Preparation time: 12 hrs pre-soaking, 10 mins to make, 18 hrs dehydrating
Equipment needed: dehydrator
Makes 50 biscuits
There are a host of chia seed recipes in our raw recipe section, and that's for good reason. As well as being an amazing source of omega 3 fatty acids, and rich in antioxidants,vitamins and minerals, chia is a very useful and versatile ingredient in your cuisine. Chia seeds are similar to flaxseeds, in that they swell up into a jelly when soaked. Or you can grind them up and add them to breads, cakes and chocolates for a crumbly texture.
The Aztecs ate them when they were marching into battle, and I definitely walk faster when I've been eating chia. So march confidently through your day, with these very irrestistable chocolate chia flax crackers. (The other name I had for them was Exciting Biscuits, because paired with some raw chocolate spread, they make a very exciting between-meals snack or breakfast).
You can see how The Happy Raw Kitchen's Marching Biscuits turned out on their blog post here.
- 250 g or 2 cups chia seeds
- 250 g or 2 cups flax seeds
- 1 ¼ litre or 5 cups water
- 100 g or 1 cup cacao powder
- 100 g or 1 cup lucuma
- 100 g or 1 cup zylosweet or coconut sugar
- 100 g or 1 cup raisins
- 1 tsp he shou wu (optional)
- 1 tsp purple corn extract (optional)
Soak the chia and flax seeds together in the water for at least four hours, preferably overnight. When you are ready, stir all the other ingredients into the soaked seeds -this will take a few minutes of patience. When you're satisfied it's all fully mixed, spread them onto two dehydrating sheets. Dry for 12 hrs, then score into five by five (25 biscuits on each sheet), flip and dry for six hours more. The end result should be moist and irresistable. (Sometimes I cut a square of chocolate and sandwich it inside a folded in half biscuit, but don't tell anyone, it's so amazingly good I'm sure we'd get told off).