Quinoa and Chia Cracker

Quinoa and Chia Cracker


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These crackers came out amazing. Literally, I’ve just put foods together in a food processor and magic happened. One ingredient I knew I needed to have: something that would glue the foods together. One of my favorite nutrient-dense foods are CHIA SEEDS and in this case, CHIA GEL.

This cracker recipe is a good example of balanced plant-based food: healthy carbs, protein, and fasts including my fav Omega-3s (in the chia and flax).

Enjoy the natural flavors it offers. Oh…try pairing this cracker with the walnut dip. Yummier!

Quinoa Chia Cracker
Course: Anytime
Cuisine: American
Keyword: chia crackers, dehydrator, quinoa crackers
Author: Maria Horstmann, MBA, BCFWP, FDN-P
  • 1 cup quinoa soak quinoa in water for 4 hours
  • 1 cup sprouted chia seeds soak chia in water for 8 hours
  • 2 cans garbanzo beans Well rinsed and drained
  • 1 cup chopped cabbage, onions, and green peppers
  • 2-3 hands spinach organic is best
  • 2 tbsp ground flax seeds
  • 1 tbsp Himalayan salt
  • 1/4 tbsp chili powder
  • 10 pieces Brazil nuts (crushed)
  • 2 tbsp nutritional yeast for 'cheese like' taste
  1. When possible, buy organic foods to minimize the intake of hormonal disruptors chemicals.

  2. Put all ingredients in a food processor. Process it until all ingredients are blended well. Taste it and add seasonings as needed.

  3. Spread the yummy batter onto baking paper lined dehydrator trays. Add baking paper on top as well for flipping it. Dehydrate for 4 hours. Flip and do another 4 hours or until crunchy. 

  4. Cut into squares and store in glass or airtight container. Make it ready to grab for your meal or snack, with or without a yummy dip!

  5. If you have a fancy dehydrator and are able to control the temperature, set it up for 125°F. If you do not have a dehydrator, you can put the trays in your oven. To prevent break down of fats, keep it temperate of 150°F  (if higher, open the door of your oven slightly)

  6. Enjoy!!!


Please hear me on this one…I beg you to not be afraid of experimenting. Yes, throw foods together. My thought process is, if I like them individually, chances are I will like them together.

Now that, when the flavor comes out ‘short’, often there is a way to ‘repair’ it. Being and expecting perfection in the kitchen often leads to not cooking and/or disappointment. Instead, approach the process with curiosity!

I used to cook NOTHING, NADA, ZERO. I did put things together like cheese and deli meats on the tortilla. Shredded chicken, added cheese on top and that was my lunch. Drunk the premade juices. Ate all sorts of processed sweets and pastries, added the sugary creamers to my coffee, ate all sorts of fat-free foods, and the list goes on. I also was a master of eating cheese–made my own party sitting in front of the TV with a block of gouda and extra cheddar cheese and a nife. Noticed I did not mention vegetables. A positive, I enjoyed tropical fruits.

Why I am sharing this story? 

It’s because I want to explore. You DO NOT HAVE to be a CHEF. When I was 36 years old, after my ‘come to Jesus self-talk’, I committed to studying me. I committed to disease prevention, the reversal of my prediabetes and chronic digestive issues, and get control of my eating disorder through the building and sustaining a healthy lifestyle.

I made compromises, especially when it came to time and activities. I learned the taste of spices. I acquired and renewed my palate. I introduced loads of new foods to my plate.

I learned to cook–initially, I followed recipes to the dot.  It was a journey that I learned to appreciate over time. Today, it is easier, faster, and yummy (most of the time). When I mess things up, I mix other foods to it, blend it and done! Something new was just created 🙂

I encourage you to be curious, think of FUELING your,mind and body with nutrient-dense foods.


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