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Millet Chia Rosemary Crackers (GF V)

Yields8 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins

These crackers come together in no time and are so delicious. The first time I made them I found it hard NOT to to eat the whole batch. Millet flour is such a mild flour with a lovely nutty taste and the chia seeds give the crackers a nice crunch. Thyme would go very well in these instead of rosemary. I served these crackers using parsley pistachio pesto as a dip.

 3 tbsp finely chopped fresh rosemary
 2 tbsp whole chia seeds
  cup plus 1/2 tbsp hot water
 3 tbsp extra virgin olive oil
 ½ tsp sea salt
 1 cup millet flour

Preheat the oven to 350 F. Add the chia seeds to the hot water and stir. Allow to sit for about 10 minutes. Mix in the olive oil and sea salt and whisk. Add the flour, stirring the mixture until the dough forms into a ball. Divide dough into 2 pieces.


Place the dough between two sheets of parchment paper and roll using a rolling pin util you have a rectangular thin(about 1/8 inch) sheet of dough. Place the rolled dough and parchment on the baking sheet. Use a pizza or ravioli cutter to cut the dough into square crackers. Repeat with remaining dough ball.


Place in the centre of the oven and bake for at least 15 minutes. Remove from the oven and spread the partially baked crackers out on the baking sheet and return to the oven and bake until the crackers are crisp. This should take at least another 10-15 minutes. If some are still soft, remove the baked ones and put the others bake in the oven until they are crisp.

Nutrition Facts

Serving Size 4 crackers

Servings 0