These chia seed crispbread crackers are made with just a few simple ingredients and are the perfect homemade cracker. They are addictive, nutritious and satisfying all at the same time and incorporate chia seeds, which are so versatile and easy to work with, while also adding some amazing nutritional qualities.
Nutritionally these crackers are high in fibre, omega 3 fatty acids and plant-based protein, while low in carbohydrate and free of sugar. As a result they are extremely satisfying and great for your digestive system and will keep you feeling full for longer as all the fibre and healthy fats will have your body releasing the energy more steadily.
These crackers are suitable for being on the go, for wine & nibble nights, mezze platters and are great for kids too.
The key to a nice batch of crispy, but not burnt, crackers are to spread the dough evenly on the parchment paper. The chia seeds gives the dough a gooey consistency and can be a little difficult to work with if you don’t have a good non-stick parchment paper, but if you do they will slip right off the paper after baking without any problems. Personally, I use the baking products from the brand If You Care, from WholeFoods. I love this eco brand, which is free from bleach – a common nasty in many baking products – while having excellent non-stick qualities. If cutting the dough is too hard, you can try to bake it for 5 minutes first and then cut a pattern of squares, which will make the crackers look more neat afterwards.
For a gluten free version, see my substitution notes below
- Crush and sprinkle on salads as a healthy & flavorful substitute to croutons
- Serve with drinks/cocktails as a base for canapés
- As a healthy alternative to chips & crackers and served with dips, like guacamole or hummus
- Topped with soft goats cheese or camembert & blackberry jam
- Serve with soup instead of breadsticks
- As substitute for bread at breakfast, served with eggs or topped with nut butter & a dab of honey
- ¼ cup chia seeds
- ¼ cup sunflower seeds
- ¼ cup pumpkin seeds
- ½ tsp sea salt
- ¼ cup oats (gluten free, or buckwheat flakes)
- 2 tbsp flax seeds
- 1 cups filtered water
- ¼ cup unrefined wholegrain spelt flour (for gluten free substitute use buckwheat flour)
- 2 tbsp extra virgin olive oil
- Preheat oven to 150C/300F
- Combine all ingredients in a bowl and mix well using a spoon
- Let the mixture sit for about 30 mins as this allows the chia seeds to absorb some of the moisture, making it a thick dough
- Spread the dough out on a piece of non-stick parchment paper. Place a second piece of parchment paper on top of the first one and roll the dough as thin as possible using a rolling pin. Getting the right thickness can be a little tricky as the chia seeds can be quite gooey. Using a good non-stick parchment paper is essential.
- When the dough is rolled thin, remove the top piece of parchment paper carefully to avoid messing up the thin dough.
- Cut the dough into small squares using a knife or pizza cutter
- Place in preheated oven and bake for 30-40 minutes until golden brown and crisp
- Let them cool for 5 mins before breaking them up into small squares. Then serve.