Step-by-step:
Hydrate the chia seeds
In a small bowl, mix 3 tablespoons of chia seeds with ½ cup of water.
Let sit for about 10–15 minutes until a thick gel forms.
Prepare the dough
In a bowl, combine the oat flour, oregano, salt, and olive oil.
Add the hydrated chia gel.
Mix well until a workable dough forms. If it’s too dry, add 1–2 tablespoons of water.
Roll out the dough with a rolling pin on parchment paper or a lightly floured surface.
It should be quite thin, about 2–3 mm thick.
Cut into squares or any shape you prefer.
Optional: prick each cracker with a fork for a classic look.
Preheat the oven to 180°C (350°F).
Place the crackers on a baking tray lined with parchment paper.
Bake for 15–18 minutes, or until golden and crispy. Be careful not to burn them.
Let them cool completely on a rack before storing in an airtight container.
Tips:
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You can replace oregano with rosemary, thyme, or cumin.
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For a crunchier version, use part whole wheat or rice flour.
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You can also sprinkle seeds on top before baking.
Enjoy!
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