father's Day for my dad, who is a health food nut but still crazy about my biscotti.