These seedy chia crackers are super tasty and a perfect snack at home or on the trail. They are the seediest crackers ever!
Enjoying seedy chia crackers with hummus and charcuterie at home.Enjoying seedy chia crackers on a trail in the Superstition Mountains in Arizona.
Chia seeds are incredible, highly nutritious seeds that can hold up to 12 times their weight in water. That’s what makes them so useful in these crackers and in my dehydrated banana chocolate chia crisps. When they absorb all that water they become very sticky and gelatinous, the perfect glue! That’s why these crackers don’t need any eggs, sticky sweeteners, fats or other binders. The tiny but mighty chia seeds do the job. So please, don’t swap out the chia seeds! The other seeds can be swapped no problem.
These crackers also include sunflower, pepita, hemp seeds, flax and oats that offer up healthy fats, protein, fibre and a host of nutrients and antioxidants. You’ll see that I roughly chopped the sunflower and pepita seeds to give these crackers a little smoother finish. The oat flour and smaller bits of seeds also helps fill in any cracks in the batter meaning there’s less chance of crumbly crackers. While the chia seeds are non-negotiable, you can substitute these ingredients with other seeds or nuts.
Chia crackers are awesome with hummus,ricotta herb spread or any of these amazing dips & spreads on a charcuterie board.
Tasty, crispy crackers that provide long lasting energy, protein, fibre and healthy fats. You'll love making and serving these artisan crackers with your favorite spreads.
Prep : 10 minutesmins
Servings: 36crackers
Ingredients
1/4 cup sunflower seeds
1/2 cup pepita
1/2cupchia seeds
1/4cuphemp hearts
2Tbspground flax seeds
1/2cup oat flour
1cupwater
1tspsalt
1/2tsponion powder
1/4tspgarlic powder
1 tsp dried oregano, thyme or rosemary
dashcayenne pepper (optional)
Instructions
Using a food processor, coffee grinder or knife roughly chop sunflower and pepita seeds.
Combine sunflower, pepita, chia seeds, hemp hearts, flax seed and oat flour with water. Stir well.
Add seasonings and mix well.
Preheat oven to 350°F (180°C) while mixture rests for 5-10 minutes until all the water has been absorbed. There should be no standing water remaining in the bowl.
Place a sheet of parchment paper about 12x16" on counter. Pour mixture onto paper and cover with a second sheet of parchment paper the same size. Use a rolling pin to flatten batter to 1/8-1/4" thickness in a rectangular shape.
Remove top parchment paper and carefully transfer bottom parchment with batter onto a baking sheet.
Place in oven and bake for 20 minutes. Use a pizza cutter or knife to score lines to shape your crackers. Return to oven for another 15 minutes.
Check crackers and gently flip over. Return to oven for another 10 to 15 minutes or until lightly golden around edges.
Let cool completely on pan. Store in an airtight container for 1 week. For longer storage, keep in freezer.
If crackers lose crispness over time, return to oven for 5 to 10 minutes until crisp.
Notes
The chia seeds are critical to holding these crackers together, do not swap them out. You can easily substitute other seeds (flax seeds, sesame seeds, poppy seeds) or ground nuts for the sunflower, pepita or hemp seeds.
Chia crackers are awesome with hummus, ricotta herb spread or any of these amazing dips & spreads on a charcuterie board.
Chia crackers are awesome with hummus, ricotta herb spread or any of these amazing dips & spreads on a charcuterie board.
Need a tasty dip to go with these crackers? Check out one of these. Those with an asterik are vegan, the others include dairy products.
White Bean Hummus*
Classic Chickpea Hummus*
Sour Cream and Dill Dip
Ricotta Herb Spread – Homemade Boursin
Homemade Onion Soup Mix Dip
Homemade Tzatziki
Homemade Guacamole*
Creamy Herb Dip
Avocado & Cilantro Dip
How will you serve your chia crackers? Let me know if you make these and tag me on social media so I can like your work. I’m on instagram @getgettys and Facebook @GettyStewart.HomeEconomist.