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.
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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!
A tasty snack
- 1/2 Cup (56g) Coconut flour
- 1/4 Cup (40g) Chia Seeds
- 1/4 Cup (60ml) Coconut Oil
- 1 Cup (240ml) Boiling Water
- 1/4 teaspoon salt
- Seasonings of choice (Optional) I used Rosemary and garlic powder.
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Preheat the oven to 185C/375F degrees.
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Mix the dry ingredients together.
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Add the coconut oil and mix well.
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Gradually add the boiling water to the mixture and stir.
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Roll out the dough onto a parchment paper lined baking sheet.
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Bake for 25 minutes.
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Cut into squares and serve
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Will make about 20 crackers
Nutritional Info per cracker: 35 Calories, 3g Fat, 0g Protein, 1.1g Total Carbs, 0.9g Fibre, 0.2g Net Carbs
16 Comments
Lizzie
November 6, 2018 at 11:09 amLike 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
June 24, 2018 at 7:13 amHi 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
June 24, 2018 at 9:10 amI’m not too sure. Perhaps the oven needs to be a bit hotter?
Magali
August 6, 2018 at 8:14 amThe same happenned to me. I will try with less water next time.
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Sally
January 15, 2016 at 11:33 pmHi 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
January 16, 2016 at 7:22 amHi Sally, I haven’t tried to freeze them but cannot see why not. Happy baking!
Vickie T.
May 8, 2015 at 12:26 pmThese 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
May 11, 2015 at 10:14 amGlad you enjoyed them Vickie. Thanks for popping by!
Jodie
August 10, 2014 at 4:20 amThese are really flippen yummy! Just made a batch and will be making a double batch next time xx
Divalicious
August 10, 2014 at 12:10 pmGlad you enjoyed them! Thanks for popping by!
Letha
March 1, 2014 at 9:13 amDid you melt the coconut oil before adding it?
Divalicious
March 1, 2014 at 10:12 pmNo 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
February 28, 2014 at 11:10 amThese look epic!! I’ve been looking for a cracker sub I’d like and I can’t wait to try this.
Divalicious
February 28, 2014 at 2:42 pmThanks for stopping by Lauren. Hope you enjoy them!