Chia Thins: Healthy and Energising Chia Seed Crackers

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OMG, chia thins are like, wheat thins but I think they’re so much healthier. It’s crunchy and delicious, has a subtle sweetness and gives you plenty of energy!

I actually saw something called Chia Thins in one of the One Lucky Duck’s products, and I’ve been obsessing with the idea of making it ever since, just because it looked really delicious and healthy as well!

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I looked up the ingredients and decided to add some of my own, to create this super healthy chia seed crackers!

Next time, I might even try to make a salty version of this and add some more superfoods!

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So the secret to making this is making sure you’ve rolled the dough as thin as it can be, since it’s called “thins”, haha!

If you make it too thick, they may still be soft when you bite into them, and you don’t want that. Be careful though, it’s easy to have middle parts being thicker than the edges. That kind of happened to me.

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Chia seeds are just so amazing, if you don’t know the health benefits of them, you have to look them up!

They’re one of the richest sources of omega 3, they say it’s got more than salmon! Plus, it has lots of protein, vitamins and minerals. It’s a seed that we should all be eating more of!

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Chia Thins: Healthy and Energising Chia Seed Crackers

1/4 cup chia seeds
1/4 cup buckwheat flour
1/4 cup almond meal/flour
1 tablespoon extra light olive oil
1 tablespoon molasses
2 teaspoons unsweetened almond milk (I used Vanilla flavoured)
1 teaspoon pure vanilla extract
1 teaspoon pure maple syrup
A few sprinkles Himalayan/sea salt

Preheat oven to 350°F (176°C).

In a large bowl, mix together the chia seeds, buckwheat flour, almond meal/flour, extra light olive oil, molasses, almond milk, vanilla extract, pure maple syrup and salt.

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Stir until it all clumps together.

Cut a sheet of parchment paper that fits inside a 9×13 inch oven tray, be sure to trim the edges off so it fits in nicely. Spray the sheet with a little non-stick cooking oil.

Lay the sheet out on a flat surface or wooden board and spoon all the chia dough in the centre. Carefully use your hands to knead it a little so that it sticks more, and start flattening it with your hands.

Once the dough is becoming flat, use a rolling pin (you might want to dust it with some buckwheat flour first) to flatten it completely. The layer should be very thin! Also if the dough starts to stick to the rolling pin, sprinkle a tiny bit of buckwheat flour on the surface. Keep rolling it until it’s even and flat.

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Use a knife to cut it into squares (this will save the pain of doing it later and having it possibly break) or any sizes you want.

Bake it in the oven for about 8-10 minutes, be sure to check that they’re not burning!The sides may be the first to cook, so you may even need to remove the cooked ones and let the rest sit for a couple of minutes longer. If yours were thick, they may take longer to cook.

Allow it to cool before eating.

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Chia Thins: Healthy and Energising Chia Seed Crackers
Serves: 2
 

Ingredients
  • ¼ cup chia seeds
  • ¼ cup buckwheat flour
  • ¼ cup almond meal/flour
  • 1 tablespoon extra light olive oil
  • 1 tablespoon molasses
  • 2 teaspoons unsweetened almond milk (I used Vanilla flavoured)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure maple syrup
  • A few sprinkles Himalayan/sea salt

Instructions
  1. Preheat oven to 350°F (176°C).
  2. In a large bowl, mix together the chia seeds, buckwheat flour, almond meal/flour, extra light olive oil, molasses, almond milk, vanilla extract, pure maple syrup and salt.
  3. Stir until it all clumps together.
  4. Cut a sheet of parchment paper that fits inside a 9×13 inch oven tray, be sure to trim the edges off so it fits in nicely. Spray the sheet with a little non-stick cooking oil.
  5. Lay the sheet out on a flat surface or wooden board and spoon all the chia dough in the centre. Carefully use your hands to knead it a little so that it sticks more, and start flattening it with your hands.
  6. Once the dough is becoming flat, use a rolling pin (you might want to dust it with some buckwheat flour first) to flatten it completely. The layer should be very thin! Also if the dough starts to stick to the rolling pin, sprinkle a tiny bit of buckwheat flour on the surface. Keep rolling it until it’s even and flat.
  7. Use a knife to cut it into squares (this will save the pain of doing it later and having it possibly break) or any sizes you want.
  8. Bake it in the oven for about 8-10 minutes, be sure to check that they’re not burning!The sides may be the first to cook, so you may even need to remove the cooked ones and let the rest sit for a couple of minutes longer. If yours were thick, they may take longer to cook.
  9. Allow it to cool before eating.

 

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