Banana Chia Crackers Recipes

Steps:

• Combine ingredients in blender and process until smooth.
• Allow to sit for about 20 minutes until mixture begins to gel.
• Spread mixture about 1/8 in thick on parchment paper.
• Dehydrate at 145F for about 6 hours, or until fruit-leather-like consistency is achieved.
• Carefully peel from parchment and slice into cracker-sized pieces.
• Return to dehydrator for an additional 6 hours, or until crispy.
• Enjoy!

Steps:

• Combine the banana, eggs, egg whites, oats, flour, sugar, baking powder, vanilla, cinnamon and salt in a blender. Puree until smooth. Stir in the chia seeds.
• Heat a large skillet over medium-high heat. Brush with butter to coat. Add 1/4 cupfuls of the batter to the pan to form pancakes. Cook until bubbles break the surface of the pancakes and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Repeat with the remaining batter, adding more butter to the skillet as needed.
• Serve the pancakes immediately. Top with berries and syrup.

Steps:

• Preheat oven to 450 and grease a 12x15 inch cookie sheet. In a med. size bowl using a pastry blender, mix butter, flour and 1/8 teaspoons salt together until crumbly.
• Using a fork, stir in Tabasco and banana.
• On a floured surface, knead mixture gently adding a small amount of flour if necessary to make the dough firm.
• Divide dough into half and roll out one half at a time on a floured surface until thin enough to cover prepared cookie sheet. Place dough on cookie sheet and sprinkle lightly with the coarse salt. Using a pastry cutter, cut through dough into 1" squares.
• Bake 6-8 minutes or until lightly browned.
• Remove crackers with a spatula and place on a wire rack to cool.
• Repeat with second half of the dough.