Chia is high in Omega 3′s, protein, calcium, iron and fibre, reduces cravings and balances blood sugar. Combined with the revved up nutrients in the sprouted quinoa, which also has all the essential amino acids and you have one healthy cracker! All totally gluten free. And yummy. Of course.
I like to have this cracker with a sprouted hummus and topped with home made sauerkraut and a pinch of sea salt. This would be great also with sundried tomatoes, basil and alfalfa sprouts.
- 1C quinoa, soak 8hrs, sprout 12-24 hours, rinsing twice a day
- 2C water for blending
- 3/4C pysllium husks
- 1/2C zucchini
- Juice of 1/2 a lemon
- 1T fresh parsley
- 3T mixed herbs
- 1T salt
- 1C chia, soaked 20 minutes or more in 2C water so it becomes gelatinous
- 1C sesame seeds, soaked
Process quinoa, zucchini with water. Add chia gel and pulse. Stir in herbs, lemon juice and salt. Add pysllium husks, seeds and stir.
Spread batter onto baking paper lined dehydrator trays and dehydrate 8 hours 105°F. Flip and do another 4 hours. Cut into squares and store in airtight container in the pantry, ready to grab for nibbly time with your favourite topping!