1/4 C. Blanched Almond Flour
1/4 C. Ground Flax Seeds
1/4 C. Sesame Seeds
1/4 C. Pumpkin Seeds, Ground
1/4 C. Sesame Seeds, Ground
1/4 C. Shredded Coconut, unsweetened (plus 1 T., for garnish)
1 tsp. Ground Cinnamon (plus 1/2 tsp., for garnish)
1/2 tsp. Ground Nutmeg
1/4 tsp. Cayenne Pepper (nice for a little kick, but not necessary)
1/4 C. Water
2 T. Melted Coconut Oil (use Virgin, for a more coconutty flavor)
1-2 T. Pure Maple Syrup, optional (this can be added for a little extra sweetness, but is not necessary)
- Preheat oven to 375F.
- Mix dry ingredients in a medium bowl.
- Add water, oil, and maple syrup (if using) and mix to combine. You should end up with a slightly wet, sticky mixture.
- Onto a silpat, or parchment paper, lined baking sheet drop the dough by the tablespoonful (I used a small ice cream scoop for easy removal), spacing the crisps about 2 inches apart.
- Cover the dough with a piece of parchment paper and flatten (as thin as possible), using a rolling pin or the bottom of a measuring cup. Remove parchment paper and make sure chips are evenly flattened.
- Sprinkle crisps with additional coconut and cinnamon, making sure to distribute evenly.
- Bake 10 minutes (check after 5 minutes to check for doneness; you may want to rotate for even baking), until crisp.
- Transfer the pan to a wire rack and let the chips cool on the pan for 5 minutes, then transfer them to the rack and let cool completely.
- Repeat with the remaining dough.
Makes 24 chips
|Ready for the oven.|
Note: As with other indulgent recipes, please eat in moderation and use these for special occasions. These are addictive and it is easy to lose count during consumption...consider yourself warned.