{"id":31147,"date":"2018-02-26T00:00:00","date_gmt":"2018-02-26T05:00:00","guid":{"rendered":"https:\/\/www.theleangreenbean.com\/?p=31147"},"modified":"2020-08-23T20:41:54","modified_gmt":"2020-08-24T00:41:54","slug":"peanut-butter-chia-crackers","status":"publish","type":"post","link":"https:\/\/www.theleangreenbean.com\/peanut-butter-chia-crackers\/","title":{"rendered":"Peanut Butter Chia Crackers"},"content":{"rendered":"

These Peanut Butter Chia Crackers are a healthy, kid-friendly snack recipe made with just a few simple ingredients. Similar to a homemade graham cracker, you can make a batch for an after-school snack or pack some in your purse for a busy day!<\/em><\/p>\n

\"These<\/p>\n

Hi friends!<\/p>\n

If you follow me on IG stories, you’re already quite familiar with these Peanut Butter Chia Crackers. They’re kinda like my version of a homemade graham cracker and I have literally tested the recipe 10 times in the past 2 weeks. Luckily the flavor was fine from batch one so all ten batches got eaten…it was just the execution I was trying to master. I wanted to make it as easy as possible for you.<\/p>\n

I first tried doing these freehand with a rolling pin…but what I’ve found is that the dough doesn’t really lend itself well to being rolled. Especially when you cut off the edges to make them straight and then try to re-roll it. Then I tried just pressing the dough into a 9×9 pan. That works well…but they’re just a little too thick for me. If you want the easiest route, that’s it.<\/p>\n

Peanut Butter Chia Crackers<\/h2>\n

\"Peanut<\/p>\n

If you’re like me and want them just a little bit thinner, here’s what I found works best: divide the dough in half. Press half of it into a 9×13 pan. Work with it until it’s about an inch or an inch and a half from one end. There’s not quite enough dough to fill a 9×13 pan…it seems like 9×11 or 9×12 is ideal for me.<\/p>\n

I always line my pans with parchment paper, so then you just pull that first half of dough out and repeat the process on a new sheet of parchment paper in the 9×13 pan for the second half of the dough. I do both halves right away and just let one sit on the counter because I like using the 9×13 pan to help guide me and give me straight edges. So once one half is baked, I just pull out the parchment paper in, pop in the other piece of parchment paper and bake round 2.<\/p>\n

It takes me about 5 minutes of work pressing the dough in the pan and working with it to get it to the 9×11 or 9×12 size. The warmth from your hands seems to help make it easier to work with instead of being too crumbly.<\/p>\n

\"Peanut<\/p>\n

So, if you want to give these a whirl yourself, here’s the recipe:<\/p>\n

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