These Chia Seed crackers are fab – Russell James is one of my favorite Raw Food Chef’s and I just had to share this recipe with you. Many people are put off trying Raw food recipes because the ingredients seem strange or just too different to what they know as food.
Chia seed crackers are a welcome change to flax seeds that we use a lot in raw recipes, and they are easy to get which is something you find with Russell’s recipes – he makes it easy to stay raw.
I have followed Russell for some time now and love all of his recipe’s, I am sure you will too. Oh and by the way he is also one terrific guy!
Russell James - http://therawchef.com/
Fennel Chia Seed Crackers with Rocket (Arugula) Pesto
With fennel, rocket (arugula) and these on the vine tomatoes in season now, what better way to celebrate this bounty than with a beautiful fresh pesto, and crispy chia seed crackers.
This is actually a really simple little recipe; the vine tomatoes that I’ve plated these with just have a small amount of salt sprinkled over them with a drizzle of avocado oil. I’m still enjoying the leftovers as I write this now.
Chia crackers are much lighter and can more easily be made thinner than flax crackers, which is why a lot of people prefer them.
Ingredients For Chia Seed Crackers
- 1 1/2 cups dry chia seed
- 3 bulbs of fennel
- 4 apples
- 3 medium tomatoes
- 1/2 a lemon
- 4 cloves of garlic
- 3/4 teaspoon salt
- 1 handful of dill
Juice the fennel, apple, lemon and tomato. Transfer this to a blender with the garlic and salt, then blend on full speed. Once the garlic has been blended in, add the dill and blend on a lower setting to break up the dill without blending it all into one colour, so the specs of green still show through. This will give a more attractive cracker in the end.
- In a bowl, combine the blended mixture with the chia and let that sit for 30 minutes. It will thicken up as the chia seeds go much more gelatinous. It’s better to juice all the ingredients as we’ve done here and soak the chia, rather than just blend all the ingredients up, as you might do with flax crackers, because too much fibre in chia crackers will stop them from crisping up.
- Spread this mixture as thinly as possible over two non-stick dehydrator sheets, covering the whole sheets.
- Dehydrate for 4 hours at 115 degrees F and then remove the non-stick sheet, transferring to a cutting board. Cut the crackers to the desired shape and size, which is easier at this stage, now they have been drying for 4 hours.
- Return the individual crackers to the dehydrator, just on a mesh sheet and continue to dehydrate at 115 degrees F for 14 hours.
- Store for up to a week in a sealed container. If they go a little soft they can be crisped up again in the dehydrator at 115 degrees for a few hours.
Rocket Pesto For Your Chia Seed Crackers
- 200g (7ozs) Rocket (Arugula)
- 2 cloves minced garlic
- 1/2 teaspoon salt
- 6 turns of black pepper
- 1/4 cup olive oil
- 1/2 cup pine nuts
- 1 tablespoon nutritional yeast
- 2 teaspoons lemon juice
- Grind all ingredients in a food processor, leaving it a little chunky.
- Can be kept in a sealed container in the fridge for up to 4 days.
I love these chia seed crackers the texture is so much nicer than other seed crackers, although we could grind flax too for a better texture.
I like the chia seed crackers more though because there is no taste to them, they take on the flavour of your other chosen ingredients – that’s great.
Hope you love chia seed crackers too – let me know by leaving your comment.
Be Healthy ~ Be Your Best
Love & Light
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