Raspberry Wiscotti

Hungry for something crunchy?  Me, too!  So I came up with another Wiscotti flavor to munch on.  But you have to plan ahead because it takes awhile to make!  ;+)

Raspberry Wiscotti

2 tablespoons melted salted butter
2 large eggs
1/4 cup sugar-free Raspberry Da Vinci syrup
2 teaspoons Fiberfit Liquid
1/4 teaspoon raspberry 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.

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