Heat your oven to 325 degrees.

In a small bowl, combine the flax with 6 tbsp. warm water, whisk, and set aside. Whisk every few minutes until the flax mixture thickens.

Meanwhile, in a large bowl, combine the oil, sugar, syrup, and vanilla. Stir in the flax mixture.

In a medium bowl, combine the flour, baking powder and salt.

Begin to pour the flour mixture into the liquid mixture, about 1 cup at a time, stirring well until clumps are removed before continuing to combine.

Fold in the cranberries and nuts.

Divide the biscotti into two long loafs, and place each on a baking sheet.

Bake the biscotti for 30 minutes, then remove from the oven to cool slightly, for about 10-20 minutes.

Slice the biscotti and place the slices back on the baking sheet; bake for an additional 5-6 minutes until golden. Flip, and repeat, baking for a final 5-6 minutes.

Cool the biscotti. Make a pot of fresh coffee, dip, and enjoy!