Chia Seed Crackers

These crackers are a great healthy alternative to the store bought variety.  Most brands have an over abundance of salt in them, as well as saturated fat, so making the decision about which ones to buy pretty tricky.  These are low in both of those, but with the added bonus of being really tasty.  Chia seeds are also a great source of omega-3 fatty acids, fibre, protein and calcium, as well as other vital minerals.  For those who are sensitive to gluten the binding properties of chia seeds works really well here, and if you also can’t tolerate oats then just omit those from the recipe and replace with another favourite seed.  These are great for snacking, and go well with a slice of cheese, avocado or hummus. Enjoy!

Chia Seed Crackers

Serves 36 crackers
Prep time 40 minutes
Cook time 1 hour
Total time 1 hour, 40 minutes
Meal type Snack

Ingredients

  • 1/2 cup Ground Chia Seeds
  • 1 tablespoon Whole Chia Seeds
  • 1/4 cup Sunflower Seeds
  • 1/4 cup Pumpkin Seeds
  • 2 tablespoons Flax Seeds
  • 2 tablespoons Sesame Seeds
  • 1/4 cup Rolled Oats
  • 1/2 teaspoon Iodised Salt
  • 1/4 teaspoon Garlic Powder
  • 1 cup Water
  • 2 tablespoons Oil

Directions

1. Place all the seeds and dry ingredients in a bowl, then add the water and oil.
2. Combine well and leave for 30-40 minutes to let the chia seeds swell and the mixture to thicken up.
3. Tip the mixture onto a tray with baking paper and spread out thinly over the entire tray. The thinner you spread it the less time is needed to bake it.
4. Score through the mixture, using a knife or pizza cutter, to make your desired cracker shape.
5. Place the tray in an oven heated to 150C. Bake for 30 minutes then take out and flip the crackers over.
6. Return the tray to the oven and bake on this side for another 30 minutes. Keep an eye on how quickly they are drying out, as it will depend on the efficiency of your oven (fan baked vs non-fan) and how thin you spread the mixture (which can be spread really thinly). You could use two trays.
7. The crackers should be crisp after cooling out of the oven for a minute or so. Let them cool completely on the tray before transferring to an air tight container.

Coconut Oat Slice

It seems nowadays coconut oil is either ‘in’ or ‘out’.  Whilst it is not the next Superfood that is going to fix everything, and we certainly wouldn’t recommend you add it to your coffee or cook with it every day, it can be a lovely addition to baking, and with a little less saturated fat than butter it can be a very flavorsome replacement.  This slice uses coconut oil and shredded coconut, and with some heart healthy oils from the nuts and seeds, minimal sugar, and lots of fibre, this is a great slice to have instead of a bought muesli bar, or as a shared snack.

Coconut Oat Slice

Ingredients

  • 1 tablespoon chia seeds (or replace the seeds and water with another egg)
  • 3 tablespoons water
  • 1/2 cup dates (packed tightly)
  • 1/3 cup coconut oil
  • 2 tablespoons golden syrup
  • 1 egg
  • 1/2 cup almonds
  • 1/4 cup sunflower seeds
  • 3/4 cups desiccated or shredded coconut
  • 1 cup rolled oats
  • 2 weetbix (crumbled)
  • 1/2 cup plain flour
  • 1 teaspoon baking powder

Directions

1. If using chia seeds, soak them in the water for 10 minutes. Also, in a separate bowl, soak the dates in some boiled water until soft.
2. Whilst the seeds and dates are soaking, melt the coconut oil, add the golden syrup and whisk in the egg(s).
3. Process the almonds and sunflower seeds until they look like bread crumbs. Mix them in with the coconut, oats and crumbled weetbix in a large mixing bowl. Add in the flour and baking powder.
4. Drain the dates, roughly chop them up and then add to the dry ingredients.
5. Add the chia seeds to the wet ingredients and then finally combine both mixtures together.
6. Press the mixture into a lined 20cm x 20cm tray and bake in a 180C degree oven for 20 minutes until slightly golden on top.
7. Allow to cool in the tray and then slice.

Egg free dairy free rhubarb banana loaf

For one reason or another some people do have to eliminate certain foods from their diet, for example allergies, intolerances or even food avoidance when breastfeeding.  When we do this it is essential we don’t start restricting our diets too far, otherwise we risk reducing our intakes of certain nutrients.  Another concern is that we think cooking with alternatives is too hard, and so our diet becomes rather one dimensional.  If you are having to cut out certain things from your diet we recommend experimenting with new ingredients, and seeing as cutting out dairy and eggs are quite common we thought we would post this really yummy and moist banana and rhubarb loaf, totally egg and dairy free.  We have used oil instead of milk and banana and chia seeds instead of egg.  The added bonus is that the sweetness of the bananas means there is less added sugar, and the chia seeds add some healthy omegas.

Egg free dairy free rhubarb and banana loaf

Serves 10
Prep time 20 minutes
Cook time 30 minutes
Total time 50 minutes
Dietary Vegan
Meal type Dessert, Snack

Ingredients

  • 1 tablespoon ground chia seeds (you could grind whole ones in a pestle and mortar)
  • 3 tablespoons water
  • 2 Medium bananas
  • 1/3 cup sugar
  • 1/3 cup oil
  • 1 cup stewed rhubarb (stewed in a little water in the oven until soft)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon iodised salt
  • 1 1/2 cup plain flour

Directions

1. Pre-heat oven to 170 degrees C and line a 22cm by 10cm by 6cm deep loaf tin with baking paper
2. Soak the ground chia seeds in the water and leave to swell for 15 minutes
3. Mash up the bananas and stir in the sugar and oil
4. Once the chia seed paste is ready mix into the banana mix
5. Stir in the stewed rhubarb
6. In a separate bowl sieve together the dry ingredients
7. Tip the dry into the wet and fold the mixtures together being careful not to overmix
8. Pour into the lined tin and bake for 30 minutes or until a skewer comes out clean and the top is golden
9. Let it cool in the tin
10. Slice and serve with plain unsweetened yoghurt