Ingredients
16
16 servings
- •2 lemons
- •1 tablespoon water, or as needed (Optional)
- •¼ cup coconut milk
- •2 tablespoons chia seeds
- •1 teaspoon vanilla extract
- •½ cup coconut oil, chilled
- •2 cups all-purpose flour
- •½ cup white sugar
- •2 teaspoons cream of tartar
- •1 teaspoon baking soda
- •1 teaspoon ground ginger
- •¾ teaspoon salt
- •½ cup finely chopped pecans
- •¼ cup hemp seed hearts
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Zest lemons. Juice lemons into a measuring cup, adding water as needed, until 7 tablespoons liquid is reached. Combine lemon zest, lemon juice, coconut milk, chia seeds, and vanilla extract together in a bowl; set aside to thicken, about 10 minutes.
- Dice chilled coconut oil on a work surface. Combine flour, sugar, cream of tartar, baking soda, ground ginger, and salt together in the bowl of a food processor; pulse to combine. Add coconut oil and pulse just until mixture resembles coarse crumbs. Add coconut milk mixture and pulse just until dough begins to clump and form a ball.
- Turn dough out onto a lightly floured work surface; gently knead in pecans and hemp seeds to distribute. Separate dough into 2 equal portions; pat or roll each into a 1-inch thick round. Cut into 8 wedge-shaped pieces and place onto the prepared baking sheet.
- Bake in preheated oven until tops spring back when lightly pressed, 25 to 30 minutes.
Nutritional Facts
Per 16 servings
- Calories: 196
- Carbohydrate: 21g
- Fat: 12g
- Fiber: 2g
- Protein: 3g
- Sugar: 7g
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