Quinoa Chia Crisps
Recipe type: Sweet Treat
Serves: 1 baking tray
  • 3 Tablespoons Virgin Coconut Oil
  • ½ cup Maple Syrup
  • ½ cup Quinoa (uncooked)
  • ⅓ cup walnuts, chopped fine
  • 2 Tablespoons Quick Cooking Oats
  • 2 Tablespoons Chia Seeds
  • 1 Tablespoons Coconut Palm Sugar
  • 2 Teaspoons Cinnamon (ground)*
  • ⅓ Teaspoon Cloves (ground)*
  • ½ Teaspoon Sea Salt
  • Substitute: 2 Teaspoons Pumpkin Pie Spice
  1. Preheat oven to 350 degrees F.
  2. Melt coconut oil and maple syrup together in a small pot over very low heat, stirring until well combined.
  3. Combine all other ingredients in a bowl, add the liquid coconut oil and maple syrup mixture. Set aside and allow to rest for 10 minutes.
  4. Line a baking sheet with unbleached parchment paper and spread mixture evenly on it. Best to use a large spoon or spatula. The mix will spread a little while baking.
  5. Bake for approximately 15 minutes, being careful not to burn it. Check regularly, the thickness may vary so baking times may need to be adjusted.
  6. Crisp test: after cooling, the mix should be crisp, not still doughy soft. In that case, just bake again for another 5 minutes.
  7. Use a pizza cutter to cut into small squares and store in an airtight container.
  8. Inspired by “Süss und Gesund Weihnachten” by Stefanie Reeb
Recipe by Kirstin's Cancer Care at https://www.kirstinscancercare.com/quinoa-chia-seed-crisps/