1 tablespoon water, or as needed (optional)
1/4 cup coconut milk
2 tablespoons chia seeds
1 teaspoon vanilla extract
1/2 cup coconut oil, chilled
2 cups all-purpose flour
1/2 cup white sugar
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon ground ginger
3/4 teaspoon salt
1/2 cup finely chopped pecans
1/4 cup hemp seed hearts
Preheat the oven to 175 degrees C (350 degrees F). Line
parchment paper onto a baking sheet.
Into a measuring cup, zest the lemons and juice them while
adding water as required until you get seven tablespoons of
liquid. In a bowl, mix together vanilla extract, lemon zest, chia
seeds, lemon juice, and coconut milk. Reserve for about 10
minutes to thicken.
On a work surface, dice the chilled coconut oil. In the bowl of a
food processor, mix together, flour, ground ginger, sugar, salt,
baking soda, and cream of tartar and pulse to blend. Pour in
coconut oil and then pulse until the resulting mixture looks like
Pour in the coconut milk mixture and then pulse
until the dough starts to clump and forms a ball.
Onto a work surface that lightly floured, flip out the dough and
then gently knead in hemp seeds and pecans to distribute. Divide
the dough into two equal portions. Roll or pat each into a oneinch thick round.
Chop into eight wedge-shaped pieces and
transfer into the baking sheet prepared.
Bake for about 25 to 30 minutes in the oven until the tops spring
back when pressed lightly.
Calories: 196 calories;
Total Fat: 11.8
Total Carbohydrate: 21.3