September 27, 2013
Cheesy Chia Seed Crackers (Gluten-Free & Low Carb)
I love crackers, and I love even more making crackers at home. It’s incredible how much better they taste than store-bought.
Whenever my niece is visiting, we usually make whole wheat cheese crackers together. Just like Cheez-It, just better.
She always has a blast doing it. I recently bought a set of animal farm tiny cookie cutters and she cuts the cracker’s dough into cows, pigs, sheeps, etc. Then she places them on the baking sheet in a very specific order, sheeps close together, hens with cows, etc. You know, kids’ fantasy.
When we’re done, I give her the whole batch to take home, so that she can bring them to school for her lunch and MOST OF ALL parading with her friends.
The other day I wanted to make gluten-free and paleo friendly crackers using chia seeds.
My niece digged the idea, so we try our hands at them.
First batch didn’t worked out, the dough was too wet and impossible to cut into crackers.
The second batch was perfect, but we set the oven too high and burned them.
As always, third time’s the charm. We made yummy gluten-free, grain-free, low carb and paleo-friendly crackers.
Super easy to make and niece approved. Score!
Chia Seed Crackers (Gluten-Free & Low Carb) Print this recipe!
Makes 3-4 dozen small/medium crackers (I made 48 small crackers)
1 large free-range organic egg
2 tablespoons chia seeds
1 cup / 3.8 oz / 110 gr almond meal/flour
6 tablespoons grated Parmesan cheese
½ teaspoon fine grain sea salt
¼ teaspoon ground black pepper
¼ teaspoon ground cayenne pepper (optional)
In a large bowl combine all ingredients and mix until a dough ball forms.
If the dough is too wet and doesn't form into a ball add further almond meal, one tablespoon at a time. Conversely, if the dough is too dry add some water ½ teaspoon at a time.
Wrap dough in waxed paper or plastic wrap, and refrigerate for at least 30 minutes, and up to 3 days.
Remove the dough from the refrigerator 10 minutes before you are ready to roll it out.
Preheat the oven to 325°F (160°C) and line two baking sheets with parchment paper.
Place dough between two sheets of parchment paper, press into a flat disc, and roll it with a rolling pin until the dough is 1/8-inch thick. Cut into desired shapes using a knife or cutter. Any leftover dough can be rerolled for more crackers.
With a spatula, transfer the crackers to the prepared baking sheets, allowing nearly an inch between crackers.
Bake until the bottoms are browned, and the tops take on a good amount of color as well - 12 to 15 minutes, depending on how thick your crackers actually are. Check the oven often to prevent burning the crackers (I’ve learned the hard way!)
Rotate the sheets halfway through baking (or when the crackers in the back look like they are browning more quickly than the front).
Allow to cool before storing away.
One crackers yields 20 calories, 1.5 grams of fat, 0.7 gram of carbs and 1 gram of protein.