Happy Tuesday! I hope everyone had a wonderful Veteran’s Day Weekend.
I’ve got another chia cracker recipe for you. These are a twist on my favorite version with soy sauce and garlic. They have a really light and refreshing flavor. Feel free to adjust the amounts or seasonings as you like.
- 1 cup chia seeds
- 2/3 cup sunflower seeds
- 1/3 cup sesame seeds
- 3/4 cup water
- 1/4 cup lemon juice
- 1 tsp dried dill weed
- 1/4 tsp coarse ground sea salt, or to taste
- 1 clove garlic, minced or pressed
- 1/8-1/4 tsp lemon pepper, or to taste (can sub black pepper)
Preheat oven to 450 F. In a mixing bowl, combine all ingredients and mix well.
Adjust seasonings to taste. After a couple minutes, the seeds will start to come together to form a gelatinous-like texture (thanks to the chia seeds):
When this happens spread on a greased baking sheet or Silpat and bake 15 minutes.
Remove from oven, and cut into desired shape (a pizza cutter is handy here). Flip them onto their opposite sides and bake another 15 minutes, or until golden brown around the edges.
They are excellent served with a lemon-tahini dip!