Banana Chia Crackers Food

BANANA CHIA PUDDING

Steps:

• Put milk, banana, chia seeds, honey, vanilla extract, and sea salt in respective order in the blender; blend until smooth. Pour mixture into a bowl and refrigerate until thickened, at least 2 hours. Spoon mixture into small bowls to serve.

BANANA CRACKERS

Steps:

• Preheat oven to 450 and grease a 12x15 inch cookie sheet. In a med. size bowl using a pastry blender, mix butter, flour and 1/8 teaspoons salt together until crumbly.
• Using a fork, stir in Tabasco and banana.
• On a floured surface, knead mixture gently adding a small amount of flour if necessary to make the dough firm.
• Divide dough into half and roll out one half at a time on a floured surface until thin enough to cover prepared cookie sheet. Place dough on cookie sheet and sprinkle lightly with the coarse salt. Using a pastry cutter, cut through dough into 1" squares.
• Bake 6-8 minutes or until lightly browned.
• Remove crackers with a spatula and place on a wire rack to cool.
• Repeat with second half of the dough.

BANANA CHIA CRACKERS

Steps:

• Combine ingredients in blender and process until smooth.
• Allow to sit for about 20 minutes until mixture begins to gel.
• Spread mixture about 1/8 in thick on parchment paper.
• Dehydrate at 145F for about 6 hours, or until fruit-leather-like consistency is achieved.
• Carefully peel from parchment and slice into cracker-sized pieces.
• Return to dehydrator for an additional 6 hours, or until crispy.
• Enjoy!

HEALTHY SEED AND OAT CRACKERS

Steps:

• Preheat the oven to 350 degrees F and line an 18-by-13-inch rimmed baking sheet with parchment.
• Combine the oats, sunflower seeds, pumpkin seeds, chia seeds, flax seeds, poppy seeds and 2 teaspoons salt in a large bowl and stir to combine with a rubber spatula. Add the olive oil, maple syrup and hot water and stir to incorporate. Allow the mixture to rest for 15 minutes.
• Stir the mixture to ensure any residual liquid on the bottom is evenly dispersed and then pour the mixture onto the prepared baking sheet. Place a second piece of parchment on top and then use the palms of your hands to press and spread the mixture into an even layer (1/8 to 1/4 inch thick), making sure to spread all the way to edges of the pan (gently running a small offset spatula over the parchment also helps to spread the mixture evenly). Remove the top piece of parchment and sprinkle with 1/2 teaspoon salt.
• Bake until the edges are slightly golden brown and beginning to pull away from the sides of the baking sheet, about 25 minutes. Remove from the oven and cut into 24 pieces (each 2 1/2 by 2 1/2 inches) using a pizza cutter or sharp knife (see Cook's Note). Return the crackers to the oven and continue to bake until light golden brown and crisp, about 45 minutes. Allow the crackers to cool completely before serving. Store the crackers for up to 1 week in an airtight container.

CHIA SEED CHIPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour, chia seeds, 1 1/2 teaspoons seasoned salt, and sea salt in a bowl; stir in water until dough is completely combined. Form dough into thin bite-size rounds and arrange on a baking sheet. Sprinkle rounds with seasoned salt.
• Bake in the preheated oven until crisp, about 15 minutes. Cool completely and store in an airtight container or resealable bag.