Super Nutritious Power Food Chia Seed Biscuits

As a lover of all nuts, seeds, and dried fruits, having a snack that I can easily eat every day with this ingredient gives me excitement and satisfaction at the same time. It is true that it is a mental stabilizer that can quench my cravings for certain foods. In addition, if I can make it simple and very quickly with my favorite nuts, seeds, and dried fruits, I can’t help but welcome it the most.

So today I’m going to make a very simple cracker that can be made from the power food, chia seeds. There is only one ingredient. There are only Chia seeds as the main ingredient. Other than Chia seeds, ingredients such as supplements include water, a pinch of salt, rosemary herbs, and cashews. Rosemary herbs and cashews can be substituted with other herbs and other nuts or omitted altogether. You can use any kind you have at home.

I prepared about two and a half cups of chia seeds, and half a cup of water accordingly. Mix the seeds and water in a container and wait for the chia seeds to soak in the water. Immediately after 10 to 15 minutes, the seeds are already soaked in water, so the container is filled with seeds that have more than doubled in volume without any gaps.

If I stir it with a spoon, it becomes stiff. I add a pinch of salt and a teaspoon of rosemary and mix well. I really like the scent of rosemary, so I add another teaspoon until it smells strong. Then, I put the mixture in the refrigerator and let it rest for about one hour. As it hardens, the seeds mixture change to a more stiff texture. The shiny, silky chia seeds in the evenly spread mixture are so beautiful that they twinkle like stars in the night sky. The long, green rosemary visually adds a fragrant aroma like the pretty Milky Way, making the night sky covered with chia seeds more beautiful, and delicious.

I contemplate for a moment whether to top with almonds or cashew nuts that I have in stock. At once I decide to go with white, ivory cashew nuts to contrast with the delicious silky blackish edible carpet made from chia seeds. So, I choose about 40 cashew nuts that are chunky and round but have a pretty half-moon shape and place them at regular intervals.

After an hour, take it out of the refrigerator and stir it with a spoon gently, and I can feel the hardened state at my fingertips. The scent of rosemary also pleasantly tickles the tip of my nose. I lay parchment paper on the oven tray and spread the mixture evenly over it. It should be less than about 1 cm thick to have a moderately crispy texture after baking.

Bake in a preheated oven at 180 degrees for 20 minutes. And after 20 minutes, leave it in the oven for about 10 minutes again to bake with the low heat of the oven turned off.

After a total of 30 minutes, I take the oven tray out of the oven and place it on the kitchen shelf to cool. The cashew nuts on the biscuit are so luscious and beautifully colored in golden brown. After cooling, with a sharp bread cutter, cut into a square shape so that one cashew nut is placed on one slice centered.

These chia seed biscuits have a sticky texture even after baking due to the sticky nature that occurs when the seeds come into contact with water. Even when you cut the biscuits by hand, the chewy and soft texture is felt from the moderately hardened texture.

The light and savory taste of this chia biscuit eaten right out of the oven is so delicious that it is difficult to express. Now we can see multi-seed breads, scones, smoothies mixed with various fruits, etc. that are sold in markets made added with tiny bit of chia seeds as one of many ingredient. But I’ve never seen a delicious baked good with 100% chia seeds like this deliciousness as the main ingredient.

Sometimes, when I buy artisan French baguettes from Paul’s Bakery inside Pavillion shopping mall, they look similar to poppy seeds, so I laugh for a while, but those poppy seeds also added or sprinkled on the baguette are just a side ingredient.

After taking it out of the oven, I can’t wait any longer, so I make a strong coffee right away and enjoy five biscuits with nothing on them. And the remaining ones are divided into two containers. It’s still warm, so put it on the kitchen shelf. So, I eat it as a snack for three days, enjoy it with basil pesto, peanut or fruit jam, cream cheese and cheddar cheese.

One day, I took about ten chia biscuits in a box to and home roasted peanuts have lunch with a colleague of my former company. My colleague Hassen from Algeria likes French cheese, so we had the truffle brie with my biscuits.

So we picked a really really creamy truffle brie and spread it softly over my chia biscuits. It really is a harmony between the scent of rosemary from biscuits and the savory taste of chia seeds and cashew nuts, and the pungent taste of Brie cheese! In addition, the scent of truffle spreads wonderfully, pleasing to the mouth, nose and eyes. This delicious home-baked chia seed biscuit and quality French truffle brie is more than a fantastic combo I’ve ever tasted.

For me, these chia biscuits are a delicious and nutritious treat that is a must-have in my kitchen snack pantry. These nut and seed-rich snacks are one of my cravings all the time, and they are so simple and easy to make.

Why do I have to go to the supermarket and buy bread and snacks that contain only a little bit of nuts and seeds and are very expensive?

<Ingredients>
^{2 cups of chia seeds}
^{about 40 cashew nuts}
^{1 tablespoon of rosemary herb}
^{a little bit of salt}

From time to time, I make deliciously unique and soft falafel balls with chia seeds, and chewy and sweet chia seed flapjacks by mixing some tropical mango.

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Super Nutritious Power Food Chia Seed Biscuits

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