Upaya Naturals had a contest in March where you had to come up with a raw recipe using chia seeds. I normally make puddings or shakes with chia, but that seemed too obvious so I made some chia crackers in the dehydrator. I love the dehydrator for making crackers and chips. If you aren’t concerned about them being raw, you could try to make these in the oven, but you really have to keep track of the cooking times since they will be ready much sooner.
- Bowl & Spatula / Mixing Spoon
- Grinder/Mortar and Pestle (if grinding your own flax seeds)
- Cutting Board & Knife
- Smaller bowls for soaking the raisins and sun-dried tomatoes
- 1 Cup Chia Seeds (soaked in 3 cups water for 2-3 hours)
- 1 Cup Milled Flax Seeds
- 1/4 cup Hemp Seeds
- 2 Garlic Cloves
- 1/4 Onion
- 1/4 cup Raisins (soaked)
- 1 Celery Stalk
- 1 large carrot
- 1/2 red bell pepper
- 3 sun-dried tomatoes (soaked)
- Handful Baby Spinach / Kale / Collards
- 1 tsp spirulina
- 2 generous pinches of Himalayan Pink Sea Salt
- 1 tsp Chili Powder
- Soak chia seeds, raisins and sun-dried tomatoes.
- In a large bowl, add the Chia Seeds, Milled Flax Seeds, Hemp Seeds, Chili Powder, Sea Salt and Spirulina.
- Blend Onion, Celery, Carrot, Bell Pepper, Spinach, Tomato, Raisins and Garlic. Add in the blended ingredients into the bowl and mix well until fully combined.
- Spread onto Teflex sheet (or Parchment paper) and dehydrate at 110 degrees for around 6-8 hours.
- Remove tray and carefully peel off the chia spread, remove the Teflex/parchment sheet and flip over the chia spread and place onto tray. You can lightly score the spread at this time so it is easier to cut into smaller pieces later.
- Heat in dehydrator for around 6-10 more hours, or until hard and crispy.
- Cut the crackers into your desired size and serve with avocado, hummus, raw cheese or any kind of veggie spread/dip.
Kristen at Kristen’s Raw has tons and tons of other wonderful raw recipes: