These yummy Paleo biscuits are light and crisp, ideal for dipping and you can make them thicker and put all your favourite toppings on them
1 cup organic Chia seeds
3 cups of filtered water
Salt to taste
METHOD:
Soak chia seeds in a bowl with water for 20 – 30 minutes until a gel is formed.
Spread the gel onto baking paper in roughly 6 inch diameter shapes. A thinner layer will produce a crisper, lighter biscuit, great for using with dips. A thicker layer will produce a more solid biscuit. If making a thicker biscuit, it can be used as a flatbread and topped with your favourite healthy toppings.
Place in a dehydrator for 12 – 24 hours, depending on the thickness of the mixture.
They can also be placed on baking paper (don’t use greaseproof paper, they will stick) and cooked in an oven, either on a setting of 40 degrees celsius which will act as a dehydrator and retain a “raw” product, or on a temperature of 140 degrees celsius, which will cook it. When cooking, time varies a lot, depending on the thickness, but it can take up to 2 hours to cook at 140 degrees. When almost cooked through, it is a good idea to flip it over to help cook the centre and underside of the biscuit.
By Andrea Southern