In a large bowl, mix together the flour, sugar, baking powder and salt.

In a separate bowl, whisk together the apple sauce, melted coconut oil, non-dairy milk and vanilla until well blended. If the coconut oil re-hardens from the cold milk, warm it up for a few seconds in the microwave.

Add the wet ingredients, the chopped craisins and pistachios to the flour mixture and mix until a dough forms. The dough may seem dry at first, but should come together into a moist dough after mixing.

Place the dough in the fridge and allow it to cool for about 10-15 minutes.

Once the dough has cooled, form it into one log (about 15x4 inches and about 1 inch high) on your prepared baking sheet. The dough may be sticky, so wet your hands with cool water to handle the dough more easily if necessary.

Bake the log for 35 minutes or until it's light brown.

After it has cooled for 10 minutes, cut the log into ¾ inch thick slices. Lay the slices on their sides on the parchment paper.

Bake the slices for approximately 20 minutes. Then flip the biscotti over and bake another 15-20 minutes or until dry. They should be slightly golden and not super soft. As they cool they will continue to harden, so be careful not to over bake.