This recipe is lightly adapted from Anja’s Chia Crispbreads recipe.
The differences = my techniques for cutting/cooling, the fact that I used flax MEAL instead of flax seed, and less salt.
On the 21 Day Fix, 8 wholegrain crackers = 1 yellow container.
Because you can never be too sure about what’s in store-bought wholegrain crackers, it’s safer and way more fun to just make your own!
For you Fixers out there: I understand that the high seed content of these crackers should denote them as an orange or a blue, but I MADE THEM to be wholegrain crackers, so I intend to consume them as a yellow.
PLUS, they contain rolled oats and white whole wheat flour. Which makes them very healthy crackers, in my book!
Read through the recipe and then keep scrolling for step-by-step pictures!
21 Day Fix Homemade Chia Crackers
1/2 c. hulled sunflower seeds (you can use a mix of any seeds you like: sunflower, pumpkin, sesame, etc.)
1/4 c. chia seeds
2 T. flax meal
1/4 c. rolled oats
1/4 c. white whole wheat flour (you can use regular whole wheat flour, if you’d like*)
pinch of salt (I don’t like things too salty, but if you do, add more to taste)
1 c. water
2 T. extra virgin olive oil (EVOO)
1) Preheat oven to 300°F.
2) Add all dry ingredients to a bowl and mix to combine.
3) Pour water and EVOO onto the dry mixture and mix until everything is incorporated.
4) Let this mixture sit for 30 minutes so the chia seeds and flax meal have time to congeal and thicken things up.
5) After 30 minutes, stir the mixture again. Tear out 2 cookie-sheet-sized pieces of parchment paper from your parchment paper roll**.
6) Place one sheet of parchment paper on your counter. Dump the chia mixture onto the parchment paper in a rectangular shape. Gently spread it out with your spoon to form a slightly larger rectangle.
7) Place the second sheet of parchment paper on top of your chia rectangle. Retrieve a rolling pin and GENTLY roll the chia mixture toward the edges of the parchment papers. You only need a tiny bit of pressure to move the chia goop around. Honestly, you could probably just press it out with your hands. Aim for an even layer of chia goop. Even layer = evenly baked chia crackers.
8) Once your goop layer is about the size of your cookie sheet, stop rolling/squishing the chia mixture. Carefully peel the top layer of parchment paper away from the chia mixture.
9) Slide the entire bottom piece of the parchment paper + chia mixture onto a cookie sheet. (I held my cookie sheet under the lip of my counter top and pulled the parchment paper onto it.)
10) With a pizza cutter, cut 1″ rows and columns into your chia mixture to mark the lines where your crackers will break apart. I wanted Wheat Thin-sized crackers. That seemed like a good size for “21 Day Fix small wholegrain crackers.” NOTE: YOU MUST EXERT EXTRA PRESSURE WHILE SCORING YOUR CRACKERS WITH THE PIZZA CUTTER. You have to cut through the sunflower seeds. Otherwise, you’ll just push them around and mess up your perfectly even goop lines. Don’t be discouraged by your quickly-disappearing score lines, either. They will not disappear entirely.
11) Bake the crackers in your preheated oven for 30-40 minutes. I baked mine for 30, checked them, and baked them for 6 minutes more. I would recommend baking them for the full 40 minutes.
12) Retrieve baked crackers from the oven and IMMEDIATELY re-score your cracker lines with the pizza cutter. Use pressure when scoring to cut through seeds.
13) 10 minutes later, separate all of your crackers.
14) I took the middle crackers and placed them back onto the warm cookie sheet, as they were still quite soft and I thought a warm cookie sheet would help.
15) Let the crackers sit out all night to harden.
16) Dip 8 of those little healthy crackers into some delicious hummus. Or enjoy them all on their own!
*Read up on the differences between white whole wheat flour and regular whole wheat flour here.
**I didn’t have parchment paper the first time I made these, so I smushed the goop out onto an ungreased cookie sheet and simply smashed/broke the baked chia layer into triangle shards.
Sunflower seeds + chia seeds:
Plus flax meal and rolled oats:
Plus white whole wheat flour and a few cracks of freshly-ground sea salt:
Mix it all up:
Add water and EVOO:
Mix to combine:
After it sits for 30 minutes, it will look like this:
Plop it onto parchment paper and smush with back of spoon to form a “rectangle”:
Place 2nd sheet of parchment on top and roll chia goop into flat, even layer:
Slowly peel back top layer:
Score into crackers with a pizza cutter:
Bake for ~40 minutes, remove from oven, and immediately RE-SCORE your cracker lines with a pizza cutter:
Take close-ups of your pretty chia crackers for all the world to see:
For 21 Day Fix, eat 8 of them for 1 yellow container. Preferably with homemade hummus (1 blue). 🙂
There you have it! The easiest recipe on earth for the healthiest crackers ever, which just so happen to be 21 Day Fix-approved!
Give them a try and let me know how you like them. There’s TONS of opportunity to fancy these up according to your preferences. Please take pictures of your crackers and tag me in them on Instagram (@perksofinterest)!
I’ll discuss these crackers tomorrow in my 21 Day Fix | Days 7-9 post.
I’ll also talk about that hummus.
Want the hummus recipe?
Make sure you’re subscribed, because I’ll be posting it VERY SOON!
See you tomorrow. ♥