Since I hosted a Mexican Fiesta luncheon on Monday for Man on the Raw's friend, Bill, chia seemed to fit in the mix just fine.
When I am done juicing I think I might go on a chia exploration. I have heard alot of wonderful things about it (Omega 3s, protein) and from the rich Aztec nutritional history behind it, I am surprised that it wasn't used for nothing more than a novelty (ie. Chia pet). Better late than never.
Bitt of Raw is giving away a 2 pound bag of chia seeds. Today is the last day to take advantage of the give-away. Go here for details. Good luck.
And if you happen to be the lucky winner, try this recipe and tell me what you think.
½ cup chia flour (approximately ¼ cup chia seeds)
1 teaspoon chili powder
1 teaspoon sea salt
½ teaspoon cayenne pepper
2 cups fresh corn kernels, cut from 3-4 cobs
1 tomato, chopped
¼ cup chopped yellow bell pepper
¼ cup chopped onion
1 clove garlic, crushed
Combine flax flour, chia flour and seasonings in a large bowl. Set aside.
Place corn, tomato, bell pepper, onion and garlic in a food processor; pulse until smooth. Pour corn mixture into flour mixture. Stir until well combined. Mixture should be a bit on the thick side.
Spread mixture out evenly with a spatula on two Teflex sheets.
Dehydrate at 115 degrees Fahrenheit for 6-8 hours. Flip Teflex sheets over on the trays and peel off the cracker mixture. Score the crackers into desired shapes.
Continue to dehydrate for 10-24 hours or until crackers are dry and very crispy.
4 comments:
chia is so versatile isn't it? I need to do a little exploring myself with those little things. We mostly use it in smoothies and in our young son's food.
thank you! your recipe looks great.
HiHoRosie,
It is versatile. I can't wait to try them they look so cute and tasty.
Bitt,
You are very welcome.
Hi:
Can't wait to try the Corn & Chia Crackers.
I discovered Chia Seed this August at a retreat and purchased a bag which has been my morning breakfast since. 2tablespoons hot water, handful of Goji berries and I'm good to go.
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