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
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 celcius which will act as a dehydrator and retain a “raw” product, or on a temperature of 140 degrees celcius, 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, Naturopath, Nutritionist, Herbalist at Stafford and The Gap in Brisbane. For an appointment phone 0412 791 705