Chia Crackers

These crackers are a favorite in our family.  Years ago when Walker was a wee girl of 3, all she wanted to eat was crackers.  Fearing my girl might, in fact, turn into a cracker herself I sought out a recipe that would keep both her and me happy.  The thing I love about this recipe is that you can modify it endlessly.  This is how we like it, but feel free to adjust the seeds and nuts and flours to your liking.  Try to keep the proportions roughly the same, and never omit the chia and some kind of flour (they work together with the water to give the cracker its cracker-ness).

Chia crackers are packed with omega-3 fatty acids, protein, fiber, iron, and antioxidants.  These crackers have staying power, and because of the combination of protein, fats, and fiber we rarely dose any insulin when eaten as a snack.  Recipe yields 12 large crackers.  Here is the breakdown per cracker, for this particular recipe as written:

Calories: 95, Fat: 6.3g, Potassium: 64.8mg, Carbs: 5.8g, Fiber: 4.3g, Sugars: 0g, Protein: 2.9g

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Chia Crackers

• 1/4 c. chia seeds
• 1/4 c. oats
• 1/4 c. sunflower seeds
• 1/4 c. raw pumpkin seeds
• 1/4 c. whole wheat flour (or spelt is very good too)
• 2 Tbsp flaxseeds
• 2 Tbsp oil (I use olive, but any oil would do)
• 1 c. water
• salt to taste

1. Mix all ingredients together in a bowl and allow to sit for 30 minutes.
2. Preheat oven to 300.
3. Prepare baking sheet with parchment.
4. Once mixture has rested and set, turn out onto baking sheet.  Using a sheet of waxed paper on top, press evenly to edges of the pan.  For a crispy cracker, spread the dough very thin.  I like to use the seeds as a depth guide.  For a cracker with a flatbread texture you can leave the dough a little thicker, but you still want it to be quite thin and consistent.  Be sure to remove the waxed paper before cooking!
5. Score lightly into 12 pieces.
6. Bake for about an hour, or until crackers are nicely crisp but not burned.
7. Allow to cool on the baking sheet, and break along score lines.
8. Will keep in an airtight container for 3-5 days.