Orange Wiscotti

Here’s another Wiscotti variation.  I had this one for lunch and my BGL really liked it: it was 77 two hours later.  My taste buds were pretty happy with it, too!  8+d

Orange Wiscotti

2 tablespoons melted salted butter
2 large eggs
1/4 cup sugar-free Orange Da Vinci syrup
2 teaspoons Fiberfit Liquid
1/4 teaspoon orange extract
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.  (Make sure the waffle iron is hot, then pour batter in slowly, covering entire surface; spread with a spoon to cover bare spots.)

Place waffle on a cookie sheet and bake in a regular oven at 200 for 2 hours until completely dry.  (You can do 2 at a time and bake for 3 hours.)  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.  I store mine in quart-size baggies and have saved them for up to a week.  I made this one with the raspberry one yesterday and saved the orange for today’s lunch.  I love having a lunch or snack that I can just grab and eat when I’m busy!

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