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!