- Chia crisp
- Chia pulp (“faux snail eggs”)
- Stracchino cheese (or other gooey, not too strongly flavoured cheese)
- Microgreens (mix, any will do)
Place 1/2 tsp of the chia pulp on a bite-sized chia crisp, top with a 1/4 tsp of cheese and a sprinkling of microgreens.
Ingredients for faux snail eggs
- 100 ml Chia seeds
- 100 ml water
- 20 ml milk (optional)
- Salt to taste
Mix all ingredients and let the mixture sit for at least 1/2 hour, until chia seeds swell to a caviar consistency.
Preheat the oven to 150-180C. Spread chia pulp as thin as possible on a baking sheet. Use a spatula to spread the pulp, cover with another sheet of baking paper, then use a rolling pin to spread thinly. Remove the top sheet of paper. Bake in the oven for ~30-40 minutes until crisp. Take out of the oven and remove the baking paper. Even if some parts aren’t crispy, the texture will be interesting. When cooled to room temperature break in uneven chunks.