Twice now, I’ve got to use call a supplier or store in another city, instead of traveling to get a part. One to Quito, to get tires from Electrobikes. And another to Cuenca, to get the MacBook Charger from Marco Mendieta’s Tech Store. I contacted them, ordered the part. They had me deposit money in their Pinchincha account, from our little store on the corner here in Vilca! And the item was here in 3-5 business days, wow! Sure saved me a lot of travel and stress!
1 c. chia seeds
2 c. apple juice/pear juice or a mix of both
3 c. water
1 tsp. pumpkin pie spice, garam masala, or cinnamon+cloves+ginger
slices of strawberry or edible flowers
Soak chia seeds in apple juice and water Add pumpkin pie spice, gurum masala, or Stir to break up any lumps. Refrigerate overnight or 12 hours. Stir again and put dollops of the batter on dehydrator trays at 104 degrees. Place one edible flower, slice of strawberry or apple on each crisp. Check after 12 hours. If they’re ready to flip, peel them off the sheets and turn them over directly onto the mesh screen so the air can get through for the next 12-24 hours until crispy.
Word of the Day – enviar – to send
Tip of the Day – I LOVE this chia chip recipe! I’m so glad I put the pieces of strawberry and apple on top of each. They’re gently sweet and really add to the cracker.