Instructions

1. Drain the sprouted quinoa thoroughly and spread it on a towel for ten minutes. Sprouts hold surface water between the grains and that water goes straight into your dough.
2. Grind the quinoa until it gives up and turns pasty. Half-ground sprouts leave whole grains behind, and the cracker cracks around them.
3. Add the chia, soy, garlic, onion and salt and pulse only until combined. Ground chia keeps thickening as it sits, so the dough you spread will be stiffer than the dough you mixed.
4. Spread it out with wet hands rather than a spatula. Chia dough grips metal and plastic and comes back up on the spatula every time.
5. Press the pepitas in hard enough that they sit half buried. Merely scattered, they come off in the tin and you are left with a plain cracker and a pile of loose seeds.
6. Score the sheet into squares now, right down to the liner, without waiting for it to firm. A chia sheet knits together as it dries and a late score just tears it.
7. Dehydrate at 60 °C for 10 hours, turning the sheet over as soon as it will lift in one piece.
8. They are ready when a cracker snaps with a report you can hear and the pepitas break rather than bend. A quiet break means the middle is still soft.
9. Cool them flat and stack them in a tin for three weeks. Chia and pumpkin seed are both oily, and the first sign of age is a faintly soapy taste rather than a loss of crunch.