These chia seed crispbread crackers are made with just a few simple ingredients are are addictive, nutritious and satisfying all at the same time. If you’re a regular reader in here, you probably know how much I love chia seeds – they’re so versatile and easy to work with and add some fabulous nutrition to anything they’re added to.
Well, my latest experiment using these super seeds resulted in these crispbread crackers, which are one of my favorite snack recipes right now. They turned out so well and I’ve already made several batches over the course of just a couple of weeks as they’ve been made for picnics, wine & nibble nights & meze platters… they have never not been a hit! I guess one of the perks of developing a new recipe is the excuse to test it just one more time. Ha!
I’ve been bringing these crackers with me on busy days for when I get hungry and I love how filling just a few of these are. They’re a perfect snack for when you’re on-the-go and, needless to say, full of amazing nutrition and a great way to increase your intake of the healthy omega 3 fats.
Made from a very simple mix of different seeds, a little extra virgin olive oil and a small amount of unrefined wholegrain spelt flour, these healthy crackers are full of great nutrition. They are very high fiber & healthy omega fats and plant-based protein, while low in carbohydrate and free of sugar. All in all, they fill you up and give your body’s digestive system lots to work with, meaning you’ll feel full for longer as your body releases the energy more steadily without raising your blood sugar levels too much. If you are gluten free, you can easily use buckwheat flour in place of the whole grain spelt flour (you’ll see more info on the actual recipe).
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 slightly 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, which you can find at WholeFoods. I love this eco brand as their products are completely free from bleach - a common nasty in many baking products – and all their baking products have fabulous 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.
- 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
|Chia Crispbread|| || |
- ¼ cup chia seeds
- ¼ cup sunflower seeds
- ¼ cup pumpkin seeds
- ½ tsp sea salt
- ¼ cup oats (gluten free)
- 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.