Beet Chia Crackers

While I’m on the discussion of chia crackers….

I know, I know!….for someone who doesn’t like beets, I sure keep bringing up the topic. Anyway…

I thought I would experiment with the last beet in our fridge (good riddance!).

I really wanted to duplicate a red tortilla cracker. The color is really cool. Why not. So I thought I would juice a beet and soak the chia seeds in it.

And Viola! Red chia crackers. Yah!

Well not so much.

Why you ask? Because the CHIA CRACKER now tastes like a BEET! ugh!

My husband really likes it though.

So if anyone else thinks it might be cool….

Recipe

Juicer and dehydrator required

1/2 cup water

1/2 cup chia seeds

1 beet

salt

garlic

Instructions:

Juice the beet, mix the chia seed in the water and add BOTH the beet pulp and beet juice. Add more water if needed. Chia seeds will gel with liquid. Let it soak for approx 30 minutes, stirring occasionally. Spread mixture onto Teflex sheet and put in dehydrator on 105 degrees for 15-20 hours till dry and crunchy.

Bon appetit

‘Everything’ Cracker

Thank you Peggy for this inspiration:)

Someone…..was eating my favorite bagel the other day at work. An ‘Everything’ Bagel. Oh gosh, how I miss the smell and the taste of the  poppy seeds crunching between my teeth.

Being I gave up all breads and crackers, well, flour to be more specific, I am always on a continuous search for new chia cracker ideas. It’s not easy finding a substitute for bread, crackers, chips, pancakes, waffles, pasta, couscous, cake, muffins, cookies, biscuits, mac and cheese….Oh, the list goes on and on.

Here’s my take on the Everything Chia Cracker.

Recipe

1 c water

1/2 cup chia seeds

3/4 cup poppy seeds

1/2 cup sesame seeds

1/4 cup garlic, minced

1 onion

1 tsp salt, or more to taste.

Instructions:

First mix the chia seed and water together and let it sit for 30 minutes, stirring occasionally. The chia seeds will turn into a gel.

In the meantime, place onion into food processor on shred, discard any excess water.

Add the poppy seeds, sesame seeds, garlic, salt and onions to the chia mixture.

Spread onto Teflex sheet evenly. I like to score the crackers before putting them into the dehydrator so they will break easily when dried.

Dehydrate on 105 degrees for 15 hours.

Crackers are best with any dip such as hummus or guacamole.

 

 

Chia Crackers

Dehydrator needed

These seeds are super high in omega-3’s and an excellent source of calcium.

The key to this recipe is to make sure the chia seeds have soaked long enough to absorb all the water. The seeds become gelatinous when placed in water.

Recipe

1 c chia seeds

2 c water

salt

seasoning of choice (any combonation will work such as dried herbs, wasabi paste, apple cider vinegar, hot sauce, etc

Mix chia seeds, water and seasoning together in a bowl. Let seeds soak for at least 30 minutes, stirring occasionally. Spread mixture onto Teflex sheets, spread evenly approximately 0.5 cm thick. Score the crackers prior to putting in the dehydrator, they will break apart much easier. Place in dehydrator at 115 degrees. In about 6-8 hours, peel Teflex away from the crackers and flip over, continue dehydrating for another 6 hours.

I use the crackers to eat with hummus, guacamole, etc.

Photo coming soon