Try this Chia Seeds Crackers recipe
- Carbohydrate 65.0909499521118 g
- Cholesterol 0 mg
- Fat 60.9481999721941 g
- Fiber 32.6839006107273 g
- Protein 26.3260899831409 g
- Saturated Fat 6.97210199741092 g
- Serving Size 1 1 recipe (642g)
- Sodium 37.9904999874322 mg
- Sugar 32.4070493413845 g
- Trans Fat 4.11213299742046 g
- Calories 861 calories
Step-by-step
- Mix together all the ingredients and we let them rest for about 10-15 mins, so that the chia seeds have a chance to hydrate.
- Cover a baking tin with baking paper and we place in the composition, which we put in a thin layer of 5 to 10mm.
- Slice it with a sharp knife and place it in the oven (150 Degrees C) for 20-30 mins .
- After they have cooled down, you can enjoy them.
Adding water directly to dry seeds without measuring risks creating a soupy batter that fails to set during baking. Precise hydration requires adding filtered water gradually until the mixture forms a cohesive, gel-like mass capable of holding its shape. Chia seeds and ground flaxseeds act as essential hydrocolloids, releasing soluble fiber when wet to bind the sunflower seeds, pumpkin seeds, and oatmeal together without requiring wheat flour or gluten. Letting this mixture rest for fifteen minutes ensures the mucilage fully develops before spreading.
Spreading the composition into an even layer between five and ten millimeters thick dictates the final crispness of the snack. Thick spots retain moisture and turn chewy, whereas overly thin sections burn before the interior dehydrates. Scoring the sheet with a sharp knife prior to baking creates clean fracture lines once the batch cools, preventing jagged breaks that ruin portioning. Maintaining the oven temperature precisely at 150 degrees Celsius gently removes residual moisture without scorching the delicate seed oils.
Using freshly opened seeds guarantees a clean, nutty flavor profile absent of the rancidity that develops when oils oxidize in pantry storage. Rancid polyunsaturated fats carry a stale, paint-like odor that intensifies under heat, ruining the neutral background of the olive oil. Purchasing whole seeds in small quantities and grinding flaxseeds immediately before mixing preserves volatile aromatic compounds. Storing finished batches in an airtight glass container at room temperature prevents ambient humidity from softening the crisp structure.
Crunch depends entirely on complete dehydration and proper cooling airflow. Trapping steam inside a closed container immediately after baking condenses moisture back onto the surface, destroying the brittle texture instantly. Allowing the baked sheet to cool completely on a wire rack lets residual steam escape entirely. Breaking the scored pieces apart only after total cooling ensures clean edges and maximum crunch.
