Spiced Wattleseed Crisps - thin, crispy and gently spiced.
This is how it rolls in my world.
I started making these low carb, grain and sugar free crisps as buttery, coconut crisps - almost ANZAC like in flavour.
Halfway through the process, I found myself thinking that they might be nice as chocolate instead, and then considering the addition of delicious wattleseeds...and then adding a drop of Cassia oil for that final depth of flavour.
Buttery, coconut crisps they're not.
Incredibly tasty, they totally are, and at just over 1 gram of net carbs per crisp, you can indulge in a couple with your coffee.
Enjoy!
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Head over to my Wellness page to grab it now.
Ingredients
Makes 16
60 grams of butter
70 grams of Swerve or sweetener of choice
2 teaspoons of molasses
1/4 teaspoon of xanthan gum
25 grams of almond meal
25 grams of desiccated coconut
10 grams of raw cacao powder
1 Tablespoons of roasted wattleseeds
1 drop of Cassia oil
Method
Pre-heat oven to 170 degrees C
Place butter, wattleseeds, sweetener and molasses in a saucepan on the stove and melt over a gentle heat.
Continue heating until all of the sweetener has dissolved and then let it sit for five minutes.
Take the xanthan gum and sprinkle it over the surface, very quickly whisking it in to avoid lumps.
Add all other ingredients and mix well.
The mixture will thicken slightly after a few minutes, so don't worry if it seems thin.
Place spoonfuls of mixture on a lined baking tray, leaving about 5cm of space in between for crisps to spread.
Roll each spoonful into a ball and then flatten with your fingers.
Bake for 10-15 minutes, keeping a very close eye on the edges to make sure they don't burn.
Let crisps cool fully on the tray once it's out of the oven.
You can eat them as is, or finish with a drizzle (or dunk) of dark chocolate.
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