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!

This entry was posted in Chia Seed Recipes. Bookmark the permalink.