Chia seeds and coconut flour together make a delicious and healthy cracker.
My food affair with chia seeds continues and I needed a cracker to go with the tomato and chia relish.
Go crazy and have a play around with the flavourings when you make this recipe. I used rosemary and garlic but the possibilties with this recipe are endless. Well, not endless but lots of options! The mixture seems strange until you add the boiling water. I was looking at the dry ingredients thinking it would be not enough, then added the boiling water and woosh! The mixture expanded and I had a large ball of dough to play with.
Coconut flour and chia seeds are full of fibre so this will be very healthy for you too. And delicious with some chia relish! Double chia seed delight!
Chia & Coconut Flour Crackers
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Ingredients
- ½ Cup Coconut flour
- ¼ Cup Chia Seeds
- ¼ Cup Coconut Oil
- 1 Cup Boiling Water
- ¼ teaspoon salt
- Seasonings of choice (Optional) I used Rosemary and garlic powder.
Instructions
- Preheat the oven to 185C/375F degrees.
- Mix the dry ingredients together.
- Add the coconut oil and mix well.
- Gradually add the boiling water to the mixture and stir.
- Roll out the dough onto a parchment paper lined baking sheet.
- Bake for 25 minutes.
- Cut into squares and serve
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
Corra Ward
I read all the reviews. I'm going to make these. I'm anxious for a cracker that does not use almond flour that is high in Omega 6.
Angela Coleby
Hope you enjoy them. If you find the dough too dry I would suggest to add more liquid/oil.
Lola
This recipe was a complete disaster for me. First time I have tried to bake with coconut flour. Realize now that it needed more water but I didn't know whether to add it or not. They didn't roll well and I ended up with a great big mess. I did get enough of the dough on a pan and baked at the temperature the recipe said and for the amount of time and they were burned to a crisp around the edges. In the center they weren't burned but they were soft and not crisp either. I had to throw them out. I have been making almond flour crackers with a very similar recipe and they turn out beautifully. Am trying to get away from so much Omega 6 that is in the almond flour. Don't know if I dare try this again. I think that I would soak the chia seeds in the water for awhile like I do on the almond crackers and hope that would make it easier to roll out. I also tried a recipe for cookies (not from this site) and they were very soft. I tried eating one and thought it was going to choke me. Threw them out too. Don't know if I dare try some more coconut flour recipes.
Angela Coleby
That's a shame about the cracker recipe. I'll revisit it to see if there are any tweaks. However I can thoroughly recommend my coconut flour flatbread recipe for an introduction to coconut flour. https://divaliciousrecipes.com/coconut-flour-psyllium-flatbread/
Carol
Made as directed left in an extra 5 minutes because they were still wet but its just a crumbly mess.
Angela Coleby
That's a shame. I tried these again recently and they were fine. I wonder if it's due to the different brands of coconut flour?
Samantha
Do you think I could substitute defatted chia flour for the chia seeds? I purchased chia flour and looking to try recipes with it.
Angela Coleby
Oooh, I've not come across that might it might work!
KT
I followed the recipe exactly except I didn't add spices - I just had herbed salt on hand. While the flavor was good, they were very easy to spread thinly (using the double-parchment paper trick), and they were nice and crispy, it's true that they crumble easily (even after I added a decent amount of water more) and boy do they make you THRISTY! I'm surprised no one else has mentioned this. I'm just starting to recognize this trend when I bake with coconut flour. Anyone else or is it just me?
Jane Augustine
Please could you tell me the amount of grams to cup amounts , it will not give me the option on the recipe ....thanks
Angela Coleby
I've updated the recipe card so the grams should calculate now.
Jane Augustine
Thankyou can't wait to try them
Sam
I hate that keto involves using too many eggs or almond flour for everything. These were perfect for mixing it up and a snack. Mine came out absolutely great with a good snap. I soaked my chia seeds in the boiling water first as saw this on another recipe. I then cooked until mostly brown and over done but they were just like a real cracker. I also rolled them extremely thin. Love them with cream cheese to keep me on track!
Angela Coleby
Glad you enjoyed them! Your description made me want to bake a batch tonight!
Gigi
Just made these but oh well mine too came out soft no crunch. But the taste is yum( I added a tbsp of zaatar ) so I’m gonna try them again but this time with a bigger pan so that they are thinner and crispy!
Arwen Westrop
Taste is wonderful! However, so far I've only managed to produce soft and extremely crumbly 'crackers'. It's a real shame because the flavour is great!
Bharat
I like to soak my chia seeds overnight for removing the phytates. Do you think I can use the chia jell in the mixture and use and blender to blend and make the batter?
Angela Coleby
Oooh, that might work!
Laura
Mine were crumbly too 🙁 Based on the good feedback from others, I will definitely try again. I have two different kinds of coconut flour, so will do an experiment to see if brand makes a diff. Will update if good results. Cheers for sharing.
Kyra
I added a bit of flaxseed meal I had left over from another baking batch. I also used quite a bit more water, to make a smoother batter I could easily flatten. I used an Italian herb mix. Very good!
Protips: I put the batch on a parchment sheet and pressed another sheet on top. Then I rubbed it flat towards the edges. I sliced them with a pizza cutter when they were still a little warm (and thus, a little soft). If you wait too long, they will crack easily. If you keep them for a day or two, they will get a little softer. Put them in the toaster for a minute to make them crispy again!
Angela Coleby
Thanks for the tips! Sound great!
Jaia Sandhu
These looked amazing but unfortunately my crackers were very soft and crumbly 🙁 not sure what went wrong!
Will try these again and hopefully post a better review but thank you anyway for providing a simple recipe with easy ingredients.
Angela Coleby
The brand of coconut flour can vary results. If in doubt, add more liquid to make sure the dough is pliable. Hope the next time works. Perhaps leave them to cool in the oven after baking for a crisper cracker?
Jaia Sandhu
Hi Angela,
I just wanted to give an update, I made this again (exactly as the recipe states and without any additional flavouring). I also took your suggestion and added a little more water. Baked for about 30 minutes and they came out delicious, crispy and golden brown on top! Thanks for this recipe! I am glad I tired it again.
Angela Coleby
That's great to hear!
Jackie Getz
I love these. I have been having a hard time finding a good cracker that is easy with not a ton of ingredients..
Denmark
These crackers looks so delicious! This is a good source for fiber!
Lizzie
Like a couple of previous posters I too had an issue with them not being crisp, and after the alloted time they looked paler than me and I'm a Brit! However, the taste was divine.
I left them to cool but nothing happening cracker wise so I returned them to the oven on a hotter 200C/390F for 20 mins
The result is a beautiful golden glow top and bottom and they hold up very well to piling stuff on top. My only problem now is to not eat them all 😉
Thank you
(ps, I think my issue was my crackers are slightly thicker than yours (I could only get 16), next time I'll use a larger baking sheet and see what happens.)
Fleur
Hi there, I have baked these for an hour and still not crisp! Any idea why? They taste great but the texture isn't there. Thanks!
Angela Coleby
I'm not too sure. Perhaps the oven needs to be a bit hotter?
Magali
The same happenned to me. I will try with less water next time.
Sally
Hi is it possible to freeze these? I am trying to bake ahead for the upcoming school term. Thanks and can't wait to try them
Angela Coleby
Hi Sally, I haven't tried to freeze them but cannot see why not. Happy baking!
Vickie T.
These are great! I added crushed, dried rosemary and freshly ground sea salt and they were delicious! I love these with avocados. I like that this recipe doesn't use eggs like most coconut flour recipes.
Divalicious
Glad you enjoyed them Vickie. Thanks for popping by!
Jodie
These are really flippen yummy! Just made a batch and will be making a double batch next time xx
Divalicious
Glad you enjoyed them! Thanks for popping by!
Letha
Did you melt the coconut oil before adding it?
Divalicious
No but it doesn't matter as the hot water will reduce it to liquid. If already liquid all well and good. Hope you enjoy it Letha.
Lauren Lane
These look epic!! I've been looking for a cracker sub I'd like and I can't wait to try this.
Divalicious
Thanks for stopping by Lauren. Hope you enjoy them!