Vegan MoFo : Day 10 : Sweet Chia Seed Crackers
I’ve wanted to try some raw crackers for a while, but a lot of them call for juice pulp or flax seeds. I don’t have a juicer, and while I love to add a little flax to smoothies, dressings, and baked goods, the idea of eating a mouthful of them just isn’t appealing.
I somehow ended up with several pounds of everything chia seeds in my pantry, and I knew that chia seeds had the same properties as flax. When combined with water they gel, and unlike flax, they don’t need to be ground so you can digest them. They also are full of fiber, healthy fat, and lots of other vitamins. They have a slightly crunchy texture, and best of all, they have a mild flavor.
So I started looking for ways to use them in a raw cracker recipe. I found two recipes from Kristen’s Raw and the Raw Freedom Community, which I combined and altered a bit to suit my tastes, and to use up some other things from my zombie apocalypse shelter pantry.
The hemp seeds add a nice nutty flavor, and a health dose of Omega-3s, the cacao powder and nibs add antioxidants, and have lots of other wholesome ingredients, but are really tasty. They aren’t too sweet, and are perfect topped with a little nut or seed butter and fruit for breakfast or a snack anytime of the day. I used mostly raw ingredients because I had them, but of course sub in whatever you have on hand. You could also bake these in a very low oven if you don’t have a dehydrator, and aren’t worried about them being raw.
Sweet Chia Seed Crackers
1 cup chia seeds
1 ½ cups water
1 cup dates, soaked in 1 cup water
2 cups shredded coconut
¾ teaspoons salt
¼ cup raw cacao powder
¼ cup agave nectar
¼ teaspoon cinnamon
2 cups hemp seeds
½ cup cacoa nibs
Soak chia seeds in a large bowl in 1 1/2 cups water for 30 minutes.
Process dates, their soaking liquid, and the remaining ingredients, except for the hemp seeds and cacao nibs, in a food processor until thoroughly combined. Add this mixture, hemp seeds, and cacao nibs to the bowl with the chia seed mixture, and mix thoroughly. Spread about 1/4 inch thick onto 3 teflex sheets.
Dehydrate at 115ºF for 6-8 hours. You can score the crackers for easier separation later after a few hours. Flip onto mesh sheets and dry another 10-12 hours, or until crisp or completely dry.
Enjoy with coconut or almond butter and sliced fruit, or just plain!