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Orange Crisps




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


from Eating Well Magazine
Modified to GFCF by BL Olson


List of Ingredients




* 1/2 cup Mock Better Batter or other preferred gf flour blend
* 1/3 cup sugar
* 1/4 cup coconut butter, melted
* 1/2 teaspoon freshly grated orange zest
* 2 tablespoons orange juice
* 2 teaspoons vanilla extract

Recipe



1. Position racks in upper and lower thirds of oven; preheat to 300°F. Coat 2 large baking sheets with cooking spray.

2. Mix flour, sugar, coconut butter, orange zest, orange juice and vanilla in a medium bowl until smooth. Spread 1 tablespoon of batter into a 2 1/2-inch circle on the prepared baking sheet. Repeat with the remaining batter, making 6 cookies per baking sheet, spacing them about 4 inches apart.

3. Bake the cookies until lightly browned around the edges,
switching the pans back to front and top to bottom once halfway through, 16 to 18 minutes. Immediately and carefully transfer the cookies from the pan to a wire rack using a thin metal spatula. Let cool completely.

Tips & Notes

* Make Ahead Tip: Store cookies in an airtight container, with parchment or wax paper between layers, for up to 2 days.

Serving Suggestion: To make your own citrus fruit salad, remove the skin and white pith from oranges and grapefruit with a sharp knife. Working over a bowl, cut the segments from their surrounding membranes. Squeeze juice in the bowl before discarding membranes. Toss the segments with citrus zest if desired. Or look for jarred prepared
fruit salad in the market's produce section.

Nutrition

Per serving (1 cookie, 1 cup fruit) : 128 Calories; 4 g Fat; 3 g Sat;
10 mg Cholesterol; 22 g Carbohydrates; 2 g Protein; 2 g Fiber; 15 mg
Sodium; 6 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 fruit, 1/2 other carbohydrate, 1 fat