Chia seed crackers
Sometimes it's nice to just whip something together you can snack on. These gluten free crackers may be just the thing for you!
INGREDIENTS
48g chia seeds
80ml water
50g almond flour , finely ground
20g black sesame seeds
20g black sesame seed powder
2g sea salt
METHOD
Preheat oven to 140C fan forced
Soak the chia seeds by adding them to the water in a small bowl. Stir and let rest until the chia seeds swell (about 10 minutes)
Combine the almond flour, sesame seeds, sesame powder and salt into a mixing bowl. Add the chia seeds, folding/kneading until well combined and you have a soft ball of dough
Roll the dough roughly into a cylinder. Place the dough between two pieces of baking paper. Use a rolling pin to flatten out, rolling towards yourself and away from you. Cut/shape with a scraper, repeating until the dough is at least 3mm thin and rectangular in shape
Remove the top sheet of baking paper. Using the scraper/dough cutter/knife/skewer, indent/mark out squares
Transfer the dough (with the bottom sheet of parchment paper) onto a large baking tray and bake until crispy and golden brown, about 80 minutes
Note: To brown/crisp evenly, flip halfway through baking. If one side of the crackers is more golden than the other, rotate the baking paper sheet middle of each half
Allow crackers to cool completely. Once cool, break the cracker along the scored lines
Chia seed crackers keep well in an airtight container. I like to drop a batch into a snap lock and seal bag, with a desiccant
This is a small batch and best consumed within a week. They do freeze well and can be reheated in oven
Enjoy with cheese, charcuterie, dips etc!
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