endurance crackers

This has become my go-to bread substitute.

These are similar to the flax crackers in that they rely on the stickiness of chia (or flax) in water to stay together. They have a lovely toasted flavour – it might have been the popping sound they made when I moved them to a cooling rack, but they kind of remind me of popcorn. (I bet they’d be great fresh out of the oven and slathered with butter.) I halved the recipe and it spread nicely over most of one silpat.

Today I ate it for breakfast topped with egg salad. Unlike the flax crackers, it holds up to the weight of the egg salad.

Yield: 22 large crackers


  • 1/2 cup chia seeds*
  • 1/2 cup sunflower seeds (poppy seeds or ground peanuts make an interesting variation)
  • 1/2 cup pepita (pumpkin) seeds (ground walnuts make an interesting variation)
  • 1/2 cup sesame seeds
  • 1 cup water
  • salt

1. Preheat the oven to 325F and line a large baking sheet with parchment paper.

2. In a large bowl, mix the seeds together. In a small bowl, mix the water, grated garlic, and grated onion. Whisk well. Pour the water mixture onto the seeds and stir until thick and combined. Season with salt, and optional Herbamare and Kelp granules, to taste. Add spices or fresh herbs if you wish.

3. Spread the mixture onto the prepared baking sheet with the back of a spoon until it’s less than 1/4 inch thick. Not to worry if a couple parts become too thin, you can just patch them up.

4. Bake at 325F for 30 minutes. Remove from oven, slice into crackers, carefully flip onto other side with a spatula. Bake for another 30 minutes, watching closely after about 25 minutes. (Alternatively, you can just turn off the oven after the first 30 minutes and leave the crackers in there until it cools.) The bottoms will be lightly golden in colour. Allow to cool completely on the pan. Store in a container or plastic baggy.

Nutritional Info: (per cracker, makes 22 large crackers): 77 kcals, 6 grams fat, 4 grams carbs, 0 grams sugar, 3 grams fibre, 3 gram protein.