The chia acts as a coagulant for the crackers, acting as a substitute for eggs, cheese, or oils. These are low calorie, low net carb, and completely vegan. Ingredients 1 cup originally Longjevity fiber flour 3 tbsp chia seeds 1/2 c plus 2-4 tbsp water 1 tsp baking powder salt (I used about 1 tsp) + herbs to taste Directions Preheat oven to 275°F Soak chia seeds in ½ cup water until expanded and gelatinous – approximately 10-15 minutes. In a separate bowl, combine Lonjevity flour, baking soda, salt, and herbs. Add dry ingredients to the chia gel and mix until combined. Add additional 2-4 tbsp of water, 1 tbsp at a time, to mixture until the dough is just moist and sticks together well. Cut two pieces of parchment paper the length of a baking sheet. Place the dough between the two sheets and roll out until thin and flat on the cookie sheet. Remove the top piece of parchment prior to cooking. Using a pizza cutter, cut the crackers into squares and bake for 35-45 minutes until browned and just slightly crunchy. Flip the crackers, breaking them at the cut lines, and bake for an additional 30 minutes. Cool completely and serve.
After my first go at lasagne noodles which was epic but dough a bit dry, and difficult to roll I meddled with a receipe and here it is, amazing no idea if it was the increased hydration or the vital wheat gluten, or both, who knows? 300g UF FF 250 g mix of eggs, egg yolks and water 1 tsp fine salt 15g vital wheat gluten i mixed it all up in my kenwood mixer with the dough hook and let it knead for 10 mins, rested at room temp for 30 mins, and used my macato atlas 150 pasta roller rolled to thickness 7