Wednesday, July 4, 2012

How to Make . . . Chia Crackers

Chia Crackers
Yield:  1 small tray crackers

1/2 cup Chia seeds, dry
pinch Himalayan salt
1 cup water
  • The seed to water ratio is 1 part Chia seeds to 2 parts water - It can easily be doubled to 1 cup Chia to 2 cups water - or tripled
  • Mix Chia, salt and water together in a glass container
  • Let stand for 1/2 hour to 1 hour until it thickens into a heavy gel
  • Spread mixture onto 1 mesh dehydrator tray covered with a Paraflexx sheet
  • Dehydrate for 3 hours at 105˚ F
  • Flip crackers over to other side, and remove the Paraflexx sheet
  • With a firm spatula, score 6 lines across and 6 lines down to make 36 crackers
  • Return to dehydrator at 105˚ F for another 2-3 hours
  • Since Chia crackers are neutral tasting, they partner well with Almond Butter, spicy dips, or even cheeze spreads
What are Chia Seeds?
Top:  Seeds Soaking
Bottom:  Ready to go in Dehydrator

  • Chia seeds are small ovals with a diameter of about one millimeter, mottle-coloured with brown, gray, black and white
  • Chia seeds typically contain 20% protein, 34% oil, 25% dietary fiber (mostly soluble with high molecular weight), and significant levels of antioxidants (chlorogenic and caffeic acids, myricetin, quercetin, and kaempferol flavonols)
  • Soluble fibre binds with fatty acids and prolongs stomach emptying time so that sugar is released and absorbed more slowly
  • The oil from chia seeds contains a very high concentration of omega-3 fatty acid — approximately 64%
  • Chia seeds contain no gluten and trace levels of sodium
  • Chia seeds when mixed with water create a mucilaginous gel that helps heal the stomach lining 
  • There are no known toxic components of Chia!

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