Friday, 15 May 2015

Savoury Curried Chia Cookies

Do you ever just have more of a hankering for something to satisfy a savoury craving rather than a sweet one? I am the first to admit that I have a terrible sweet tooth! But lately I have been really craving salty, spicy, sour things...older and wiser? Changing taste buds? Some mystical message my body is telling me? Who knows! All I do know is that when the craving hits, these super yummy chia cookies can be whipped up in a matter of minutes, and you'll be able to satisfy that hankering ASAP!!

Since making these cookies I have been having all sorts of ideas for them, and think they could very much become a versatile wee number to have on hand. Although I just sat down and scoffed the lot as an afternoon snack, you could also serve them with your favourite indian curry for a bit of dunking action (who doesn't love to dunk things in their food right? Childhood memories!). Often when going gluten free, naan bread is out when it comes to ordering indian, unless you make your own, so these could be a fun and tasty alternative.

You could also try pressing the dough out very thinly and creating more of a cracker, then adding your favourite toppings. Maybe a yummy chutney or relish, or my personal favourite - avocado, tomato and a pinch of salt and heaven!

However you choose to use them, these cookies are made with just a few simple ingredients, and you can have a play around with various herbs and spices for a bit of fun. 

The cookies are free of gluten, grains, dairy, soy, nuts, and sugar. You can choose to add or remove chilli as you desire, and although I made just a small batch as a trial, you can double or triple the recipe if you would like a more substantial quantity.

Here is everything you need to know....

Savoury Curried Chia Cookies

Gluten-free, grain-free, dairy-free, nut-free, soy-free, sugar-free

1/4 cup Chia seeds
1/4 cup coconut flour
1 tbsp psyllium husk (optional - just omit if you don't have any on hand)
1 tsp curry powder
1/4 tsp turmeric
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
Pinch of chilli (or to taste, omit if you don't want it spicy)
1 egg
2 tbsp coconut milk

This recipe is small and makes 4-6 cookies, so feel free to double or triple if you would like to make a full sized batch!

1. Preheat oven to 180C, line a baking tray with baking paper
2. In a medium bowl, combine all of the dry ingredients. Mix well to blend.
3. In a small bowl, whisk the egg and coconut milk together.
4. Mix the wet ingredients into the dry. The chia seeds and coconut milk will absorb a lot of liquid, so the dough will grow thicker as you mix.
5. When a firm dough is formed, scoop roughly tablespoonful amounts and shape into balls. Place on the baking tray, and flatten gently with the back of a fork. You can flatten as much as you like depending on how thick you would like the cookies. This recipe would also work well for more of a cracker style so feel free to roll the balls out into a thin cracker instead - would be great with your favourite dip or condiment!
6. Bake for around 10-15 minutes or until golden brown. Your cooking time will very much vary depending on how thick you make your cookies or crackers, so you will want to keep an eye on them as they bake. If you are making more of a cracker, I would reduce the oven temperature to about 160C and bake more slowly to create more of a crunch and to ensure the thinner dough does not burn as easily.
7. Remove from the oven and either devour as soon as your mouth can tolerate it (as I did!) or cool on a wire rack and enjoy in whichever way you crave. Great with dip, great as a side to a meal, perfect to keep in the cupboard to snack on... options are endless!