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! ;+)
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.