These crisps are so easy to make, and are filled with wholesome chia seeds, an endurance food used by Native Americans and a superior source of anti-inflammatory omega 3 fatty acids. Did you know these seeds are actually related to the mint family? This surprised me too, a great question to use in your next trivia game!
Quinoa, a tiny grain also native to the Americas and pronounced “Keen-wah”, was a staple of the Incas, almost eradicated by Spanish conquerors, yet survived and has seen a revival in the last few years as a superior plant protein source (16%) as it contains all essential amino acids, usually only found in animal protein. Very easy to digest it is also a good source of calcium, the B vitamins and Vitamin E. I love it as it cooks so quickly, and combines excellently with an assortment of vegetables, nuts, seeds and even dried goji berries to offer an array of options for a colorful salad. Here it lends a crunchy and nutty texture to this delicious sweet treat or snack.
Plus, these treats are loaded with cancer-fighting spices cinnamon and cloves. Super tasty!
VEGAN
Quinoa Chia Crisps
Author: Eat Holistic LLC
Recipe type: Sweet Treat
Serves: 1 baking tray
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees F.
- Melt coconut oil and maple syrup together in a small pot over very low heat, stirring until well combined.
- 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.
- 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.
- 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.
- Crisp test: after cooling, the mix should be crisp, not still doughy soft. In that case, just bake again for another 5 minutes.
- Use a pizza cutter to cut into small squares and store in an airtight container.
- Inspired by “Süss und Gesund Weihnachten” by Stefanie Reeb