Chia Seed Crackers

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Delicious, nutritious, low glycaemic, gluten free crackers – perfect for dips, etc

 

 

 

Chia” is the ancient Mayan word for strength and was a prized food for this ancient civilisation. The tiny seeds, which were valued for their energy-boosting properties, are highly nutrient dense, including protein, omega-3 essential fatty acids, fibre, magnesium and iron.

Chia can be used as an easy, nutritious addition to smoothies, mueslis and to make puddings.  They can also be used to create theses delicious, nutritious, low glycaemic, gluten free crackers – perfect for dips, etc

Ingredients

1 cup organic Chia seeds

3 cups of filtered water

Salt to taste

Method:

Soak chia seeds in a bowl with water for 20 – 30 minutes until a gel is formed.

Spread the gel onto baking paper in roughly 6 inch diameter shapes. A thinner layer will produce a crisper, lighter biscuit, great for using with dips. A thicker layer will produce a more solid biscuit. If making a thicker biscuit, it can be used as a flatbread and topped with your favourite healthy toppings.

Place in a dehydrator for 12 – 24 hours, depending on the thickness of the mixture. They can also be placed on baking paper (don’t use greaseproof paper, they will stick) and cooked in an oven, either on a setting of 40 degrees Celsius which will act as a dehydrator and retain a “raw” product, or on a temperature of 140 degrees Celsius, which will cook it.

When cooking, time varies a lot, depending on the thickness, but it can take up to 2 hours to cook at 140 degrees. When almost cooked through, it is a good idea to flip it over to help cook the centre and underside of the biscuit

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Judith Magee is an accredited and registered Homoeopath, Naturopath, Herbalist, Nutritionist and Health Educator, with post graduate training in Holistic counselling. With over 20 years spent in private practice, Judith provides safe, effective treatment for a wide range of chronic and acute conditions, combining the best of clinical experience with the latest in technology and integrative health advances.

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