September 27, 2013

Cheesy Chia Seed Crackers (Gluten-Free & Low Carb)

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.
Cheesy Chia Seed Crackers (Gluten-Free & Low Carb)
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!

Cheesy Chia Seed Crackers (Gluten-Free & Low Carb) 
Chia Seed Crackers (Gluten-Free & Low Carb)                                             Print this recipe!

Ingredients 
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)

Directions

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.

Nutrition facts

One crackers yields 20 calories, 1.5 grams of fat, 0.7 gram of carbs and 1 gram of protein.

Pin It!

8 comments:

  1. Great recipe, can't wait to try it Mike!

    ReplyDelete
  2. How sweet of you to give your niece the whole batch to take home so she can enjoy it during the week!
    These crackers look awesome - love the chia on/in them.

    ReplyDelete
  3. It is very sweet of you to bake with our niece, always a fun way of bonding with kids.
    I agree completely with you, home made crackers are way way better than the store bought ones. Your cheese cracker looks so good, would be great with a dip or topped over a soup, yum and ofcourse just as is.

    ReplyDelete
  4. May I use an alternative to Almond Flour? My son is allergic.
    Thanks for this recipe!

    ReplyDelete
    Replies
    1. I guess you could use whole wheat flour or any flour such as brown rice flour. You might need to adjust a bit the wet ingredients to get the right consistency of the dough.

      Delete
  5. They were yummy! Thank you for sharing :)

    ReplyDelete
  6. these look fantastic! do they stay crispy in storage?

    ReplyDelete
  7. Thank you so much for this! They're a great alternative to store bought junkfood crackers! I use locatelli cheese, which is pretty salty, so I skip the salt. These go great with havarti dill cheese! Again, thank you!

    ReplyDelete