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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!
A tasty snack
Chia & Coconut Flour Crackers
Ingredients
- 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.
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
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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!
Glad you enjoyed them! Your description made me want to bake a batch tonight!
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!
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!
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?
Oooh, that might work!
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.
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!
Thanks for the tips! Sound great!
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.
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?
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.
That's great to hear!
I love these. I have been having a hard time finding a good cracker that is easy with not a ton of ingredients..
These crackers looks so delicious! This is a good source for fiber!
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.)
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!
I'm not too sure. Perhaps the oven needs to be a bit hotter?
The same happenned to me. I will try with less water next time.
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
Hi Sally, I haven't tried to freeze them but cannot see why not. Happy baking!
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.
Glad you enjoyed them Vickie. Thanks for popping by!
These are really flippen yummy! Just made a batch and will be making a double batch next time xx
Glad you enjoyed them! Thanks for popping by!
Did you melt the coconut oil before adding it?
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.
These look epic!! I've been looking for a cracker sub I'd like and I can't wait to try this.
Thanks for stopping by Lauren. Hope you enjoy them!