Cinnamon Chia Wiscotti

I just returned from a long trip and have been itching to share this recipe with you.  I made this before leaving home to have something portable (and safe) to eat while traveling.  This is basically a chia waffle dried like biscotti, so I named it a Wiscotti.

Cinnamon Chia Wiscotti

2 tablespoons melted salted butter
2 large eggs
1/4 cup sugar-free Cinnamon Da Vinci syrup
2 teaspoons Fiberfit Liquid
1 teaspoon ground cinnamon
1/4 teaspoon salt
3 tablespoons whole chia seeds

In a small bowl, whisk ingredients together in the order given.  Let sit 10 minutes.  Bake in a large (George Foreman Grill-sized) waffle iron until crispy.

Place waffle on a cookie sheet and bake in a regular oven at 200 for 2 hours until completely dry.  Remove from oven and let cool on cookie sheet.

Makes 1 Wiscotti with about 3 net carbs.

You can eat this right away or store it for later.  Mine was very good about a week after making it, stored in a plastic baggie.  It is fragile, though, so make sure it doesn’t get squashed unless you want to use it crumbled for cereal, which would be great, too!

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