This is my first official recipe using chia. Yeah! I have never had the pleasure.
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.
Corn and Chia Crackers1 cup flax flour (approximately ½ cup flax seeds)
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.