Chia Crispbread

Notes

Fiona’s chia crispbread. She would make big batches when I would come to visit. She knew I loved them and would make extra for me to take with me.

Method

1. Preheat oven to 150°C / 300°F.
2. Combine all ingredients in a bowl and mix well using a spoon.
3. Let the mixture sit for about 30 mins as this allows the chia seeds to absorb some of the moisture, making it a thick dough.
4. Spread the dough out on a piece of non-stick parchment paper. Place a second piece of parchment paper on top of the first one and roll the dough as thin as possible using a rolling pin. Getting the right thickness can be a little tricky as the chia seeds can be quite gooey. Using a good non-stick parchment paper is essential.
5. When the dough is rolled thin, remove the top piece of parchment paper carefully to avoid messing up the thin dough.
6. Cut the dough into small squares using a knife or pizza cutter.
7. Place in preheated oven and bake for 30–40 minutes until golden brown and crisp.
8. Let them cool for 5 mins before breaking them up into small squares. Then serve.