• Preheat the oven to 300°F.
• In a small bowl, combine oat flour and baking powder.
• In a large bowl, use a fork to mash the banana. Add egg, peanut butter, and melted coconut oil. Stir until well combined and smooth.
• Add the flour mixture to the wet ingredient mixture. Stir to combine into a dough.
• Gently fold the blueberries into the dough.
• Divide the dough into two equal portions. Form each portion into a loaf about 1 to 1½” tall and 3” wide. Place the loaves on a lined baking sheet.
• Bake for 20 minutes. Remove from the oven and allow to cool.
• Cut each loaf into diagonal strips 1/2-1" thick. Place the slices cut side down on the lined baking sheet.
• Bake for 20 minutes. Turn the oven off and allow the biscotti to cool inside the oven. Do not remove the biscotti from the oven until it is completely cooled.

Optional Glaze

• Place carob chips and coconut oil in a microwave safe container. Microwave in 20 second intervals, stirring after each interval, until melted and smooth.
• You can either dip each piece of biscotti into the glaze, spread a thin layer on one side, or drizzle it on. Place the coated biscotti on a wire rack or parchment paper and let it cool until the coating has solidified.