With my family’s citrus trees blooming this season and having an abundance of tangerines, I wanted to try baking with them. Turns out, tangerine juice is just as delicious in baked goods as it is drinking it alone. This recipe can also be used with any citrus juice you prefer.
- ½ Cup Sugar Substitute (I used Granulated Stevia)
- 2 ½ Cups Almond Flour
- ½ Cup Coconut Flour
- 1 tsp. Cream of Tarter
- ½ tsp. Salt
- ½ Cup Butter
- 1 Egg
- 1 Cup Fresh Squeezed Tangerine Juice
- Optional Ingredients – Nuts, dried fruit, chocolate chips, etc.
- Preheat Oven to 425 Degrees (F).
- In a medium size bowl, sift the sugar substitute, Almond Flour, Coconut Flour, Cream of Tarter and Salt. Using a knife, cut the butter into the dry mixture. You can also use a pastry cutter.
- Once butter is cut in, make a well in the middle of the flour/butter mixture. Set aside.
- In separate small bowl, slightly mix the egg and then add in the tangerine juice.
- Pour the egg and juice mixture into the well of the flour/butter mixture. If adding any optional ingredients, do so now. The lightly stir the mixture, do not over stir or whip.
- Using parchment paper over your cookie sheet, place the dough in the middle and shape in to a rectangle. Once shaped, cut in to 8 triangles.
- Bake at 425 degrees for 10-15 minutes, edges will be slightly golden when done.
I hope you enjoy.
Please let me know if you have any questions or comments and feel free to leave any comments below.
Thank you for stopping by and I hope you come back soon.
PLEASE NOTE- Nutrition information is based on the basic recipe and does not include any ‘Optional Ingredients’.
NUTRITION: 16 Servings = 7g Net Carbs, 13g Fat and 6g Protein