A Superfood Lunch for Your Saturday

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

It’s time to start thinking outside the sandwich box and start trying new lunch options. I decided to dress up a superfood cracker and turn them into little sandwich bites. I’ve made flaxseed crackers many times but I really want to see how chia seeds would work in a cracker and, oh did they work! I really love these and they are so easy. I’m thinking cashew cheese crackers with chia seeds next, so stay tuned.  To make them more like a sandwich you can add mashed avocado, tomatoes, hummus, a cashew spread and so much more.

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  • 1 cup (160 g) chia seeds
  • 1/4  cup (30 g) pepitas (pumpkin seeds)
  • 1/4  cup (30 g) sesame seeds
  • 1 ½ cups (375 ml) water
  • 1 tsp garlic powder
  • 1 tsp of dried oregano
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • Toppings (optional): Avocado, hummus, cashew spread, tomatoes, onions, etc.


  1. Cover the chia seeds, pepitas and sesame seeds in the water and let stand for 20 minutes. The mixture needs to be thick and gooey and sticking together.
  2. Stir in the remaining ingredients and combine well.
  3. On a lined large baking tray (you will need 2) smooth out the mixture with a spatula to form a very thin layer (about ¼ inch / ½ cm). Score the crackers into desired sizes.
  4. To cook them quickly you can set the oven to 300 F (150 C) and cook for 90 minutes, then turn the oven off and leave them in there for another hour OR Set your oven on its lowest temperature and bake for 12 hours turning over after 6 hours. (To turn it over use another layer of baking paper smoothed out over the top to enable you to turn it over easily, then after another hour slowly peeled the top layer of baking paper away) OR place in your dehydrator for 12 hours.
  5. Once they feel crispy and very dry you can remove them from the oven or dehydrator and allow to cool.
  6. Break into cracker pieces and enjoy as a great lunch square with your favorite toppings or with your favorite dip.


  • Chia seeds – flaxseeds
  • Pepitas – sunflower seeds, hemp seeds
  • Sesame seeds – poppy seeds, sunflower seeds
  • Garlic – onion powder
  • Oregano – rosemary

Prep time: 30 minutes

Cook time: 2 hours, 30 minutes (in oven); 12 hours (in dehydrator)

Total time: Varies

Servings: 12 - 16

  • Nutrition per serving:
  • Calories80
  • Fat5g
  • Saturated Fat0.5g
  • Cholesterol0mg
  • Sodium150mg
  • Carbohydrates5g
  • Fiber4g
  • Sugars0g
  • Protein 3g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

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