Chia Crispbreads

An update on my marathon training and progress of my healing running injury is overdue. It’s been 10 days since I last posted here and whined and moaned in a lengthy post about my overused hip adductors that restricted my training for the Berlin marathon.

Good news first, it’s all looking much better now. The hip adductor injury is not healed. But its not getting worse and I did another 32k run a week ago, without aggravating it. In fact, in the last week, I ran 86k and I am feeling OK. The pain is no more than a niggle that doesn’t inhibit my running or is slowing me down. My hamstrings have calmed down. I don’t seem to compensate any longer for the injured muscles. I am still getting physio treatment. The physio says that after Berlin, I must put myself on complete rest until I am 100% pain free. It makes sense, although I already know that it will be hard to sit still. Even after a major event.

In less than two weeks I’ll be running the Berlin marathon.The major part of the training is done. With only a few days to go, I cannot get much fitter and faster than what I am at the moment. It’s taper time and I will do myself more good by decreasing mileage and arrive at the start line with rested legs. It’s still hard. I feel I have lost out on so much training. The temptation is there to catch up quickly. But it will backfire.

Tomorrow night will be the first race of the Dubai season: a 5k race on a hilly course in horrible conditions, as weather is still hot and humid. I am being a good girl and help out as marshal. I thought it would be a good idea to not drink my traditional glass of wine in the evening for the two weeks leading up to the race. Needless to say, I look after my diet more than ever these days.

After a month of holidays, my family is also grateful to be back to on the foods that we usually eat. It’s less heavy, less indulgent, less processed and simply less food. These crackers I made for the first time before we went on vacation, and were one of the first things I made again after our return to Dubai. A great snack that my family appreciates in between big meals. Enjoy.
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CHIA CRISPBREADS
adapted from Nyoutritious

Print Recipe

1/2 cup mixed seeds (sunflower, pumpkin, sesame, etc)
1/4 cup chia seeds
2 tablespoons flax seeds
1/4 cup rolled oats
1/4 cup wholegrain flour
3/4 teaspoon sea salt

1 cup water
2 tablespoons olive oil

Serves 6-8
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Preheat oven to 150C/300F.
Combine all dry ingredients in a bowl and mix well. In a measuring cup, mix water and oil. Add to dry ingredients and mix until well combined. Let the batter stand for 30 minutes, so the chia seeds can absorb moisture and the mixture becomes a thick dough.

Between two sheets of parchment paper, roll out the dough evenly and as thin as possible, to 1/8 inch thickness (or less if you can). Carefully remove top baking paper. With a knife, cut the dough into desired shapes.  Transfer onto baking sheet (with bottom parchment paper).

Place in preheated oven and bake for 30-40 minutes until golden brown and crisp.
Let cool for 5 minutes before breaking them up at pre-cut edges.