3 Ingredient Banana Chocolate Chia Crisps (Paleo, GAPS, GF, DF, Vegan)
WARNING: If you have a digestive or autoimmune disease, please read this full post before making this recipe.
These are an easy, delicious paleo snack for kids and adults alike.
They are full of healthy fats, packed with fibre and loaded with antioxidants
They're gluten-free, dairy-free, paleo AND vegan so there aren't many people that won't be able to partake
ALTHOUGH... I might not.
I made these for a potluck because they're super easy and healthy for MOST people
HOWEVER, chia seeds don't work for me.
I didn't know this for a long time. In fact, there was a period there were I was having chia pudding EVERY DAY for breakfast and I couldn't figure out why I was still having severe celiac symptoms!
It wasn't until I went through the AIP protocol that I figured out that mucilaginous fibre (the kind that makes chia seed gel up the way they do) is NOT good for my celiac tummy.
This is actually not that uncommon.
Large amounts of this mucilaginous fibre can actually feed dysbiosis (1) and stimulate the immune system too much for those with autoimmunity (2, 3). It may also inhibit your ability to properly absorb important nutrients, such as iron and calcium (4).
SO! If you know chia works for you and you're just looking for a healthy paleo snack for you and the kids, it’s waiting for you below!
If you have a digestive or autoimmune disorder and you're not quite sure what your triggers are, you might want to look at trying a specific elimination diet like AIP, with the help of a health care practitioner. Doesn't have to be me but feel free to comment below or head to my contact page and email me with any questions!
3-Ingredient Banana Chocolate Chia Crisps
(PALEO, VEGAN, GF, DF)
TIME: 25 minutes
SERVES: 6 servings
INGREDIENTS
6 bananas (very ripe)
1 1/2 cups chia seeds
1/4 cup cacao powder
DIRECTIONS
1) Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
2) In a small bowl, mash banana with the a fork and mix in your chia and cacao until well combined.
3) Transfer small dollops onto the baking sheet. Press down gently using your fingers or the back of the fork. Bake for 20 - 25 minutes.
4) Remove from oven, let cook and enjoy!
Store these babies in the fridge for up to 5 days or freeze (they taste amazing super cold too!). One serving size will likely be 12 - 15 crisps.
If you make this recipe, please feel free to take a pic and tag me on instagram @realistic.holistic and use #realisticholistic :) I’ll be sure to share your culinary adventure!
COMMENT below if you have any questions or comments about mucilaginous fibre and autoimmunity.
SHARE this with someone who you think might benefit from this info or this recipe!
As always, thanks for stopping by!
Kisses & kombucha,
xox Meg
SOURCES
1) https://link.springer.com/article/10.1007/s10068-012-0130-1
2) https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2882594/